Can you believe it’s the last day of February? This winter has really flown by. Before spring is upon us, I’m going to hope that you have one more cold day in your future to enjoy a plate of these thick, golden pancakes. Once you get a bite of warm pancake, soft with melted chocolate and butter, then we can move on to spring!
Remember when I told you I had lost a taste for anything sweet this pregnancy? My sweet tooth started returning around 25 weeks and now that I’m 32 weeks, I’m trying to fight off the sugar cravings! Recently, I’ve had a craving for chocolate chip anything. I have craved chocolate chip cookie dough, chocolate chip cookies and chocolate chip pancakes. Pretty surprising since the lack of variety in my diet the first trimester was startling. I try not to think about how I went days (weeks) without a single vegetable or adequate amount of protein, but that’s where the hormones led me. I’ve squeezed in a few vegetables since then, but now… this baby just wants chocolate chips.
Since pregnancy cravings can literally mean “the only thing I can eat right now”, I try hard to make foods as healthy as possible! My chocolate chip cookie dough craving was alleviated with these healthy bites and I was certain chocolate chip pancakes could be healthy as well. To make these chocolate chip pancakes completely nutritious, I used whole grain spelt flour, threw in some oats, a drizzle of maple syrup and used good dark chocolate chips. These pancakes are also dairy-free and oil-free. What a beautiful sight they are! They cook up thick and fluffy with a delicious hint of oats and melted chocolate in each bite. I hope you’ll have a craving for these very soon. Enjoy!
Chocolate Chip Oatmeal Pancakes
2 Large Organic Eggs
3/4 cup Almond Milk + 1/2 teaspoon Apple Cider Vinegar
2 Tablespoons Pure Maple Syrup (or Honey or Agave)
1/2 teaspoon Sea Salt
1 teaspoon Vanilla Extract
2 teaspoons Baking Powder
1 1/3 cups Whole Spelt Flour
1/3 cup Old-Fashioned Oats
1/3 cup Naturally Sweet Dark Chocolate Chips (I like Enjoy Life)
Combine the almond milk and apple cider vinegar and allow to sit for 5 minutes. In a mixing bowl, mix together the eggs, almond milk, sweetener, salt and vanilla extract. Add in the baking powder. Add the flour, oats and chocolate chips together and mix until just combined. Be careful not to over mix so the pancakes stay soft and fluffy!
Cook pancakes on a non-stick griddle on medium high heat. Use a large ice scoop or a 1/4 measuring cup to scoop batter into the griddle. Cook about 2-3 minutes until edges become golden and then flip. Enjoy pancakes hot or cold with your favorite toppings.
Yields 8-10 medium sized pancakes