Whole Wheat Chocolate Chip Pancakes Recipe
Enjoy delicious Whole Wheat Chocolate Chip Pancakes in just 20 minutes. A perfect breakfast for everyone in the family!
Servings: 18 pancakes
Calories: 149kcal
Ingredients
- 1 ¾ cup milk
- ¼ cup white vinegar
- 2 cups whole wheat flour
- 2 tablespoon baking powder
- 1 teaspoon salt
- ¼ cup unsalted butter, melted
- 2 large eggs
- 3 tablespoon brown sugar
- 1 cup chocolate chips
Instructions
- In a medium bowl, combine the milk and the vinegar, and let stand for at least 5 minutes to “sour”
- In a separate bowl, combine flour, baking powder, and salt in a large mixing bowl. Whisk eggs and butter into the “soured” milk. Mix in the sugar until fully combined. Pour the flour mixture into the wet ingredients, and whisk it together until the batter is smooth. Fold in the chocolate chips.
- Heat a large skillet over medium heat and spray with cooking spray. Scoop ¼ cup of batter for each pancake, and flip when bubbles are covering the surface of the pancake. Flip and cook the other side until it is golden.
Notes
- For best results, allow the batter to rest for at least 5 minutes before cooking. This allows the flour to hydrate, and will result in fluffier pancakes.
- Store leftover pancakes in an airtight container in the fridge for up to 4 days.
- To freeze the pancakes, place cooled pancakes in a large freezer bag. Freeze for up to 3 months. When ready to eat, toast them in your toaster.
Nutrition
Calories: 149kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 289mg | Potassium: 124mg | Fiber: 1g | Sugar: 9g | Vitamin A: 148IU | Calcium: 125mg | Iron: 1mg
