Chia seeds, whole wheat flour, and yogurt healthify your typical chocolate chip pancakes. They're tender, slightly sweet, and just plain irresistible. Kid-tested, parent approved. (Okay, we like to "test" them a lot, too).
1 1/4cupswhole wheat flour
3tablespoonsunsalted butter or coconut oilmelted and cooled slightly
1tablespoonpure maple syrup or granulated sugar
2teaspoonspure vanilla extract
1/3cupmini chocolate chips
Buttermaple syrup,and or fruit (strawberries are excellent!) for topping
To a large bowl, add flour, baking powder, baking soda, salt, and chia seeds. Mix together with a whisk.
To a medium bowl, add the egg. Beat with a whisk. Add the milk, yogurt, butter, maple syrup, and vanilla. Whisk together.
Add wet ingredients to dry ingredients and whisk together just until blended. Stir in the chocolate chips.
Heat a non-stick griddle to about 325 degrees Fahrenheit, or set a large non-stick saute pan over medium heat. Using a one-third cup measure or a large trigger-handled ice cream scoop (I love ice cream scoops for pancake batter!), pour the batter onto the griddle or pan. Pancakes are ready to flip when they begin to look dry, form bubbles around the edges, and turn golden brown on the bottom, about 1 minute. Carefully flip and cook on the other side until golden brown and pancake is cooked through, about 1 - 2 more minutes.
Serve with butter, maple syrup, and/or fruit if desired.
Use coconut oil instead of butter and replace the dairy milk and yogurt with a non-dairy buttermilk. To make, stir together 1 1/2 cups almond milk and 1 tablespoon vinegar and let sit for about 5 minutes, then add instead of milk and yogurt as directed.