PEARL CHATS: My daughter Meadow created these. Chocolate Chip Pancakes were her very favorite special breakfast as a child, but once she became an adult she realized they were very hard on her waistline. She has been happily eating these pancakes ever since, staying slender while doing so. This recipe is found in the "Breakfast & Baked Goods, Blood Sugar-Balancing Breakfasts" section of the Trim Healthy Table Cookbook, page 341.
PEARL CHATS: My daughter Meadow created these. Chocolate Chip Pancakes were her very favorite special breakfast as a child, but once she became an adult she realized they were very hard on her waistline. She has been happily eating these pancakes ever since, staying slender while doing so. This recipe is found in the "Breakfast & Baked Goods, Blood Sugar-Balancing Breakfasts" section of the Trim Healthy Table Cookbook, page 341.
| Servings |
| 1Single-Serve Recipe that Makes 3 to 4 Pancakes |
| Servings |
| 1Single-Serve Recipe that Makes 3 to 4 Pancakes |
Ingredients
- 1 large egg (s)
- 1/3 cup TH Baking Blend
- 1 tsp TH Super Sweet Blend
- 1/3 cup unsweetened almond milk (unsweetened almond or cashew milk, plus more as needed)
- 1/2 tsp aluminum-free baking powder
- 1 dash TH Natural Burst Vanilla Extract
- 2 tsp extra virgin coconut oil (melted; or butter, optional but delightful)
- 2 Tbsp on-plan chocolate chips
- coconut oil cooking spray (or butter for cooking)
- extra virgin coconut oil (or butter for serving)
- Basic Pancake Syrup recipe (Trim Healthy Table, p. 516; See Recipe Note Below)
- Handy Chocolate Syrup recipe (Trim Healthy Mama Cookbook, p. 371)
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Ingredients
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Instructions
- Mix together the egg, Baking Blend, sweetener, nut milk, baking powder, vanilla (if using), and coconut oil (if using) in a small bowl, stirring with a whisk or fork. Add a couple more tablespoons nut milk if needed to get the perfect batter consistency. Add the chocolate chips and stir again. Let sit for a few minutes while you heat the griddle.
- Turn an electric griddle to medium heat. Once hot, coat with coconut oil cooking spray or a smear of butter. Ladle on the pancake batter to make 3 or 4 pancakes. Cook on one side for about 3 minutes, then flip to brown the other side for a couple minutes.
- Top with a dollop of extra butter (or coconut oil if dairy-free) and pancake syrup or chocolate syrup.
Recipe Notes
If you are a Drive-Thru Sue, find a store-bought sugar-free syrup as close to plan as possible. An erythritol/stevia-sweetened syrup would be optimum but harder to find in stores (until we release our own brand... hopefully soon!), but you can get away with some sorbitol-sweetened syrup here and there. Avoid maltitol if you can.