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You are here: Home / Breakfast / Classic Chocolate Chip Pancake Stacks

Classic Chocolate Chip Pancake Stacks

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Because everyone needs a go-to chocolate chip pancake recipe amiright?

Let’s take a step back from the awesome, creative, unthinkable pancake recipes that seem to be constantly popping up on pinterest and get back to the basics. You know those mornings you just want a solid, easy to make, no fuss, quick batch of chocolate chip pancakes…yes, yes you do because we all get that feeling at least once a week. Or if you’re like me, at least five times a week.

In my opinion, pancakes just make the world go round. Whether it’s a busy Tuesday or a lazy Sunday, they make your day a little more comforting. When pancakes are consumed, they are done so at peace. Each bite is savored, dunked in syrup and the morning slows down for a bit.

Let’s get down to business so you can enjoy this peaceful morning we speak of. This recipe is so simple you’re eventually going to be able to make it without even glancing at the ingredients or directions. It will become second nature to you the next time a pancake craving strikes and you don’t feel like squandering around for a zillion ingredients and you certainly do not feel like succumbing to store bought mix.

The Recipe Redux challenged us to making a recipe involving stacks of patty’s in honor of the St. Patty’s Day month. How cute is that? Of course my mind instantly thought of pancakes. How original, I know. I could have gone all ballistic with some off-the-wall combination of flavors but instead I present you a classic chocolate chip recipe. Gone healthy.

This recipe calls for BASIC SIMPLE HEALTHY ingredients that anyone is bound to have in their fridge. The main ingredients are:

1) Rolled Oats

2) Vanilla Greek Yogurt

3) Ripe Banana

4) Egg Whites

5) Milk

6) Chocolate Chips, to fold in (Duh)

Blend the ingredients (minus the chocolate chips) plus some cinnamon and baking powder and wa-la. Pancake mix = check. Healthy breakfast = check. Chocolate = check. Best morning ever = priceless.

Those commercials go something like that. In any case, as healthy as this recipe may sound, the result is a super moist and sweet pancake. The chocolate chips get all melty in the batter while heated on the skillet and then you remember why life is too short to be unhappy. Because melted chocolate = happiness.

Using vanilla greek yogurt and a very ripe banana is what helps make these pancakes naturally sweet while providing a great moist + fluffy texture. They aren’t over the top fluffy to a point where they are dry, AT ALL. Some “healthy” pancake recipes result in tasteless, dryness but you will not find that with these pancakes.

The rolled oats get blended into a flour while you blend up all the ingredients providing you with some healthy fiber filled carbs. Oats are good for you, this is no mystery but now you can spice it up and eat them in a fluffy, moist pancake form, without the guilt of over indulgence!

Top these with some bananas or strawberries, slather with maple syrup and you got yourself the best “basic” chocolate chip pancake recipe around. Drizzle melted peanut butter or cookie butter on top too for the ultimate treat. These pancakes are filled with simple, REAL ingredients they can be enjoyed every morning for a balanced breakfast with the family! Stack em high and enjoy 

:)
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Classic Chocolate Chip Pancake Stacks

Classic Chocolate Chip Pancake Stacks


  • Author: Lee harsh
  • Yield: 2 servings 1x
Print Recipe
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Ingredients

Scale
  • 1 cup rolled oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 cup vanilla greek yogurt (Chobani)
  • 1 egg (or two egg whites)
  • 1 overripe banana, mashed
  • 1/2 cup milk*
  • Chocolate Chips

Instructions

  1. Place all ingredients, except chocolate chips, into a food processor or high powered blender. Once smooth and a batter texture forms, fold in chocolate chips.
  2. Make sure your skillet is preheated before dropping pancake mix onto griddle. Heat skillet on medium heat and drop batter onto skillet into circular pancake rounds.
  3. The size you would like to make these is up to you. I made about 6 medium sized pancakes but I also enjoy making smaller pancakes because then you have a surplus of patties and breakfast lasts longer 🙂
  4. Once bubbles start to form after about 2-3 minutes, thats when you know it’s time to flip pancakes. Cook for an additional 2 minutes on this side and repeat until batter is used up. Serve onto two plates and top with bananas, strawberries, extra chocolate, maple syrup or peanut butter. The options are endless!

Notes

  1. *I used fat free milk, but almond milk, 2% milk, etc will work fine as well.

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