Whole Wheat Chocolate Chip Buttermilk Pancakes

So yesterday I was thinking about breakfast and I thought, why not try to make whole wheat pancakes! Super healthy breakfast. I found a good looking recipe online and thought lets make this super healthy (ish)! I substituted the flour for whole wheat and then substituted the sugar for honey. How did they taste? They were okay. I feel like they would have tasted better with fruit on top or applesauce. The pancakes probably aren't my favorite, or... maybe I just have to get used to whole wheat pancakes. ha ha. These definitely feel hardy though. I had three little mini pancakes and was totally full! If you do the whole wheat this would probably feed like 6 or 8! 

Whole Wheat Chocolate Chip Buttermilk Pancakes

Source: Adapted from Joy the Baker (http://www.joythebaker.com/blog/2008/12/milk-chocolate-chip-buttermilk-pancakes/)

Serves: 6 to 8

2 eggs

2 cups whole wheat flour

2 tbsp honey

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 cups buttermilk (plus about 1/2 cup add slowly till right consistency at the end) 

4 tbsp butter (melted then cooled)

1/2 tsp vanilla extract

1/2 c chocolate chips (about)

cooking oil or butter for cooking

1. In a large bowl beat eggs. Add buttermilk, butter and vanilla and mix well. 
2. Add flour, sugar, baking powder, baking soda, and salt. Mix well until mostly smooth.
3. Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, if or when the drops start to dance its hot enough.
4. Pour 2 tbsp of batter onto the griddle. Place about 3-5 chocolate chips in each pancake. Cook on the first side until starts to look brown (I didn't get the bubbles as I normally do with pancakes-may have been the whole wheat). You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve

Note: If you don't have buttermilk. One way to make it is to put a little vinegar in the milk and let it sit for a minute. Then add it into your recipe.