Chocolate Chip Pancakes

What kid (or adult, for that matter) says no to chocolate for breakfast? Certainly no child of mine. What they don’t need to know is that these pancakes also come loaded with protein thanks to a hefty helping of plain yogurt. I thought we’d have enough pancakes for breakfast and then a few leftover, but I was lucky to get any at all! Andy and the boys were eating them as fast as I could turn them out.

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1-1/2 cups 0% Greek yogurt
  • 1 cup 2% milk
  • 1 tablespoon canola oil
  • 1-1/2 teaspoon pure vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • Confectioners’ sugar, for serving
  • In a large bowl, combine flour, baking soda, sugar and salt. Mix until blended. In another bowl, whisk together eggs, yogurt, milk, canola oil and vanilla. Add the wet ingredients to the dry ingredients and stir until just blended. If the mixture seems a little dry, add a splash of milk. Batter will be very thick and almost dough-like.
  • Heat a large skillet over medium low. Spray the skillet with cooking spray or add a little canola oil to the pan and swirl a bit.
  • Add the batter to the pan, about 1/4 cup at a time. Once batter is settled, add a few chocolate chips to each pancake by hand. Press them lightly into the batter and wait for tiny bubbles to appear on the surface, about 4 minutes. Once the pancakes can be easily lifted with a spatula and are lightly brown on the underside, flip them over. Press them down lightly with the spatula and allow them to cook through. They will puff up a bit. Remove from the skillet, dust lightly with confectioners sugar and serve immediately.
  • Quick Tips
  • 1. These pancakes are perfect on their own. No syrup needed! Add a light dusting of confectioners sugar if you’d like a nice “finish” but otherwise they are fine on their own. If you are feeling extra naughty, you an add a dollop of vanilla ice cream – which effectively takes them right from breakfast to dessert.
  • 2. I happened to use what ingredients I had on hand – nonfat plain Greek yogurt, 2% milk and semi-sweet chips. If you have different variations of these ingredients, I am pretty confident that you could use them with a terrific result. Try milk chocolate chips, if you prefer.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 14 pancakes

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