fluffy whole grain pancakes get the special treatment when chocolate chips are added making this dessert-worthy breakfast perfect for valentine’s day
One of my husband’s favorite things in the world are chocolate chip pancakes so every Valentine’s Day I whip up a batch to serve him as a special breakfast.
I swap out the traditional white flour for white whole wheat to give them a little more fiber so that they can carry him through the morning.
Not only are these pancakes delicious, but they’re SO easy to make. (But shh, don’t tell my husband that!). They come together in about 15 minutes making them a great option when Valentine’s Day falls on a weekday like it does this year.
You can also make them ahead and freeze them so all you have to do is pull them out and defrost them in the morning!
Regardless of how you choose to do it, I promise you these will become a favorite in your household. Owen (who is slowly becoming my official taste tester!) has jumped right on board with his Dad and I’m sure will come to expect these every Valentine’s Day now too (what am I doing to myself?! ;))!
Serve them with a side of fresh berries or cut them out into heart shapes like I did here to really show the ones you love how much you appreciate them this Valentine’s Day. Or…just make a stack for yourself because let’s be honest, you deserve some special treatment too!
whole grain chocolate chip pancakes
Ingredients
- 1 1/4 cup white whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon sugar or maple syrup
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons canola oil
- 1 cup milk (more as needed to reach desired consistency)
- 1/3 cup chocolate chips (more or less as you desire)
- Toppings: fresh berries, butter, maple syrup
Instructions
- Preheat a griddle to 300 degrees F.
- Combine flour, baking powder, sugar and salt in a medium mixing bowl and whisk to combine (note if using maple syrup instead of sugar, do not add in this step; add with the other wet ingredients below).
- Combine egg, oil and milk in a large mixing bowl and mix and whisk to combine.
- Add dry to wet ingredients and gently fold to combine. Add chocolate chips and stir to incorporate into the batter (you can also reserve the chocolate chips, placing on the pancake once they’re on the griddle).
- Add a pad of butter to the preheated griddle and allow it to melt. Place 1/3 cup batter onto the greased, hot griddle flipping once bubbles begin to form around the edges. Cook for another minute or so on the other side. Pancakes are done when they are lightly browned on both sides. Repeat with remaining batter.
- Top with desired toppings and serve or allow to cool and place in a freezer-safe bag and freeze up to 2 months.
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