Sunday mornings are my haven for indulgent breakfasts, and yet—this one, these Guiltless Chocolate Chip Pancakes, feel like a cheat code for deliciousness without the regret. Imagine the buttery aroma wafting through the kitchen, each golden pancake dotted with sweet treasures. It’s like cocooning in a warm blanket of nostalgia with a modern twist, where taste buds dance in delight and guilt takes a backseat.
Steps
- In a large bowl, mix together white whole wheat flour, unbleached all-purpose flour, baking powder, and kosher salt using a whisk.
- In a separate bowl, blend unsweetened applesauce, unsweetened almond milk, large egg whites, canola or vegetable oil, and pure vanilla extract until smooth.
- Gently combine the dry ingredients with the wet ingredients until they are just mixed, being careful not to overmix the batter.
- Heat a large nonstick griddle on medium-low heat and lightly coat it with cooking spray. Pour 1/4 cup of batter per pancake onto the griddle.
- Sprinkle 1 teaspoon of mini chocolate chips on each pancake and cook until bubbles form on the surface and the edges start to set, about 1 1/2 minutes.
- Flip the pancakes and continue to cook until the other side is golden brown, about another 1 1/2 minutes. Repeat with the rest of the batter.
- Serve two pancakes per plate and, if desired, drizzle with honey or pure maple syrup before enjoying.
Ingredients
- 1/2 cup white whole wheat flour
- 1/2 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup unsweetened applesauce
- 1 cup unsweetened almond milk (alternatively soy or low-fat dairy milk)
- 3 large egg whites
- 2 teaspoons canola or vegetable oil
- 1 teaspoon pure vanilla extract
- Cooking spray or oil mister
- 1/4 cup mini chocolate chips
- Honey or pure maple syrup, for serving (optional)
FAQ
- What makes these chocolate chip pancakes “guiltless”?
- The pancakes are considered “guiltless” because they are made with lighter ingredients, such as egg whites, unsweetened applesauce, and whole wheat flour, reducing the overall fat and calorie content while still delivering a decadent taste.
- Can I use a different type of milk for this recipe?
- Yes, you can substitute the unsweetened almond milk with soy milk or low-fat dairy milk if you prefer.
- Do I need to use mini chocolate chips, or can I use regular-sized ones?
- Mini chocolate chips are recommended because they distribute more evenly throughout the pancakes, providing a satisfying chocolate flavor without overwhelming the dish. However, regular-sized chocolate chips can be used if that’s what you have on hand.
- Is there a recommended topping for these pancakes?
- You can enjoy these pancakes plain, or drizzle them with a bit of honey or pure maple syrup for added sweetness. You might also consider sprinkling any leftover chocolate chips on top.
- How can I prevent the pancakes from sticking to the pan?
- To prevent sticking, use a nonstick griddle or skillet and apply a light coat of cooking spray or oil mister before cooking each batch of pancakes.
Tips
- Be cautious not to overmix the batter when combining the dry and wet ingredients, as this can result in dense pancakes. Stir until the ingredients are just combined for the best fluffy texture.
- Utilize a nonstick griddle or skillet and ensure it is well-heated before adding the batter. Lightly spray with oil to prevent sticking and achieve a golden finish on your pancakes.
- Sprinkle mini chocolate chips on the pancakes after pouring the batter onto the griddle to ensure even distribution and optimal chocolatey flavor in each bite.
- For a healthier option, consider serving the pancakes with a drizzle of honey or pure maple syrup rather than drowning them, to enhance the sweetness while keeping them guilt-free.
Equipment
- Nonstick Griddle or Skillet – Essential for cooking pancakes evenly without sticking.
- Oil Mister or Cooking Spray – Used to lightly coat the griddle or skillet.
- Whisk – For mixing the wet and dry ingredients together smoothly.
