Almost a month ago we had our first snow storm of the year. You may have heard about in on the news. Ga was kinda freaking out. It really was a real life Walking Dead moment.
We were not one of the smart ones that went to the market before the storm hit. So of course the next day we were scrambling trying to figure out what to have for breakfast. Thank goodness our freezer was filled with healthy food. Nitrate free bacon. 100% Pure Maple syrup. Organic Whole Wheat flour, organic chocolate chips and organic coconut oil! Its so refreshing to have good ingredients. Makes the meal that much better.
Eggless Chocolate Chip Pancakes
1 cup whole wheat flour
1 teaspoon Organic sugar
1 teaspoon cinnamon
2 teaspoon baking powder
1 cup Organic whole milk
1 tablespoon vegetable oil ( I used coconut oil!)
1 tablespoon water
1 teaspoon vanilla extract
2 tablespoon butter
Combine dry ingredients and mix slightly. Add milk, oil, water, and vanilla.
Whisk together until just combined. Be careful not to over mix – it should
still be slightly lumpy. Set aside to rest for a few minutes.
Heat a large skillet over medium-high heat until hot. While pan is heating,
add butter. As soon as the butter is melted, add melted butter to pancake
Return pan to stove and stir butter into batter.
When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter
into the skillet for each pancake.
Cook until bubbles form on the surface. Carefully flip pancakes with
turner/spatula and cook until golden brown.
I found this Fluffy Eggless Pancake recipe here. I made several changes. That is what I love about baking.