Thursday, May 21, 2015

Recipe ReDux Post # 34 Chocolate Chip Pancakes

May’s Recipe ReDux is “DIY Kitchen Essentials”, meaning we were encouraged to share our favorite from scratch  “kitchen staple” recipes we make to have on hand, instead of purchasing them from the store.  Well I have to say one of the biggies for me is PANCAKES!  Ever since I developed this base recipe a few years back, I have not bought frozen pancakes, or even a mix, since.  I have come up with so many variations of this whole grain, gluten free pancake, and one of our current favorites is of course…chocolate chip!! These pancakes taste like soft, warm chocolate chip cookies and they really don’t need butter and syrup (though you certainly can add if you wish).  They ARE quite tasty with a dusting of powdered sugar, I must admit!  I often will make a batch or two to keep some in the fridge or freezer for quick breakfasts (that still have that special touch) when time is short.  I hope you will try them and also check out the rest of the key staple recipes developed by the awesomeRecipe ReDux group.  Happy breakfast to you!

1 cup oat flour (if you are on a gluten free diet use a brand such as Bob’s Red Mill or you can make your own to by grinding gluten free oats in food processor)
1 teaspoon baking powder
2 Tablespoons brown sugar
¼ cup egg whites
1 cup nonfat milk (I used unsweetened almond milk)
¼ teaspoon vanilla extract
¼ cup mini chocolate chips


In a small bowl combine the baking powder, flour and brown sugar together. To a larger bowl add the egg whites, vanilla and milk and whisk together. Then slowly whisk in the flour mixture until a smooth, thin batter is formed. Stir in the chocolate chips. Let stand for a 10-15 minutes. Add ¼ cup (for 1 pancake) to a non stick skillet, or one coated with cooking spray and heat on high heat for 1-2 minutes each side. Repeat with ¼ cup mixture 5 more times for a total of six small pancakes.  (Note: if you make this ahead of time and keep in the fridge it will thicken up quite a bit, so you can whisk in a little milk before cooking to thin out if desired.)

Makes 6 pancakes

Serving size: 1 pancake  Calories 130 Protein 3 g Carb 20 g Fiber 2 g Sugars 5 g Fat 4 g Saturated fat  1.5 g Sodium 50 mg


Deanna - Teaspoon of Spice May 21, 2015 at 6:02 PM  

I too have been developing a base pancake recipe for years -one that I make at least weekly and I have yet to do a post on it! But I will next month - and I'm going try out your version too :)

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