Whole Wheat Chocolate Pancakes
- 1 cup whole wheat flour*
- 1 cup all-purpose flour*
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 7 tablespoons vegetable oil
- 1 teaspoon salt
- 1 1/2 cups low fat buttermilk
- 1 tablespoon vanilla extract
- 4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 cup dark chocolate chips
- Maple syrup, as needed
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat a pancake griddle to 290°F and set aside or have handy, a large nonstick pan.
- Whisk together both flours with baking powder and baking soda until no lumps remain. Set aside.
- In a bowl large enough to hold all ingredients whisk eggs and oil until smooth. Add salt, buttermilk, vanilla, and sugar and whisk well.
- Add flour mixture and whisk very briefly and barely until combined. Toss in chocolate chips.
- Heat a nonstick pan or use preheated pancake griddle. If desired spray cooking surface with a little cooking spray.
- Before dropping lots of batter, test with a small amount first. Chocolate easily burns when touching hot surfaces, so it is important to obtain right heat setting.
- Using a ladle drop 1/2 cup amounts a few inches apart.
- When edges of pancakes are starting to set and bottoms are golden flip upside down and cook until done. About 3 minutes total.
- Serve with syrup and powdered confectioner’s sugar if desired.
NOTE: Chef Eddy recommends using white whole wheat flour for its equally nutritious content but milder, less bitter flavor.