Be a Sunday morning superstar with this healthier, chocolatey breakfast treat.
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Sunday morning, the coffee’s on and the dog’s been out and fed. A warm pile of fluffy pancakes make the perfect start to the day.
Forget the packaged pancake mixes – these pancakes are simple to make and are full of flavor, ready to be augmented with your favorite toppings. Whether your a fan of simple maple syrup or prefer a pile of berries (we like both!), these pancakes are a wonderful weekend treat.
Light and fluffy with the irresistible hit of chocolate, these delightful pancakes will set you up for a great day and make you the most popular person in the house!
Are Chocolate Chip Pancakes Healthy?
Calling chocolate chip pancakes “healthy” seems like an oxymoron, but these pancakes are healthier than ones made from a package. Here we’re using whole-wheat flour, organic sugar and top-quality chocolate chips to make these pancakes a pretty healthy treat. If you’re worried about the calories it’s easy to manage your portion size and omit the syrup – a pile of berries are a very healthy and delicious alternative to syrup, and they come in at about a calorie per berry.
Berry Compote
Berries are high in antioxidants and fiber, loaded with vitamins and minerals, and are well known to help regulate blood sugar levels. They’re also delicious. It’s easy to make a simple berry compote to top your pancakes, and you can even use frozen berries! In a small pot, add your berries to a little water and simmer them until reduced and slightly thickened. Frozen berries will cook down quite quickly, fresh ones will take a few minutes longer. If you want a sweeter compote, add a few drops of vanilla extract and a little coconut sugar or syrup, et voila! Spoon them over your pancakes and sprinkle over a few fresh berries for garnish. This works great with blueberries, blackberries, raspberries and strawberries all mixed together, but feel free to use what you have on hand. We’ve made this compote out of just blueberries and a couple of tablespoons of maple syrup and it was absolutely wonderful.
INGREDIENTS
- 1 1/2 cups whole wheat flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons organic coconut sugar
- 1 1/4 cups almond milk unsweetened
- 1 large egg lightly beaten
- 2 tablespoons unsalted butter melted and cooled, plus more for the pan
- 1 teaspoon pure vanilla extract
- 3/4 cup dark chocolate chips at least 70% cacao
INSTRUCTIONS
Heat
Pop the dry goods – whole wheat flour, baking powder, salt, coconut sugar – in one bowl. Combine your almond milk, egg, melted butter, and a hint of vanilla in another.
Mix
Blend the two, remember, lumpy is perfect! Fold in those dark chocolate chips.
Rest
Let your mix chill for 5 minutes.
Cook
Heat a medium skillet, grease it with a dash of butter and pour 1/4 cup of batter per pancake. Cook until bubbles start appearing.
Flip
Flip the pancake, cooking until golden.
Serve
Serve warm, drizzled with syrup and a sprinkle of Greek Yogurt for protein. DEVOUR!
FAQs & Tips
The secret to the lightest, fluffiest pancakes is in the baking powder, so we suggest that you don’t mix the dry and wet ingredients until a few minutes before you cook the pancakes. That doesn’t mean you can’t be organized and ready to go, though! Pre-mix the two sets of ingredients and have them ready to go, then throw them together a few minutes before you cook.
You sure can. substitute the butter for coconut oil and omit the egg – try apple sauce or ground flax seeds instead. If you’re using flax you might need a little extra almond milk. You’ll also need to use vegan chocolate chips, and cook them in your vegan oil of choice.
A 200 degree oven will hold the pancakes well for a while – use a wire rack to prevent them from getting soggy.
Absolutely. Just leave them out altogether and proceed with the recipe as written.
The baking powder works by putting tiny bubbles into the batter, so you need to give it a few minuted to do it’s thing. You should see a few bubbles forming on top of the batter once it’s ready, that’ll tell you you’re good to go.
Use a medium heat and a heavy bottomed pan, and don’t skimp too much on the butter. It’s the frying that makes those edges! It’s also important that you flip the pancakes just once for the fluffiest results – until you get the hang of it, just use your spatula to lift a corner and check on the colour of the underside. Little bubbles will form on the top when it’s time to flip.
Serving Suggestions
We love these pancakes with the berry compote or maple syrup, but if you want to transform this meal into a special occasion feast try this easy bacon: https://www.foodfaithfitness.com/how-to-cook-bacon-in-the-oven-with-aluminum-foil/. It takes care of itself while you focus on the perfect pancakes!
Perfect Chocolate Chip Pancakes
Ingredients
- 1 1/2 cups whole wheat flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons organic coconut sugar
- 1 1/4 cups almond milk unsweetened
- 1 large egg lightly beaten
- 2 tablespoons unsalted butter melted and cooled, plus more for the pan
- 1 teaspoon pure vanilla extract
- 3/4 cup dark chocolate chips at least 70% cacao
Instructions
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In a large mixing bowl, whisk together the whole wheat flour, baking powder, salt, and coconut sugar until thoroughly combined.
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In a separate bowl, whisk the almond milk, beaten egg, melted butter, and vanilla extract until well blended.
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Gently fold the wet ingredients into the dry ingredients, mixing until just combined to keep the pancakes tender. Remember, a few lumps are perfectly fine.
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Stir in the dark chocolate chips, incorporating them evenly throughout the batter.
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Allow the batter to rest for about 5 minutes. This step helps the baking powder activate and ensures fluffy pancakes.
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Preheat a non-stick skillet or griddle over medium heat. Lightly brush with melted butter to prevent sticking and add a touch of flavor.
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Pour 1/4 cup of batter for each pancake onto the hot skillet. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set.
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Carefully flip the pancakes and cook for an additional 2-3 minutes, until the other side is golden brown and the pancakes are cooked through.
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Serve the pancakes warm with a maple syrup. You can also add Greek yogurt for a protein boost.
Nutrition
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