Whole Wheat Chocolate Chip Pancakes – a delicious recipe with eggs, whole wheat flour, milk, honey, coconut oil, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Beat the eggs with a whisk or hand beater until fluffy. Beat in remaining ingredients (except chocolate chips) just until smooth. Gently stir in the chocolate chips. For thinner pancakes, add milk a couple tablespoons at a time until it's thin enough for you.
2
Heat griddle or skillet over medium heat. Pour heaping 1/8 cup of batter (or scant 1/4 cup) onto hot griddle. Cook pancakes until puffed and dry around the edges, then flip and cook until golden brown. Repeat until you've used all the batter. I use a griddle and cook 6 at a time.
3
*if your coconut oil is cold and solid, melting it on the griddle you're going to use before you add it to the batter will make it easier to stir in.
572
kcal
Calories
25
g
Fat
74
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 eggs, 2 cups whole wheat flour, 1 3/4 cups milk or 1 3/4 cups soymilk, 2 tablespoons honey, and more.
Yes, Whole Wheat Chocolate Chip Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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