Wednesday, October 26, 2011

Chocolate Chip Pancakes

Last year as a fundraiser, we put together a community cookbook at my daughter's elementary school. It was our family's last year at that school after 9 years, so I was really excited to have a keepsake that would last longer than the children's outgrown sweatshirts and t-shirts.

Over the past year I've tried quite a few of the recipes, loving that they came from friends and neighbors, and many of the recipes have become staples in our home. These pancakes are from the cookbook, and while they aren't exactly a staple for us (we don't eat pancakes all that often, maybe once every couple of months), they have certainly become a favorite with my children. I like them because they are filling and not too sweet, especially if you forgo the syrup in favor of a little whipped cream. I made them tonight for dinner to accompany scrambled eggs, using pumpkin instead of milk, and they were a nice light orange color, perfect for an October evening.

Chocolate Chip Pancakes

1/2 cup all purpose flour
1/2 cup whole wheat flour (I use white whole wheat flour)
1/2 cup almond meal (or ground oats, or more whole wheat flour--I use almond meal)
2-3 T sugar (I use 2)
1.5 tsp baking powder
1/2 tsp salt
1 cup vanilla yogurt
1/2 cup milk, or pumpkin puree
2-3 T melted butter
2 eggs
1/2 cup mini chocolate chips
whipped cream for serving

Mix the dry ingredients together. In a separate bowl, mix together the wet ingredients. Pour the wet ingredients over the dry and stir in the chocolate chips. Stir until combined. Using 1/4 cup of batter per pancake, cook over medium high heat on an oiled griddle. Yield 12 pancakes.

If you try them, I hope you like them!