Summer is officially gone. So it’s now chocolate chip pancake time.
My first item of evidence?
This morning the wind coming out of the canyon was cold. COLD. Not cool and refreshing like it is during the summer. My first two miles were spent running into the wind. The little one had a long sleeve, blanket and nice wind resistant cover to keep her warm. She just ate her baggy breakfast and babbled while I froze in shorts and a tank top.
Another reason it must be fall?
My Kneaders pumpkin chocolate chip bread recipe is going crazy! Kneaders is this incredible bakery and deli in Utah that offers homemade goods. You know it’s fall when you see the sign saying their pumpkin chocolate chip bread has arrived. If you don’t live here in Utah, you’ll come close enough by making this recipe!
My third item of evidence?
I’ve got my first touch of the fall sickness. No, not my winter depression. I was really not feeling too well this weekend. I was still functioning, but not feeling so good.
So I gave the kids the responsibility of planning the meal for one day. Yup, I must have been sick. Because you all know that when you let your kids choose the menu it will look something like this:
Juice (that’s the healthy part)
Pancakes smothered in syrup and whipped cream. Hold the fruit on top. The juice is the fruit.
Chicken nuggets and mac and cheese
Hamburgers (my kids DID go a step further by asking for steak and potatoes).
Chocolate and ice cream. Or ice cream with chocolate on top. No particular order. And sprinkles.
We revised the list and I let them pick one thing they wanted the most. Chocolate chip pancakes won. They found a recipe they wanted me to use out of their kid cookbooks, but I just wasn’t comfortable wtih it. If they get a sugary start to their day, it just goes downhill from there.
I had them help me, and showed them why we were substituting different ingredients in. Here’s what we came up with. We hope you enjoy it as much as we did!
Healthy Chocolate Chip Pancakes
2 1/2 cups flour (we used white whole wheat, but you could use any flour you wish)
1 tbsp baking powder
1/2 tsp salt
1 3/4 cup milk (again, any type you choose is fine)
1/3 cup Greek yogurt
1/3 cup coconut sugar
1 cup semi sweet mini chocolate chips
In a bowl, combine the flour, baking powder, and salt. Set aside for later use.
In another bowl, mix together the milk, eggs, yogurt and coconut sugar.
Slowly pour the wet mixture into the dry mixture and stir until just moistened. Don’t worry if the batter is lumpy! Fold the chocolate chips in.
Heat a griddle or pan to medium heat and brush with vegetable oil or cooking spray before placing batter on the pan.
Pour 1/4 cup of the batter onto the pan, heat until bubbles in the batter begin to break. Flip the pancakes, and continue cooking an additional 1-2 minutes longer until the pancake turns golden in color. Continue to make pancakes until batter is completely gone. Keep pancakes heated in a warm oven.
Serve with a light dusting of powdered sugar and fruit, whipped coconut milk (see this great tutorial fromHealthy Happy Life), or fresh whipping cream and fruit.
Applesauce Cinnamon Pancakes by Burnt Apple
Chocolate Chip Buttermilk Pancake Oatmeal for One by Healthy Food For Living
Chocolate Chip Oatmeal Pancakes by Minimalist Baker (Vegan)