Chocolate Chip Pancake Recipe
Chocolate chip pancakes are a long standing family favorite for a sweet, crowd pleasing breakfast. They are a great way to diversify your breakfast routine from the choices of cereal, toast, or eggs.
Ingredients
- 1¼ cup all purpose white or whole wheat flour
- 1 tablespoon organic sugar in the raw
- ¼ teaspoon organic freshly ground cinnamon
- 1 tablespoon baking powder
- ¼ teaspoon pink Himalayan sea salt
- 2 large fresh brown eggs (or comparable amount of egg replacement)
- 1 cup milk or plant based milk (oat milk, almond milk, hemp milk, soy milk etc)
- 4 tablespoons melted butter or plant based butter
- ¾ teaspoon organic vanilla extract
- ⅓ cup fair trade dark chocolate chips
Instructions
- Preheat your frying pan, griddle, or skillet. Be sure to use a non stick pan or use a little bit of cooking spray, butter, or cooking oil to make sure that your pancakes do not stick.
- Combine your dry ingredients (flour, sugar, salt, cinnamon, and baking powder)in a bowl.
- Combine your wet ingredients (eggs- carefully broken and beaten, milk or plant based milk, butter, and vanilla extract) in a separate bowl.
- Mix all of the ingredients together until they are fully combined. Make sure there are no large clumps of dry ingredients in your mixing bowl but also be careful not to over mix the batter.
- Gently add in the dark chocolate chips. Add more chocolate chips for chocolate lovers.
- Add a large spoonful of pancake batter on to your pan. Make sure it is not too hot or too cool.
- Wait for small bubbles to appear on the top of your pancake before flipping it.
- Flip your chocolate chip pancake and allow to cook for another minute or so. Plate and serve.
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