You can thank my kids (5 + 7) for these Clean & Delicious Whole Wheat Chocolate Chip Pancakes.
You see, they both adore pancakes and they both love chocolate, so naturally, chocolate chip pancakes are one of their favorite breakfast choices.
While I often add chocolate chips to my favorite protein pancakes, sometimes I just like to try something new in the kitchen. These pancakes are more traditional in the sense that they are made with whole wheat flour.
This is a blender pancake recipe, so all you do is put all of the ingredients into the blender, blend it up, and the batter is ready to go. Remember, whenever you are making a blender recipe, like this, start with all of your liquids on the bottom and then add your dry ingredients, because this will make for much easier blending.
While we love this recipe with chocolate chips, you can certainly add in any stir-ins you prefer. Walnuts, pecans, blueberries, and/or strawberries are some of my personal favorites, but the options go as far as your imagination!
Now I’m curious! What is YOUR favorite stir-in for your pancakes?
If you want to watch these pancakes made step-by-step, be sure to watch the video below.
Helpful Kitchen Tools:
- Vitamix Explorian Blender(a good high-speed blender at a lower price point)
- Vitamix 5200 (this is the blender I use in the video)
- Glass measuring cups
- 12-inch non-stick sauce pan
Whole Wheat Chocolate Chip Pancakes
Ingredients
- 1 cup unsweetened almond milk
- 1/4 cup egg whites 2 whites
- 1/2 cup unsweetened applesauce
- 1 tsp. vanilla extract
- 1 cup white whole wheat flour
- 2 tsp. baking powder
- 1 tsp. cinnamon
- Pinch of salt
- 1/4 cup chocolate chips
Instructions
- Place all of the ingredients, except for the chocolate chips, into a blender. Blend until you have a thick, but pourable, pancake batter.
- Heat a 12-inch non-stick skillet over a medium high heat and lightly coat with some butter, coconut oil, or cooking spray.
- Drop 2 tbsp. of pancake batter in the pan fore each pancake. I usually fit four in to the pan.
- Asthe pancakes starts to set up, sprinkle some chocolate chips over the top. Once you see small bubbles forming on the surface of your pancake, they are ready to flip (you will notice this after minute or so).
- Flip the pancakes and cook for another minute or two or until the pancakes are cooked through and have a golden brown exterior. Repeat until you have used all the batter. Serve and enjoy!
Comments
Rebecca says
Can I use whole milk instead?
Dani says
Sure!
Patricia says
Hi Dani: Â I love your recipe for banana and egg pancakes – I make them often. Â I also feel good about making Chef John’s buckwheat pancakes too. Â I’m not fond of chocolate chips on my pancakes. Â I also love to make oat cakes sweetened with banana instead of maple syrup. Â They are handy to keep in the freezer. Â I am able to adjust recipes to make them more healthy with the strategies I have learned from you hence the sweetness from banana instead of maple syrup. Â Thanks again. Â Patricia
Dani says
So happy to hear that, Patricia! Thank you for sharing 🙂
Suzie says
Hi Dani!
Just wondering if I could replace apple sauce with ripe mashed bananas in this recipe?
Thank you!
Dani says
Yes! That should work.
Patty says
Could I get away with using unsweetened vanilla almond milk?
Dani says
I think so!