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Whole Wheat Chocolate Chip Pancakes
At a Glance
- Total
- 30 min
- Servings
- 24.00 , serving(s)
Categories
- Breakfast
- Griddle
Dietary
- Vegetarian
Allergens
- Eggs
- Wheat
- Milk
- Soy
Servings & Nutrition
Original recipe serves 24. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Whole Wheat Chocolate Chip Pancakes brings together 2 eggs, 2 cups whole wheat flour, 1 3/4 cups milk or 1 3/4 cups soymilk in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 24 servings.
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Equipment
Whisk or hand beater, griddle or skillet
Ingredients
- 2 eggs
- 2 cups whole wheat flour
- 1 3/4 cups milk or 1 3/4 cups soymilk
- 2 tablespoons honey
- 2 tablespoons coconut oil
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 (12 ounce) bag chocolate chips
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Instructions
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.
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