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Cinnamon Chocolate Chip Pancakes

Kanchan KoyaBy Spice Spice Baby  , , , , , ,

August 31, 2015

As you know, I am obsessed with healthy pancakes - spelt, oat, buckwheat - so I was rather taken aback one Sunday when hubby asked for "regular pancakes" and toddler chimed in "with chocolate chips!". To prove that I too can be fun (sometimes), I whipped up these fluffy, buttermilk pancakes but, of course, added the miracle spice cinnamon to keep the blood sugar spike in check.

  • Yields: 5-6 4inch diameter pancakes

Ingredients

1 cup self-raising flour

1 teaspoon preferably Ceylon cinnamon

1/4 teaspoon nutmeg preferably freshly ground over a microplane

1 tablespoon sugar

1 egg beaten

3/4 cup milk

1 teaspoon vanilla essence

1/4 cup semi sweet chocolate chips

Butter for the skillet

Directions

In a bowl, mix the dry ingredients except the chocolate chips. In another bowl, mix the wet ingredients. Add the wet to the dry ingredients slowly, whisking into a smooth batter without over-mixing. Fold in the chocolate chips. Allow the mixture to rest for a minute or two to relax the gluten and prevent the pancakes from turning rubbery.

In a small skillet or non-stick pan, heat a knob of butter over medium until melted. Using a 1/4 cup measure, pour the pancake batter into the pan. Once the pancake has set (1-2 minutes), flip it and cook for another minute or so until golden brown.

Serve with fresh fruit or more chocolate chips and maple syrup for a truly decadent and delicious treat.

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Cinnamon Chocolate Chip Pancakes

Kanchan KoyaBy Spice Spice Baby  , , , , , ,

August 31, 2015

As you know, I am obsessed with healthy pancakes - spelt, oat, buckwheat - so I was rather taken aback one Sunday when hubby asked for "regular pancakes" and toddler chimed in "with chocolate chips!". To prove that I too can be fun (sometimes), I whipped up these fluffy, buttermilk pancakes but, of course, added the miracle spice cinnamon to keep the blood sugar spike in check.

  • Yields: 5-6 4inch diameter pancakes

Ingredients

1 cup self-raising flour

1 teaspoon preferably Ceylon cinnamon

1/4 teaspoon nutmeg preferably freshly ground over a microplane

1 tablespoon sugar

1 egg beaten

3/4 cup milk

1 teaspoon vanilla essence

1/4 cup semi sweet chocolate chips

Butter for the skillet

Directions

In a bowl, mix the dry ingredients except the chocolate chips. In another bowl, mix the wet ingredients. Add the wet to the dry ingredients slowly, whisking into a smooth batter without over-mixing. Fold in the chocolate chips. Allow the mixture to rest for a minute or two to relax the gluten and prevent the pancakes from turning rubbery.

In a small skillet or non-stick pan, heat a knob of butter over medium until melted. Using a 1/4 cup measure, pour the pancake batter into the pan. Once the pancake has set (1-2 minutes), flip it and cook for another minute or so until golden brown.

Serve with fresh fruit or more chocolate chips and maple syrup for a truly decadent and delicious treat.

00:00