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.
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!