These are no ordinary, plain old Chocolate Chip Pancakes. They are fluffy, super filling and packed with vitamins and proteins to keep you fuller for longer. They’re the PERFECT breakfast (or brunch, even dinner) recipe for those who want to indulge in some delicious chocolate chip pancakes but not skimp on the veggies too!
Is there anything better in the morning then a hot cup of coffee accompanied by a big ole’ stack of chocolate chip pancakes ready to be scarfed down? Prooobably not. And pancakes aren’t just for breakfast my friends! They are superb to have at brinner, (breakfast for dinner). These chocolate chip pancakes will satisfy your sweet tooth, but they’re also packed with vitamins and plant proteins to help fill you up too. And maybe make you feel a little less guilty about eating your weight in pancakes. 😉 I call that a triple win.
Because these pancakes have a superfood blend incorporated into the batter, they pack a plant powered nutritional punch. And they do so without sacrificing the decadent taste of chocolate chip pancakes that we all know and love. This also makes them a great option for any picky eaters in your family! They think they’re getting a delicious treat. (Which they totally are!) But you can rest assured knowing that they’re getting some important nutritional value as well. So everybody wins!
Plus, they really are just super delicious. I always find myself craving them and my kids begging for them! And the best part? I don’t feel guilty about letting them eat more than one, or two…😄
Equipment needed to make Chocolate Chip Pancakes
- Stand mixer or large mixing bowl
- Whisk
- Griddle or frying pan
- Spatula
- Large cookie scoop (optional, but really helpful)
Ingredients for Chocolate Chip Pancakes
- Unbleached All Purpose Flour
- Granulated or Raw Cane Sugar
- Baking Soda
- Baking Powder
- Salt
- Chia Seeds
- Flaxseed Meal
- Better Body Foods Superfood Blend
- Milk (dairy or non dairy, personally I use Extra Creamy Oat Milk)
- Egg
- Unsalted Butter
- Vanilla Extract
- Chocolate Chips (we prefer semi sweet)
Why You’ll Love This Recipe
- It’s super easy to make!
- It’s packed with nutrients not typically found in pancake recipes
- It’s easy to double for making larger batches
- It’s kid & common allergy friendly!
While Chia Seeds, Flaxseed Meal and Superfood blend are totally optional, they are what REALLY sets this recipe apart from any other pancake recipes that you’ve probably tried. The flavor and texture is simply wonderful and can’t be achieved without those delicious (and healthy!) ingredients.
It’s those same nutritional ingredients that create these thick, dense and downright satisfying chocolate chip pancakes. They truly are one-of-a-kind!
Aside from chocolate chips, berries make a great addition to these pancakes. Blueberries, Raspberries and Blackberries are all wonderful options. I’ve even added mashed bananas and a touch of cinnamon to this recipe and they really are the most delicious banana pancakes ever!
Recipe Tips
Pancake batter consistency: The pancake batter will be a very thick and sticky consistency. Which is perfect! That’s exactly how you want it!
Use a large cookie scoop: I prefer to use a large size cookie scoop to pour the batter onto a greased griddle to cook. This method is not only easy, it’s also less messy and ensures that the pancakes are going to be a consistent shape and thickness. That also means that they’ll cook at relatively the same rate. Which are all good things!
Cooking time: Now the cooking time is slightly longer for these bad boys than with some regular old thin and floppy flap jacks. And you won’t see the typical surface bubbles popping up and giving you the visual cue to flip them over. So pay close attention! You’ll know they’re ready to flip when the edges look less wet and the pancake can easily be lifted up and flipped without bending over the edge of a spatula. Expect to cook for about 3 minutes per side. These puppies are super thick, so keep your griddle/pan on low-medium heat. Anything higher will likely burn them before they’re actually cooked all the way through.
Want to make these pancakes without Egg?
Not a problem! All you’ll need to do is omit the egg and mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let that mixture sit for approximately 5 minutes before using it in this recipe. Super simple!
Instructions to make Chocolate Chip Pancakes
1. First, melt the butter either in a pot on your stove top or in a microwave if you have one. Then, set it aside to let it cool slightly. You don’t want it to solidify again!
2. Next, mix all of the dry ingredients together until combined.
3. Now add the milk, egg and vanilla extract to the dry ingredients and mix until all of the ingredients are well combined.
4. Then with your stand mixer on low (or by hand), slowly pour the slightly cooled butter into the pancake batter and mix until fully incorporated.
5. Now it’s time to let the batter sit for approximately 10 minutes while preheating your griddle or frying pan.
6. Once your pan is hot and the batter has set, spray the pan with cooking spray or slather with butter so that the pancake batter won’t stick. And gently mix the chocolate chips (or berries) into the pancake batter.
7. Using a large cookie scoop or measuring cup, pour the desired amount of batter onto your pan to form each pancake.
8. Let the first side of the pancakes cook until the edges appear set (less wet looking), and the pancake can be lifted away from the pan a bit without wanting to flop over onto itself. It usually takes about 3-4 minutes to cook per side. Once cooked through, enjoy!
Storage Recommendations
Store the cooked pancakes in an airtight container for up to 3 days. You could also freeze them for up to 1 month. Reheat as needed. I prefer to place them in a cast iron skillet covered with tinfoil and place them into a 350 degree oven for approximately 10 minutes. This method helps the pancakes to be reheated without getting hard or crunchy around the edges.
I hope that you try and enjoy these Superfood Chocolate Chip Pancakes as much as my family and I do. And don’t forget to go and check out the other recipes on the blog. 🙂
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- Stand Mixer
- Mixing Bowl
- Double Sided Stove Top Cast Iron Griddle
- Large Cookie Scoop
- Better Body Foods Superfood Blend
More Recipes You’ll Love:
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Chocolate Chip Pancakes with Superfood Blend
Equipment
- 1 griddle or frying pan
- 1 spatula
- 1 mixing bowl or stand mixer
- 1 whisk (if using a mixing bowl)
- 1 large cookie scoop
Ingredients
- 2 cups all purpose flour
- ¼ cup sugar raw cane sugar or white
- ¼ cup ground flax meal
- 2 tablespoons chia seeds
- 2 tablespoons superfood blend
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 cups extra creamy oat milk (or whatever kind you prefer)
- ¼ cup melted unsalted butter (slightly cooled)
- 2 teaspoons vanilla extract
- 1 egg
- 1 cup semi sweet mini chocolate chips
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Instructions
- Combine all of the dry ingredients (flour, sugar, ground flax seed, chia seeds, superfood blend, baking powder, baking soda and salt) together in a bowl and mix them until combined.2 cups all purpose flour, 1/4 cup sugar, 1/4 cup ground flax meal, 2 tablespoons chia seeds, 2 tablespoons superfood blend, 4 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt
- Melt the butter and let it cool slightly before using it in this recipe.1/4 cup melted unsalted butter
- Add the wet ingredients (milk, vanilla extract, egg and slightly cooled melted butter) to the dry ingredients and mix just until well incorporated.2 cups extra creamy oat milk, 2 teaspoons vanilla extract, 1 egg
- Let the batter rest for ten minutes and preheat your griddle to medium heat.
- Add chocolate chips and mix until well dispersed throughout the batter.1 cup semi sweet mini chocolate chips
- Grease your griddle and use a large cookie scoop to form each pancake on the griddle.
- Cook each side of the pancake for 3-4 minutes and enjoy!
Thanks for your blog, nice to read. Do not stop.
Thanks so much Mark!