Get the fluffiest whole wheat chocolate chip pancakes you’ve ever had. Guaranteed to be a new family favorite!
I am obsessed with breakfast, but I’ve always been more of a waffle girl over pancakes. In fact, eating pancakes used to make me feel so ick. As it turns out, I just couldn’t stand the boxed pancakes (and that is still true today). Now, I find myself to be a bit of a pancake expert.
Making pancakes uses the “muffin method” of mixing. The most important thing you need to know about that is that lumps are very good in your pancake batter. The more lumps the fluffier and more tender your pancakes will be. I cringe whenever I see people mixing and mixing their pancake batter until all the lumps are gone. That results in dense and gummy pancakes. No bueno.
These whole wheat chocolate chip pancakes are for those overmixers because you don’t have to worry about overmixing your batter. This is because the wheat actually prevents too much gluten from forming in your batter and you will get a light and fluffy pancake no matter what!
I wanted to keep these whole wheat chocolate chip pancakes on the healthier side and swapped out regular buttermilk for some creamy, sweet Blue Diamond cashew milk. It adds a welcome nuttiness that complements the whole wheat flour and is perfect with the gooey melted chocolate chips. Yum x 1 million.
- 2 cups whole wheat flour
- 3 tablespoons sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2¼ cups Almond Breeze Almondmilk Cashewmilk
- 5 tablespoons vegetable oil (or melted butter)
- 2 large eggs
- ½ cup chocolate chips
- Preheat a griddle to medium-low. Preheat the oven to 200 degrees F and place a baking sheet in the oven.
- Whisk together the flour, sugar, baking powder, baking soda, and salt together. Set aside.
- In a separate bowl, whisk together the almond milk cashew milk blend, oil (or butter), and eggs until well-combined.
- Make a well in the middle the dry ingredients and pour in the wet ingredients. Mix until combined, then fold in the chocolate chips.
- Pour ¼ cup rounds of batter onto your griddle and cook until the top is bubbly and the bottoms are a golden brown. Flip, and cook for another 1 - 2 minutes.
- Keep the finished pancakes on the baking sheet in the heated oven while you continue to make more pancakes with the batter.
- Serve warm with your favorite toppings!
This post is sponsored by Almond Breeze Almond Milk. Enter for a chance to win the Ultimate Kitchen Prize Pack, get great savings, and ideas for deliciou Blendabilities at AlmondBreezeBlendabilities.com As always, all thoughts and opinions are always my own!