I’m going to New York!
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.
Let me know if you’re in New York and free next weekend! Let’s. Hang. Out.
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.
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)…?)
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.
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!
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.
Let’s recap: How Sweet Eats recipe + whole wheat + chocolate chips + pancakes + faster = YES.
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.
How Sweet It Is' mini whole wheat chocolate chip muffins, turned into pancakes. Fluffy, dense, satisfying, tasty and mini.
- 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)
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.
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.
*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!