I liked it because it used whole wheat flour as the base and it got rave reviews about lightness and fluffiness. Sounded good to me.
I felt a little creative this morning so I looked in the pantry and fridge for some inspiration. Pumpkin? Probably would be good, but didn’t float my boat and I had recently made pumpkin muffins. Banana? Hmmm, sort of ho-hum. Semi-sweet chocolate mini chips (the tiny ones)? OK, I can work with that, who wouldn’t like a chocolate treat for breakfast?
I was thinking of adding some walnuts or other nuts and a light bulb came on…what about chocolate and hazelnut? Sort of like that amazing choc/hazelnut spread I refuse to buy because I’m tempted to just stick a spoon in it and eat it straight from the jar?
An occasional treat I add to my morning coffee is sugar-free flavored syrup. I had the hazelnut flavored one. Ta-da! So now you know how I ended up here. The pancakes were awesome. Light and fluffy as the original recipe promised. A touch of chocolate and a hint of hazelnut. Just about perfect. Very much appreciated by the hubby, too, by the way.
Chocolate Hazelnut Whole Wheat Pancakes
Makes 7 medium pancakes; each pancake 147 calories, 5 grams fat, 22 grams carbs, 5 grams protein (not including any add ons like butter, syrup, whipped cream…)
Ingredients:
1 cup plus 3 TBSP whole wheat flour
1 tsp baking powder
¼ tsp salt
¼ cup eggbeaters (equivalent to 1 whole egg)
1 cup 1% milk
3 TBSP sugar free hazelnut flavoring syrup (from the coffee aisle at the store)
1 TBSP canola oil
¼ cup semi-sweet chocolate mini chips
Butter flavored spray
Method:
Mix the wet ingredients together. In a separate bowl, mix the dry ingredients together and then add to the wet. Stir in the chocolate mini chips. The batter will be a bit lumpy-that’s ok.
Spray a non-stick pan with a couple of pumps of butter flavored spray. Pour ¼ cup of batter per pancake into preheated pan and let cook over medium until the surface shows a lot of bubbles.
Flip and cook another 2 minutes (check the first one and adjust cooking time based on your stove).
We enjoyed these with a light version of a butter-like spread and sugar-free syrup. Next time I’ll warm the syrup and maybe add to it a little of the hazelnut syrup for even more wonderful flavor.
We had a couple left over that I was going to put in the fridge and reheat for tomorrow’s breakfast. I left them cooling on the counter. That was the last I saw of them…pretty sure I know where they went!
