Banana Pancakes with Chocolate Bits and Raspberries

1 ¼ c. whole wheat flour

2 tsp. baking powder

½ tsp. salt

1 egg, lightly beaten

2/3 c. low fat milk

½ c. mashed ripe banana

½ c. light maple flavor syrup

2 oz. semisweet chocolate finely chopped

Nonstick cooking spray

Light butter (optional)

1 c. fresh raspberries

In medium bowl, stir together whole wheat flour, baking powder, and salt. In small bowl, combine egg, milk, mashed banana, and 1 tsp. of syrup. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lump). Fold in chocolate. Coat a nonstick griddle or heavy skillet with cooking spray; heat griddle over MEDIUM heat. For each pancake, pour ¼ c. batter onto hot griddle; spread if necessary. Cook about 2 minutes on each side or until pancakes are golden. Turn over when surfaces are bubbly, and edges are slightly dry. In small saucepan heat the remaining syrup until warm. Serve warm pancakes with syrup and, if desired, butter. Top with raspberries.