Monday, May 23, 2016

Healthy Chocolate Chip Pancakes

Nothing says "weekend" like homemade pancakes for breakfast. And with this healthier variety, now you can have them with the kids and not feel guilty. This is a Sunday morning tradition in our house...our kids wait all week long for Mama's Chocolate Chip Pancakes. They would never guess they're not bad for them!

Best part, you whip these up in a jif, and the recipe is so simple to double or triple (if you've got a large family like we do lol). 4 kids under 9 and 2 adults, we normally double it and we're good to go!





Ingredients
  • 1 cup flour (we use whole wheat or rice flour) (spooned and leveled)
  • 2 tablespoons stevia
  • 2 teaspoons baking powder
  • 1/2 teaspoon Himalayan salt
  • 1 cup unsweetened almond vanilla almond milk
  • 2 tablespoons olive oil
  • 1 large egg\
  • Optional* Dairy-free, nut-free and soy-free chocolate chips



Directions        
  1. Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.
  2. In a small bowl, whisk together flour, stevia, baking powder, and salt; set aside.
  3. In a medium bowl, whisk together almond milk, olive oil, and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
  4. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with olive oil; carefully rub skillet with oiled paper towel (or you can use a non-stick spray)      
  5. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).  Sprinkle approx. 1 tablespoon of chocolate chips on each pancake.
  6. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.)
  7. Serve warm, with desired toppings


We top them with pure maple syrup and fresh fruit. But today, we even added some whipped cream! Hey, it's all about balance right? Oh my goodness. The kids ate them up in record time.


Let me know what your kiddos think if you give them a try!


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