Ingredients
- 1 1/2 cups whole-wheat flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons organic coconut sugar
- 1 1/4 cups almond milk unsweetened
- 1 large egg lightly beaten
- 2 tablespoons unsalted butter melted and cooled, plus more for the pan
- 1 teaspoon pure vanilla extract
- 3/4 cup dark chocolate chips at least 70% cacao
- Maple syrup or Greek yogurt to serve
Instructions
- In a large mixing bowl, whisk together the whole-wheat flour, baking powder, salt, and coconut sugar until thoroughly combined.
- In a separate bowl, whisk the almond milk, beaten egg, melted butter, and vanilla extract until well blended.
- Gently fold the wet ingredients into the dry ingredients, mixing until just combined (a few lumps are okay).
- Stir in the dark chocolate chips.
- Let the batter rest for 5 minutes to give the baking powder time to activate.
- Preheat a nonstick skillet or griddle over medium heat and lightly brush with melted butter.
- Pour 1/4-cup of batter for each pancake onto the hot skillet. Cook for 2-3 minutes, until bubbles appear on the surface and the edges look set.
- Flip the pancakes and cook for an additional 2-3 minutes.
- Serve the pancakes warm with a maple syrup. You can also add Greek yogurt for a protein boost.