Chocolate Chip Pancakes Recipe
Chocolate lovers in Laura Rader's household rush to breakfast when these fluffy pancakes are on the menu. "I use chocolate milk and miniature chocolate chips in the batter," writes Laura from Fergus Falls, Minnesota. "Topped with butter and fruit, they're our daughter's all-time favorite."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 1 egg
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1/4 cup miniature semisweet chocolate chips
- 1 cup chocolate milk
- sliced strawberries and bananas
- Carbohydrate 134.633559232772 g
- Cholesterol 29.0266666600391 mg
- Fat 53.1637683441309 g
- Fiber 7.14970850019678 g
- Protein 18.6299591700526 g
- Saturated Fat 26.9966609412388 g
- Serving Size 1 1 -3 serving (300g)
- Sodium 2715.26817104521 mg
- Sugar 127.483850732576 g
- Trans Fat 3.63022185471224 g
- Calories 1081 calories
Directions In a bowl, combine flour, sugar, baking powder and salt. In another bowl, beat the egg, milk, oil, vanilla and chocolate chips. Add to dry ingredients and mix well. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle (stir the batter before pouring each batch). Turn when bubbles form on top of pancakes. Cook until the second side is brown. Top with strawberries and bananas. Yield: about 8 pancakes. Originally published as Chocolate Chip Pancakes in Quick Cooking July/August 1998, p12 Nutritional Facts 1 serving (4 each) equals 413 calories, 18 g fat (6 g saturated fat), 81 mg cholesterol, 537 mg sodium, 54 g carbohydrate, 3 g fiber, 10 g protein. Print Add to Recipe Box Email a Friend
