Boo. I'm back. :)
And this is what we had for breakfast this morning - Whole Wheat Chocolate Chip Pancakes with Maple Candied Pecans and Walnuts. What a mouthful. And seriously, they are. They're a tummy-ful as well...they will fill you up FAST.
Here's what you'll need:
Mix 2 cups of whole wheat flour, 2 T of turbinado (or sugar), 2 teaspoons of baking powder and 1/2 teaspoon of baking soda in a bowl.
In another bowl, mix 1/4 cup melted butter, 2 slightly beaten eggs and 2 cups of buttermilk.
Make a well in the center, and pour your egg mixture into it.
Please do not forget the chocolate chips.
Fold everything in until it's just moistened. Fire up that griddle or skillet with some butter and do ya thang.
While the pancakes are turning into puffy works of yummy divine-ness, candy up some nuts.
I used both pecans and walnuts because I didn't have much of either. I added some pure maple syrup to the nuts while they were carmelizing.
When everything is said and done, you have this. Very good, I add.
Remember how I said these are filling? I couldn't even finish my stack. Drake and Cole, however, ate 1.5 pancakes each. Quite impressive.
RECIPE: Whole Wheat Chocolate Chip Pancakes
Yields: 10 regular-sized pancakes
Star Rating: ★★★★☆
- 2 cups whole-wheat flour
- 2 tablespoons turbinado (or sugar)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 beaten eggs
- 2 cups milk, buttermilk or sour milk
- 4 tablespoons melted butter (you can also use oil or coconut oil)
- 1/3 cup chocolate chips
Combine flour, sugar, baking powder and baking soda in a bowl. Combine the eggs, milk and melted butter in a separate bowl.
Make a well in the center of the flour mixture and add egg mixture and chocolate chips. Stir until just moistened.
