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Fluffy But Not Stuffy Chocolate Chip Pancakesbreakfast

Ingredients

  • 3/4 c. whole wheat pastry flour
  • 1/4 c. garbanzo bean flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1 pinch of salt
  • 1 c. unsweetened soy milk
  • 1/2 tsp. vanilla extract
  • 1 Tbsp. vegetable oil
  • 2 Tbsp. sugar
  • handful of chocolate chips

Directions

My favorite comfort food of all time is pancakes. When I was younger I use to make them a lot. My grandmother once branded my particular creations as "fluffy, but not stuffy". It has been awhile since I remembered that phrase until this morning. I've had a very stressful last few weeks and I decided to put it all behind me with a gluttonous serving of original scratch pancakes. Even despite being whole wheat, these pancakes live up to my grandma's branding.

Sift together the flours, powder, soda, cinnamon and salt. In another small bowl mix together the milk, oil, vanilla, sugar. Add the wet to the dry and mix until JUST combined. Don't overmix! Let the batter sit for a minute. Heat up a skillet. When it's hot put some 1/3 c. batter down and spread around. While it's still gooey on the side facing up, sprinkle on a small amount of chocolate chips. When the edges start to brown and dry a little, flip. Cook for another minute. Eat immediately topped with bananas. Makes 6, 4-inch pancakes.

Updated Jan. 2010