Chocolate Chip Pancakes

Healthier Chocolate Chips Pancakes are a hit

Just found out that my 13-year-old son’s friends recently declared that I make the best Chocolate Chip Pancakes.

Woohoo! I’m honored and thrilled!!

Chocolate Chip Pancakes are my go-to breakfast when the boys have sleepovers. They are universal crowd pleasers for even picky eaters.

And I really appreciate that they are a healthier, not-to-sweet version with whole wheat pancake mix and vanilla almond milk.

You’ll notice that I’m pretty specific on the brands in the ingredients list. After all, these are what earned me the “best” rating among the teenage boys 🙂

Ingredients List

• 2 cups Safeway Eating Right Whole Wheat Pancake Mix (the best whole wheat mix I’ve found)
• 1 1/2 cups Vanilla Almond Milk (Blue Diamond and Silk are equally great)
• 2 eggs
• 2 Tbsp vegetable oil
• Nestle Semi-Sweet “Mini” Chocolate Chips
• Smart Balance Light spread
• Lucerne Whipped Light Cream

Method

Pre-heat an electric non-stick griddle on medium low. This will vary for different griddles. Some recommend 375ºF but mine is actually set just below 300ºF to avoid scorched outsides and gooey centers.

In a medium mixing bowl, stir together pancake mix, almond milk, egg and oil until lumps are gone.

Use a 1/4 measuring cup or a ladle to scoop batter and pour onto heated griddle. Repeat for each pancake, spacing about 2 inches apart. My griddle can hold 6 pancakes easily.

Take a small pinch of chocolate chips and sprinkle in batter of each pancake.

When batter begins to bubble and bottoms are golden brown, flip pancakes and cook for a few more minutes so bottoms are golden brown.

Serve pancakes warm and top with just a little buttery spread, another pinch of chocolate chips and a squirt of whipping cream.

This recipe feeds about 4 pancake lovers but can be doubled with great results.