I love concocting simple recipes that are healthy and also absurdly tasty. Case in point: my chocolate chip pancakes. SO GOOD. Here's the recipe for a single serving:
- 1/3 c buckwheat pancake mix (like Hodgson Mill brand)
- 1/4 c low-fat milk
- 1 egg
- 1/2 Tbsp. olive oil
- 20 or so dark chocolate chips (like Ghirardelli bittersweet 60% cacao)
- cinnamon to taste
- few pecans, chopped
- whipped cream
- syrup (sugar-free or your choice)
1. Spray skillet with cooking spray and set to medium heat. Mix first four ingredients, let sit a few minutes. If it's too thick, add a touch more milk.
2. When skillet is hot, place a few large spoonfuls of mixture onto skillet. Drop a couple of chocolate chips into each pancake. You know the rest... flip, etc. Repeat when those are done. This should make about 6 smallish pancakes total.
3. When all are done and on a plate, top each with another chocolate chip; sprinkle with chopped pecans; add a few dollops of whipped cream; sprinkle with cinnamon.
4. Add syrup if you desire. I use Mrs. Butterworth's sugar-free syrup because it's thick and not watery like other sugar-free syrups. (I know, I know, fake sugars aren't good for us, but in this case I'm choosing my battles wisely: I minimize fake sugars elsewhere but choose sugar-free syrup here to avoid post-real-syrup coma.)
5. I like to have a couple pieces of turkey bacon (Applegate Naturals is the BEST - I always joke that God had to have handmade it himself) with my pancakes to make it perfectly satisfying; keeps me happy and well-fueled for hours.
6. Devour!
