Prep 10 mins
Cook 20 mins
I wanted healthier ingredients in a simple recipe to make pancakes for my kids. They love this - they eat the leftovers cold out of the fridge. :)
- 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.
Great pancakes, light and fluffy! I made half of the recipe and used a slightly smaller amount of chocolate chips. Served with just a bit of syrup as the pancakes themselves were pretty sweet. Tasty breakfast treat - hanks for sharing the recipe! Made for Spring Pick-A-Chef 2012
The pancakes on their own were wonderful: light, fluffy, etc. I did some math to scale it down to one serving & used 1 egg white, no coconut oil & used 2 tsp mini choc chips. I also added 1/4 tsp baking soda & only used 3/4 tsp baking powder (1 tsp seemed to be too much). I also threw in a little cinnamon. I used natural PB, bananas & sugar free syrup for toppings, so frankly the choc taste kind of got "lost" in there although the overall sweetness was wonderful. Thank you; am keeping this recipe!