Double Chocolate Chip Pancakes
Double chocolate chip pancakes from Joy Bauer's cookbook From Junk Food to Joy Food
Lucy Schaeffer / From Junk Food to Joy Food
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Rating:
5.0 (2 rated)
Servings:
6

Craving chocolate chip pancakes for breakfast? Go right ahead! Check out this delicious (and yes, good-for-you) chocolate dish. You’ll find another 100 amazing makeovers in my newest book, From Junk Food to Joy Food. Check it out and get cooking!

Ingredients

    • 1/2 cup whole-grain flour
    • 1/2 cup all-purpose flour
    • 1/4 cup unsweetened cocoa powder
    • 1/4 cup sugar
    • 2 tablespoons ground flaxseed
    • 1.5 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 egg
    • 1 egg white
    • 1 cup skim milk
    • 1 tablespoon canola oil
    • 1 teaspoon vanilla extract
    • 1/2 cup semi-sweet chocolate chips
    • Whipped topping
    • Dark chocolate shavings

Preparation

Whisk together the flours, cocoa, sugar, flaxseed, baking powder, and salt in a large bowl. Set aside.

In a medium bowl, lightly beat the egg and egg white; then add the milk, oil, and vanilla, and whisk until combined.

Pour the wet ingredients over the dry ingredients, and stir until the batter is just blended and no dry streaks remain.

Gently fold in the chocolate chips. Take care not to overmix, as this will cause the pancakes to be chewy. If time allows, let the batter rest for 10 minutes before cooking the pancakes.

Spray a griddle with nonstick oil spray and warm over medium-high heat.

Ladle the batter onto the griddle to form pancakes. Cook the pancakes until small bubbles form around the edges, 1 to 2 minutes. Flip the pancakes and cook until the center is cooked, about 1 minute. Re-coat the skillet with nonstick oil spray between batches to prevent the pancakes from sticking. 

For more slimming recipes, check out Joy's new book, From Junk Food to Joy Food.

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