Chocolate Chip Pancakes

For chocolate lovers craving a little chocolate for breakfast or brunch (or dessert with a dollop of ice cream on top!). Easy and tasty recipe. Enjoy! Makes about 24 pancakes.

Ingredients:

• 4 tablespoons unsalted butter or low cholesterol margarine like Smart Balance
• 1 cup whole, 2 percent fat, or 1 percent fat milk
• 1 1/4 cups flour (all-purpose or wheat)
• 1 tablespoon sugar (or sugar substitute), or Agave Nectar*
• 4 teaspoons baking powder
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt
• 2 eggs (or Egg Beaters egg substitute)
• 6 ounces semisweet chocolate chips (more or less to taste)
• Confectioners' sugar for topping
• Note: For creamier pancakes, add a heaping tablespoon of low fat sour cream or plain yogurt to the batter. 

*For a healthy alternative to sugar, I use Agave Nectar. Similar to honey but dissolves in both hot and cold liquids. Agave Nectar has a low glycemic index.

Directions:

1. Place the butter or margarine and milk in a small saucepan over low heat and cook just until warm and the butter or margarine is melted, stirring frequently. Set aside and let cool slightly.
2. In a large mixing bowl, whisk the eggs with a fork, and whisk in the milk/butter mixture. Add the flour, baking powder, salt, vanilla extract and sweetener (sugar or Agave Nectar) and mix well. (If adding sour cream or yogurt, mix in now.) Fold in the chocolate chips.
3. Ladle 3 tablespoons of batter for each pancake onto a lightly greased hot griddle or large skillet. Cook over medium heat until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side.
4. Remove from skillet and dust lightly with confectioners’ sugar. They are so good on their own you don’t even need syrup! 

• Makes a nice dessert with a dollop of vanilla ice cream on top and a drizzle of chocolate sauce!

Adapted from a recipe on the Food Network.

©2012 JerseyLil’s 2 Cents