Kids are so incredibly unique, even brothers. I’m always so surprised by how different their opinions can be about simple things like favorite flavors. Archie is obsessed with all things strawberry, Morrison loves more subtle flavors like vanilla, and Jaxon is always trying to fit more chocolate into his day.
Recently Jaxon asked to be the head chef of our little pancake factory and chose to make chocolate pancakes with chocolate chips and rainbow sprinkles for breakfast.
Do not come for me.
Although there is a lot of chocolate in these pancakes, they aren’t nearly as unhealthy as any processed cereals, or sausage and egg plates. Take a gander at the ingredients if you don’t believe me and remember, I’m just trying to allow proper creativity in my kitchen and a love for cooking.
3 cups wheat flour
1/4 cup rolled oats
2 tablespoons baking powder
1 teaspoon salt
1/3 cup white sugar
1 teaspoon vanilla
1/4 cup mini chocolate chips*
2 tablespoons rainbow sprinkles
1/3 cup melted plant-butter
3 1/2 cups Silk chocolate milk
2 flax eggs
*We used Enjoy Life mini chocolate chips.
- Mix together all of your dry ingredients with a whisk so that they’re all light and fluffy. (Sprinkles count as dry ingredients here).
- Melt butter in microwave.
- Get your pan on the stove and set it to medium heat.
- Combine all wet and dry ingredients thoroughly.
- Scoop, pour, flip & serve.
Greasing your pan.
We don’t melt butter on the pan or use a conventional cooking spray instead, we let the pan heat up a tiny bit and then pour about a tablespoon of olive oil on the pan and spread it around with a clean kitchen towel. The tiny bit of oil residue left on the pan keeps your pancakes from sticking without making your pancakes greasy or soaking in extra and unnecessary calories.
As always, thank you for reading and following along with us here.♥