Pancake Fridays: Whole Wheat Chocolate Chip Silver Dollar Pancakes

I’m going to New York!

Whole Wheat Chocolate Chip Silver Dollar Pancakes

For three glorious days next week, I’m escaping to the metropolitan, cultured bustle of NYC for the first time since far too long ago. I’m going to a) scope out potential life choices b) visit lovely people and c) eat (maybe pancakes.). Hoo my gosh too excited.

Whole Wheat Chocolate Chip Silver Dollar Pancakes

!!!!

Whole Wheat Chocolate Chip Silver Dollar Pancakes

Let me know if you’re in New York and free next weekend! Let’s. Hang. Out.

Whole Wheat Chocolate Chip Silver Dollar Pancakes

On another note, I am completely addicted to muffins. Whole wheat chocolate chip muffins in particular. Earlier this week, two friends came over to cook dinner and we made some pretty delicious food. Green smoothies, soft eggs and smashed avocado on life-changing toast, kale salad, and muffins, obviously.

Whole Wheat Chocolate Chip Silver Dollar Pancakes

How can I convey to you the deliciousness? First, of all, they’re from How Sweet It Is, which should tell you something. As a long-time follower, this is one of many stunning recipes of hers that I’ve made. (Is anyone else confused about her blog name? Is it How Sweet Eats (url) or How Sweet It Is (probable blog name)…?)

Whole Wheat Chocolate Chip Silver Dollar Pancakes

They were so stunning, I turned them into pancakes. The muffins are obviously mini muffins, but they puff to immensely satisfying heights. There’s a ton of whole wheat flour* in them (I replaced half with oats) so they’re really doughy and dense and not very sweet in a this-is-how-a-muffin-should-taste kind of way. PLUS: coconut oil. YUM.

Whole Wheat Chocolate Chip Silver Dollar Pancakes

The other night I got out all the ingredients to make them again and then…stopped. Turning on the oven, scooping tablespoons of dough into my mini muffin tin and—worst ever—CLEANING those crevices in my mini muffin tin suddenly sounded immensely exhaustipating.

So I made pancakes instead!

Whole Wheat Chocolate Chip Silver Dollar Pancakes

And it worked. These are the best pancakes I’ve made in a long time (though it’s also been a long time since I made my last pancake). They somehow retain the satisfying density of the muffins while also maintaining fluffy-light whole wheat insides, studded with chocolate chips. It’s all the glorious taste of the muffins in an even faster vehicle.

Whole Wheat Chocolate Chip Silver Dollar Pancakes

Let’s recap: How Sweet Eats recipe + whole wheat + chocolate chips + pancakes + faster = YES.

Whole Wheat Chocolate Chip Silver Dollar Pancakes

The only problem with these is that it’s so tempting to eat these mini pancakes by the fistful. Or by the enormously tall stack. Would you eat muffins by the fistful? I don’t think so. So try not to do it with these. But do make them. I promise it will make for one happy you.

Pancake Fridays: Whole Wheat Chocolate Chip Silver Dollar Pancakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 14-16 silver dollar pancakes

Serving Size: per 1 pancake

Calories per serving: 65

Fat per serving: 2.7g

Pancake Fridays: Whole Wheat Chocolate Chip Silver Dollar Pancakes

How Sweet It Is' mini whole wheat chocolate chip muffins, turned into pancakes. Fluffy, dense, satisfying, tasty and mini.

Ingredients

  • 1/2 cup whole wheat flour
  • ½ cup oat flour (or ½ cup rolled oats, ground into flour in a food processor)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt

  • 1/2 large egg (beat 1 egg and measure out 1.5 tablespoons. Or just double the recipe.)
  • 2 tablespoons loosely packed brown sugar
  • 1/3 cup milk
  • 1.5 tablespoons yogurt
  • 1/2 teaspoon vanilla extract
  • 1.5 tablespoons coconut oil, melted
  • ¼ cup chocolate chips (mini is best)

Instructions

Set a griddle or frying pan over medium low heat while mixing the batter:

Whisk together the flours, baking powder, baking soda, and salt. In another bowl or measuring cup, whisk together the egg, sugar, milk, yogurt, vanilla, and coconut oil. Gently mix the wet ingredients into dry until just combined—a few flour streaks and lumps are okay. Fold in the chocolate chips.

Lightly grease your preheated pan with a few drops of oil and smear around with a spatula. Drop generous tablespoons of batter into the pan (don’t crowd the blobs). Cook for about 2 minutes on each side, or until golden brown. Serve warm with EVERYTHING! Nut butter, maple syrup, agave, honey, more chocolate chips, sweet potato fries, muffins, whatever.

Notes

Instead of using all whole wheat flour, I used half oat flour, which I think helped keep these fluffy. Baking soda normally needs some kind of acid to activate it, so I’m not quite sure why it’s in the original recipe, but I added a spoon of yogurt to the pancakes to get things going and also thicken up the batter.

Jessica notes to measure the coconut oil in solid form, then melt it, but I’m never patient enough to thaw my coconut oil for long enough to be scoopable. I usually microwave my coconut oil until it’s liquid, then measure it.

http://www.thepancakeprincess.com/2013/04/12/pancake-fridays-whole-wheat-chocolate-chip-silver-dollar-pancakes/

*Let’s talk about flour for a second. For weeks, I’ve been avoiding gluten like the devil because it seemed to work really well on my detox, but I’ve been reading up on gluten sensitivity and how going gluten-free isn’t necessarily healthier (some GF flour actually strip grains of nutrients/fiber that are in wheat, barley, etc.) and can possibly increase gluten sensitivities.

So, sigh. Moderation seems to be the answer as always. Well, at least for now, since I’m really craving these pancakes!

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38 thoughts on “Pancake Fridays: Whole Wheat Chocolate Chip Silver Dollar Pancakes

  1. Pingback: Really Simple Sweet Potato Hash | The Pancake Princess

  2. Pingback: Pancake Fridays: Musings on Whole Wheat Pancakes | The Pancake Princess

  3. Katie (The Muffin Myth)

    You’re right about gluten-free flours having nutrients stripped out of them. Just compare the nutrition info (protein, fiber, etc) with a bag of whole wheat flour and a bag of gluten-free flour. They’re not even in the same ballpark. And while I agree that processed, refined wheat flour is not healthy for us, if you can find wheat flour which is grown and milled locally where the whole grain is kept in the flour (not all whole wheat flours are totally whole wheat, often a portion of the germ and bran is removed to increase shelf life), it can be very nutritious. If you don’t have trouble digesting gluten, keep wheat in your life in whole forms (did you know that wheat berries have as much protein as quinoa, and considerably more fiber?). Elimination diets not done properly can stir up all kinds of sensitivity issues.

    Have a blast in New York!

    Reply
    1. erika Post author

      What! I did not know that wheat berries have as much protein as quinoa. That is amazing and makes me feel much better about keeping wheat in my diet! Hrmm I’m quite curious about this business about doing an elimination diet properly because I’m worried that my various attempts at detoxing could have messed up my body (how long do sensitivity issues usually take to manifest??). Do you know of any good sources for reading up on elimination diets, etc.? I always trust your judgement :)

      Thanks for the educational comment–I learned a lot just from that one paragraph!

      Reply
  4. Nancy @ gottagetbaked

    WAHOOOO!!! So many things to celebrate today – you going to NYC (you better pack your best stretchy-waisted pants, girl – think of all the amazing food you’re gonna eat!), this being Friday and you giving us amazing pancakes. I mean, chocolate chip muffin in pancake form? Is there anything you can’t do with this most beloved of breakfast foods? And Erika, I LOVE your photos in this post, especially that first one. It is so beautiful and artistic, stark and spare so that your eye has nowhere to go but to that lovely stream of syrup falling onto that stack of pancakes. Amazing!

    Reply
  5. Stephanie

    Erika, these look scrumptious! You have the perfect syrup pouring technique. Have a great time in NYC! I haven’t been there in over a decade… definitely would like to go back again sometime! Happy eating! :D

    Reply
  6. molly yeh

    yeeeeayyy new york!!! yay for eating adventures!!!!! there is one pancake here that i truly love and it is the one at Prune, on the lower east side. you must go and go early because there is a long wait usually!

    Reply
    1. erika Post author

      Ahhh Molly you are the best!! I just arrived like an hour ago and I am so so so so excited. I had Clinton St. Bakery planned pancake-wise but no others!! Adding Prune to the list and it’s so close to where I’m staying yayay. Thanks for the rec :))

      Reply
  7. Kym

    MmmmM these look delicious!! And i’m jealous of your nicely shaped pancakes… whenever i try to make pancakes (small or large), it always gets destroyed in the flip. Lol! Also, random… I saw your post Title that said Pancake FRIDAYS and i was like “omg!!! is it friday already???” but no, it’s thursday. You tricked me.

    How was your trip? :D

    Reply
    1. erika Post author

      Lol Kym, believe me–it took me awhile to get the hang of flipping pancakes! Ha. Sorry I tricked you with the title! And the trip was FANTASTIC. I’m hoping to do a trip recap soon, if I can get all my pics and stuff together!

      Reply
  8. rebekah griffin-gamble

    Hi Christina! I’m still getting set up on my new site and I just added you into my blog lovin’ roll, yay.
    These look fantastic…and a trip to NY to eat and eat and eat sounds fantastic. Have fun!

    Reply
  9. Brandi

    I love New York!! Been twice and it is by far my favorite place I’ve ever been. So much to see and do. These mini pancakes look yummy. I don’t like gluten free commercial flours…that’s why I just use almonds as flour and oats etc. I use wheat too, but a lot less. The reason why so many people have gluten issues these days is because today’s wheat is not the same wheat as over 50 years ago, we can thank the food industry for that. They’ve changed the way wheat is grown. Basically today’s wheat is crap. That’s why I use it less. Also, when a lot of people exclude wheat (like a detox) and try to eat it again have tummy issues because their body has rid itself of the crap and is now rejecting it. That’s how detoxes expose what damage is done from certain foods. That’s why now I don’t feel sick anymore and have become sensitive because I avoid garbage and my body doesn’t like it! I ate crap for so many years and my body was so whacked, lol! I’ve become more sensitive but I’m also thankful to be healthier and not feel tired and fatigued from all the fast food I used to eat. It’s a much better trade off :)
    Have a blast in New York grl!!

    Reply
  10. Jade

    Erm 1. New York?!?!?! Jealous. I so want to go – what are the potential life choices? Sounds fun 2. This recipe might be the end of me – looks beyond delicious and 3. THAT STACK? hats off to your crazy cool stacking skills xxxx

    Reply
    1. erika Post author

      Ahh you should meet me there!! :) Potential life choices: 1: live in Houston. 2: live in NYC. Haha I have formed a hypothesis, but I’m going there to test it out…

      And thanks girl :)

      Reply
    1. erika Post author

      Ooh really?? Let me know if you have any recommendations!! I love pancakes (obvs) and all things brunch-related/baked good related. Also vegan places get me really excited. I’d love to know your favorite hang outs!

      Reply
  11. Lianna

    I have noo idea how you managed to get 10 fluffy little pancakes (yea I counted haha) to balance like that, but the first and second pictures of your leaning tower of pancakes are perfection!! definitely a good call and smart idea to turn mini muffins into cute lil pancakes. also I’m super jealous you’ll be going to NYC, ahh that will be such a fun weekend!! scary how going gluten-free could increase gluten sensitivities…I’ve heard of that before which is one of the reasons I’ve been hesitant to go all out, but I think you’re right in that moderation is a good thing, especially if it means enjoying pancakes like these once in a while :)

    Reply
    1. erika Post author

      LOL I love you for counting. And for agreeing about moderation :) And ahh can we meet up in NYC someday?!?! I have so many foodie adventures planned!!!

      Reply
  12. Alex @ Brain, Body, Because

    These look so cute and delicious! I have never tried any of her recipes, but they always look really good. Plus, I think we live in the same city, so I should probably track her down and learn her magical ways.

    En route to New York, you should ask the pilot to make a pitstop in Pittsburgh and we’ll totally eat A MILLION of these little pancakes.

    Reply
    1. erika Post author

      Omg! Hahaha Alex do it! Track her down and eat avocados and toast together and learn all of her magical foodie secrets. OMG! That means you live near Shake Shack! Please go and drink a thousand milkshakes for me.

      Aww I totally want to make a pit stop in Pittsburgh! How about you drop by Houston sometime? (Jk ew I know. Let’s just meet in Paris :))

      Reply

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