Chocolate Chip Pancakes

These HEALTHY chocolate chip pancakes are a staple in our house!  Remember when we had our electrical fire and I ended up on the floor cooking pancakes?  This is the recipe!  I quadruple it and freeze the cooked pancakes in a plastic bag or container.  When we want to eat them I grab a few and zap them in the microwave for 1 minute to thaw.  Serve with fruit and milk to drink as a very quick, healthy, filling breakfast.  I don’t offer syrup because the chocolate chips are enough sweetness.  The boys use their hands and eat them like cookies.

Chocolate Chip Pancakes by Sneaky Chef

1/4 cup Whole Wheat Flour
1/4 cup All Purpose Flour
1/4 cup Wheat Germ
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup blanched slivered almonds, finely ground in a food processor (omit if allergic)
1/2 cup unsweetened applesauce (or grated fresh apple)
1/4 cup plain yogurt
1 teaspoon pure vanilla extract
2 tablespoons milk
1 large egg
2 tablespoons honey or pure maple syrup
1/4 cup chocolate chips
Optional Extra Boost: 1/4 cup fresh or frozen blueberries

Mix together wheat flour, all purpose flour, wheat germ, baking powder, slat and ground almonds (optional). Set aside.

In another bowl, whisk together the applesauce, yogurt, vanilla, milk, egg, and honey (or maple syrup) and optional blueberries, if desired. Add the wet ingredients to the dry ones until just blended. If the batter is too thick, add a little more milk. Add chocolate chips and mix lightly.

Butter or spray a large skillet over medium heat. Drop tablespoons or small ladles of batter onto the skillet in batches. (I use my medium cookie scoop and they make the perfect size!). Be sure to make pancakes small so they cook in the middle. When bubbles begin to set around the edges of the pancake and the skillet-side is golden, gently flip them over. Continue to cook 2 or 3 minutes or until the pancake is set.