Eat in the heat #8 Wholewheat chocolate chip pancakes
Even when you're living in the Caribbean, even when' it's hot and humid and you feel like you should be eating plates of fresh fruit, sometimes all you really want for breakfast is a stack of fluffy pancakes. And these wholewheat chocolate chip ones went down a treat. Healthier than they look, these pancakes are packed with nutritious ingredients like coconut oil, plain bio yoghurt, eggs and maple syrup, plus wholewheat flour. My children regularly reject my attempts at healthy treats, but these had them totally fooled.
If you want to make them even healthier add in blueberries instead of chocolate chips, as in the original recipe. But I like this version, after all doesn't chocolate contain antioxidants as well? Try them at the weekend. You won't be disappointed.
2 cups (246g) wholewheat flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
3/4 tsp ground cinnamon
1 cup plain bio yogurt
1 and 1/4 cups almond milk
1/4 cup pure maple syrup (or raw honey)
1 tsp vanilla extract
3 tbsp coconut oil
1 and 1/2 cups dark or semi sweet chocolate chips
Mix flour, baking powder, bicarbonate of soda, salt, and cinnamon together in a large bowl.
In another large bowl, whisk the yogurt, milk, maple syrup, eggs, and vanilla, then add in the coconut oil. Pour the wet ingredients into the dry and gently whisk to combine.
Add in the chocolate chips.
Heat a large frying pan over a medium heat. Add a tsp of coconut oil and once hot, drop a small circle - about the size of a teacup rim - into the pan. Cook until bubbles start to form on the surface, Turn over and cook the other side for about 2 more minutes.
Repeat until all batter is used.
- If using blueberries instead of choclate chips, add to the batter carefully so as not to turn the mix purple!
- Drizzle pancakes with honey or agave/ maple syrup to serve.
- Pancakes taste better served immediately.
- They do, however, freeze well for up to 2 months.
Adapted from this recipe on sallysbakingaddiction.com