I wrote this recipe from a cookbook long time back. The original recipe used buttermilk, eggs, and all purpose flour. I tried to lower the carbs and calorie a little bit from the original recipe by substituting all purpose flour with white whole flour and used nonfat yogurt instead of buttermilk. Nonfat yogurt gives a nice white color and softness to the pancakes. They were very good and sweet with the slight bitter-sweet taste from the dark chocolate chips. I also liked the taste of white whole wheat flour here than regular whole wheat flour. I used King Arthur whole wheat flour for the first time and I feel that this has the same texture as the atta flours available in Indian stores. Can anyone clarify me on this? The dark chocolate chips contain low sugar and less fat compared to the regular chocolate chips, so this was a totally healthy and delicious weekend breakfast for us alongside with some omelets.
1. White whole wheat flour or whole wheat flour, 2 cups.
2. Nonfat yogurt, 1 cup.
3. Water, ½ cup and more according to thickness of the batter.
4. Cinnamon powder, 1 teaspoon.
5. Honey or any artificial sweetener like agave nectar, 1 tablespoon.
6. Baking soda, ½ teaspoon.
7. Chocolate chips, ½ cup. (I have used bittersweet 60% cacao chips).
Mix all the ingredients except the chocolate chips into a smooth batter. The batter should be thin enough to pour. Heat a nonstick pan or cast iron pan and apply and thin layer of oil on the pan. Take a ladle full of the pancake batter and pour it over the hot pan. It starts spreading as soon as it is poured over the hot surface. Sprinkle the chocolate chips randomly over the pancakes. The pancakes are ready to be flipped after a minute when bubbles start forming all over the surface. Flip them over and let them cook on the other side for a minute and transfer to a plate. Enjoy hot pancakes with fresh fruits or syrup.