Now that I’m almost 25, different things are exciting to me then what I might have said 5 years ago. One of those things is a nice breakfast on the weekend, compared to the normal oatmeal or cereal weekly breakfasts. This one is a special weekend treat that you can’t feel too badly about because of the whole wheat flour, canola oil, and egg white incorporated into the mix. Yum!
Chocolate Chip Buttermilk Pancakes– adapted from Cooking Light
Serves: 12-14 pancakes
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
3 tbsp. sugar
1.5 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1.5 cups low-fat buttermilk
1 tbsp. canola oil
1 large egg
1 large egg white
Approx. 1/3 cup chocolate chips, divided
Maple syrup to taste
- Combine flours and next 4 ingredients in a large bowl, stirring with a whisk.
- Combine buttermilk and next 3 ingredients, stirring with a whisk.
- Add buttermilk mixture to flour mixture, stirring just until moist.
- Pour about 1/4 cup batter per pancake onto a hot nonstick skillet. Sprinkle desired amount of chocolate chips on top of each pancake. Cook over medium heat about 2 minutes, then carefully turn pancakes over and cook another 2 minutes until slightly browned.
- Serve with syrup