WHOLE WHEAT CHOCOLATE CHIP PANCAKES
I wanted healthier ingredients in a simple recipe to make pancakes for my kids. They love this - they eat the leftovers cold out of the fridge. :)
Provided by Ophirmom
Categories Breakfast
Time 30m
Yield 24 4, 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat the eggs with a whisk or hand beater until fluffy. Beat in remaining ingredients (except chocolate chips) just until smooth. Gently stir in the chocolate chips. For thinner pancakes, add milk a couple tablespoons at a time until it's thin enough for you.
- Heat griddle or skillet over medium heat. Pour heaping 1/8 cup of batter (or scant 1/4 cup) onto hot griddle. Cook pancakes until puffed and dry around the edges, then flip and cook until golden brown. Repeat until you've used all the batter. I use a griddle and cook 6 at a time.
- *if your coconut oil is cold and solid, melting it on the griddle you're going to use before you add it to the batter will make it easier to stir in.
100% WHOLE WHEAT PANCAKES
These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)
Provided by Kristie Ann
Categories Breakfast and Brunch Pancake Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
- Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g
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