Whole Wheat Chocolate Chip Pancakes

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 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:

• Breville Blender (a good high-speed blender at a lower price point)
• Vitamin 5200 (this is the blender I use in the video)
• Glass measuring cups
• 12-inch non-stick sauce pan

Print Recipe

Whole Wheat Chocolate Chip Pancakes

Yield: Makes 20 pancakes (2 tbsp. batter each)

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Try making these pancakes on the weekend and then freeze them for a quick, healthy and delicious weekday breakfast.

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

Directions:

1. Place all of the ingredients, except for the chocolate chips, into a blender.  Blend until you have a thick, but pourable, pancake batter.
2. Heat a 12-inch non-stick skillet over a medium high heat and lightly coat with some butter, coconut oil, or cooking spray.
3. Drop 2 tbsp. of pancake batter in the pan fore each pancake.  I usually fit four in to the pan.
4. As the 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).
5. 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!

 

Nutrients for 5 pancakes: Calories: 249; Total Fat: 5.8g; Saturated Fat: 2.5g; Cholesterol: 2mg; Carbohydrate: 43.3g; Dietary Fiber: 5.1g; Sugars: 11.8g; Protein: 7.6g