Blueberry Chocolate Chip Whole Wheat Pancakes with Maple Butter Syrup
I can’t believe it’s already SRC time again – this past month just FLEW! Kevin and I have been spending the vast majority of each weekend lately out at open houses, and man oh man, it really eats up our time! It’s certainly fun, but also makes it feel like we no longer have real weekends. All worth the cause though, right?! That’s what I keep telling myself. Now let’s get down to business, shall we? It’s SRC time!
For this month’s challenge, I was assigned Juanita’s Cocina, a blog written by Jen. She shares a very unique variety of recipes – some very traditional, but some I’d never come across, so I found it to be great fun perusing her collection. I probably spent far too much time picking a recipe, but I’m happy with what I settled on!
As you all know, I have a major sweet tooth, but there are certain overtly sweet things I rarely make. Pancakes are one of them. I really enjoy pancakes but in my mind, eating a tall stack of carb-loaded things, no matter how delicious, is a tad hard to justify. Though that same logic can’t be applied to french fries, which I like to eat in large stacks and can ALWAYS justify…
Anyway, point is I’m not a big pancake maker or eater. But I do enjoy a good stack of pancakes from time to time! And if I’m going to eat them, I’m going to eat these ones. Adapted from Jen’s Chocolate Chip Pancakes with Maple Butter Syrup, I made my version with half healthier whole wheat flour, and some antioxidant-packed blueberries and dark chocolate chips.
Yield: 8 pancakes
Ingredients
- 1/2 cup real maple syrup
- 1 tablespoon unsalted butter
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk or non-dairy milk (I used coconut)
- 1/2 teaspoon vanilla
- 2 tablespoons neutral oil (I used canola)
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup blueberries
Directions
- In a small saucepan over medium heat, bring the syrup and butter just to a boil. Whisk to combine, then turn off heat, cover and set aside. If you wait a long time before serving, the syrup may develop a thin film on top, so just reheat before serving.
- In a large bowl, whisk together both flours, sugar, baking powder, and salt. Set aside.
- In a medium bowl, whisk together the egg, milk, vanilla, and oil until completely combined.
- Pour the wet ingredients into the dry and whisk until just combined. It is okay if you still see some flour lumps. Fold in the chocolate chips and blueberries and allow the batter to rest for 5 minutes.
- While the batter is resting, preheat a large nonstick skillet or griddle over medium heat. Once pan is preheated, pour 1/4 cup batter into the pan for each pancake. Pancakes are ready to flip when you start to see bubbles across the tops, and the edges appear cooked. Flip pancakes and cook on other side just until golden.
- Remove pancakes to plates and serve immediately with maple butter syrup.
The post Blueberry Chocolate Chip Whole Wheat Pancakes with Maple Butter Syrup appeared first on {Sweetly} Serendipity.
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