[A big thanks to Aunt Chris for pointing me in the direction of “soaking” wheat along with this tasty recipe!]
The boys know that when I am going to bake whole-wheat bread the next day, it means they are most likely going to get some chocolate chip pancakes for breakfast. It’s just easier to do it this way because I only have to pull out my flour mill once in order to have enough fresh ground flour for both the loaves of bread and a batch of pancakes.
What better way is there to have a quick breakfast you don’t have to worry about mixing the next morning because it is already done? So the night before, in a large bowl, mix your 2 C. wheat flour with 2 C. buttermilk (or 2 T. vinegar and the rest milk to make the 2 C.), and 2 T. honey. Once thoroughly combined, put a lid on or cover with plastic wrap and place in a warm spot for 12-24 hours.
The next morning (or whenever you are ready to make the pancakes within the 24-hour period) mix in the rest of the ingredients. Prepare your griddle by rubbing with a little olive oil or pan spray then heat to approx. 300 degrees.
I like to use a 1/4 measuring cup to get more uniformed pancakes. Totally OCD of me, I know! 🙂
After pouring the batter on the griddle, sprinkle with the chocolate chips and let cook until golden brown before flipping to cook the other sides.
After removing from the griddle, place on a large platter and cover with a light towel to keep them hot while you cook the remaining batter.
Serve with either coconut oil or butter melted over them and maple syrup.
Since these pancakes aren’t as thick as a regular buttermilk pancake, they are easier to consume. For instance, my 6-year-old son can inhale 6 of them no trouble at all! Good thing this recipe stretches and makes approximately 28 pancakes (more or less depending on how thick or thin you make your batter). FYI – it will also work to clean out your little ones’ digestive systems! Be prepared for some major diaper blowouts after they eat this breakfast!! Just goes to prove how effective the soaking method is in breaking down the gluten inside the wheat so the body can digest it better when consumed. LOTS of great fiber!!! Sorry if that’s TMI.
Soaked Chocolate Chip Whole-Wheat Pancakes
2 C. flour
2 C. buttermilk
2 T. honey
½ tsp. salt
1 tsp. baking soda
Mini chocolate chips
Mix flour, buttermilk and honey. Cover and let set in a warm place for 12-24 hours. When ready, add the remaining ingredients and thin to desired consistency with water (or milk). Cook on hot, oiled griddle. Sprinkle chocolate chips on pancakes before flipping.