Breakfast becomes an affair on the weekend when we have time to enjoy it as a family. We split up duties with this recipe, I mix the ingredients together, my husband cooks the pancakes while my oldest adds the dark chocolate chips to each pancake, and my youngest scarfs them down.
- 2 cups whole wheat flour
- ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1/3 tablespoon sea salt
- 1 teaspoon ground cinnamon
- 1 egg (or egg substitute**)
- 1 cup unsweetened applesauce
- 1 teaspoon lemon juice
- 1 ½ cups milk (can substitute with unsweetened vanilla almond milk)
- 1 large, ripe, mashed up banana
- ½-1 cup of dark chocolate chips
**Our son has an egg allergy so we replace the egg by mixing 1 tablespoon of ground flax seed with 2 tablespoons of water. Let them sit, stirring every few minutes, for 10 minutes until most of the water is absorbed and add into the recipe. Flax seed adds fiber and healthy omega 3 fatty acids to your diet.
Our family loves pancakes. We have tried a lot of recipes to find something everyone loves-the healthy components for me and the tastiness for my family. We double the recipe so we have a few extra pancakes to enjoy during the week. My kids will even eat these without any syrup they like them so much.
Mix all of the ingredients together with a whisk (keep the chocolate chips out if your kids want to help sprinkle them in while you are cooking), should have a semi liquid consistency. Brush large frying pan with olive oil and heat over medium heat. Pour enough batter to make 2 or 3 pancakes at 1 time. Cook until bubbly on top and golden on bottom. Flip and cook until that side is golden as well. Makes 6-10 pancakes.
Enjoy with a traditional topping like 100% pure maple syrup. Change things up by drizzling dethawed frozen strawberries or raspberries and their juices. Or try a mix of fresh fruit and a dollop of low fat vanilla Greek yogurt.