Whole wheat chocolate chip pancakes

I am not much of a pancake person but my kids keep asking me for pancakes quite often. Today, I made them this whole wheat chocolate chip pancakes for after school and they were delighted.

whole wheat flufy chocolate chip pancakes

I made this whole wheat chocolate chip pancakes after attempting to make a gluten free version that had to be tossed in the trash…that’s right, I even get to waste recipes from time to time when I experiment with them. It comes with the territory.

I was able to use MELT® Organic for my pancakes. It is like butter but better because it is made by the perfect blend of “good fats” like virgin coconut and flax deed oils. Being a dietitian and caring so much about what I feed my family and myself, what I like the most about MELT Organic spreads is that they are lactose free, dairy free, soy free, trans-fat free, and gluten free. Each variety is certified organic, kosher, and Non GMO (Non GMO Project Verified).

For more information and where to find it in your area click here.

I used dark chocolate chips for my pancakes but you can use fresh fruit if you like. I have used fresh blueberries as well as sliced bananas before and they both work really well. This is the perfect whole wheat pancake batter that you can alter as you like make it your own.

I have also doubled the batch several occasions, since I don’t make pancakes too often, and freeze them in foil paper. They will last for up to three months so if your family enjoys pancakes once in a while this is a great way to save time when someone decides they want to eat pancakes.

I hope you like this recipe, my kids sure enjoyed these whole wheat chocolate chip pancakes, and using MELT Organic made them creamier and tastier.

Enjoy!

whole wheat flufy chocolate chip pancakeswhole wheat flufy chocolate chip pancakes

whole wheat flufy chocolate chip pancakes

You can add some extra melted chocolate over the pancakes like I did. Instead of using maple syrup or honey we just drizzled tons of melted chocolate over the pancakes. A win win situation!

whole wheat flufy chocolate chip pancakes

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Whole wheat chocolate chip pancakes

Miryam's original recipe

Yield: 9 pancakes

Total Time: 20 minutes

Ingredients:

Directions:

In a large mixing bowl mix flours, baking powder, baking soda and sugar. Make a well in the center and add the egg, milk, and MELT Organic. Combine ingredients until you obtain a smooth batter. Carefully fold in the chocolate chips. In a skillet over medium to low heat drop 1 tablespoon of MELT Organic.

For each pancake place about 1/4 cup of the batter onto the skillet. Cook for a few minutes until you see bubbles appear on the surface. Turn pancake over and cook for another 1-2 minutes.

Repeat this step until all the batter is finished making sure you add more MELT Organic spread in between cooking the pancakes.

Serve pancakes while still warm with melted chocolate and fresh fruit or as desired.

NOTE: To get the perfect shaped pancake I used a 4.5 inch large cookie cutter previously greased.

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MELT® Organic is a line of luscious, organic spreads made from healthy oils for butter lovers seeking a much healthier alternative, available in Rich & Creamy (original), Honey, and NEW Chocolate.

This is a sponsored conversation written by me on behalf of MELT Organic. The opinions and text are all mine.


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25 comments

  1. This looks amazing! I can’t wait to try it. Btw, there is non-alcoholic Bailey’s Creamer available at most grocery stores, and I think that’s what I’ll try. It worked great in some Irish Cream cookies I made for the holidays, so it would probably work great in this as well.

    • I think that would work on this recipe too :-)

    • So, I tried this yesterday and substituted Bailey’s Creamer. The cake came out off the oven looking super moist and fluffy, but when we ate it later in the day, it was very dense and crumbly. Do you think that’s the difference between actual Bailey’s and the non-alcoholic creamer, or did I do something wrong? 
      Also, did you whip your ganache or just pour it over? 

    • Did you use whole wheat pastry flour or whole wheat flour? Otherwise the only thing I can think about is the fact that maybe your oven is different and baking it a bit less time may make a difference. I doubt is the creamer! Sorry it was dense. I just poured the ganache and use an spatula to spread it nicely!

    • Thanks! I did use pastry flour.  I’ll try baking it a bit less next time. It tasted really good, just a bit dense. 

    • Mine was fine but also maybe try to use less flour. Maybe 2-3 tbsp less. I think that should probably fix it :-)

  2. What flour would you use to make this gluten free?

    • I think a mixture of coconut flour and almond flour or just coconut flour. How much I am just not sure because coconut flour is so different than regular :-( You can use a gluten free flour mix too and that would probably be the same amount!!

  3. Your movement shots are gorgeous!!! Wish I had lighting like yours! 

  4. This chocolate cake looks amazing! Its’ the perfect St. Patrick’s Day treat :) 

  5. I ALWAYS have a chocolate craving :) This cake looks delish!

  6. Oh, yes!! I need this in my life! Baileys is great and I can never pass up a delicious chocolate cake recipe :)

  7. OMG! This looks soooo good! I don’t think chocolate cake could get much better! 

  8. You absolutely have to indulge every once in a while! If I’m going to indulge, this is the way to do it!  This cake is incredible!

  9. Such a show stopper dessert!  It looks fantastic!

  10. Instead of Bailey’s, do you think Kahlua would work well in this recipe?

    • Yes I think so. Just add a bit less. Mine was boozy…unless you like it boozy :-) :-) Then I just served it with a bit of vanilla ice cream and it was way better :-)

  11. That looks to die for!
    You mentioned that the baking pan should be lined with parchment paper, but on the photos above, I noticed the pan was greased and floured.

  12. This cake looks absolutely amazing, my dear! And it doesn’t look so difficult to make it. 

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  15. What other flour can I use please?! Can’t get wheat pastry flour in UK

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