Fluffiest Whole Wheat Chocolate Chip Pancakes with Cashew Milk
The most tender and fluffy whole wheat chocolate chip pancakes. Guaranteed to make your Saturday mornings amazing.
Ingredients
- 2 cups whole wheat flour
- 3 tablespoons sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups Almond Breeze Almondmilk Cashewmilk
- 5 tablespoons vegetable oil or melted butter
- 2 large eggs
- ½ cup chocolate chips
Instructions
- 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!