I had originally planned to write about my banana peach ice cream tonight, but then David had a genius request for breakfast this morning and I got sidetracked. So we’ll save the ice cream post for tomorrow!
You may have noticed that Irving travels a lot. He has a busy job that keeps him on the road and leaves David and I to do our thing. And for some reason, even though Irving is not usually part of our weekday daytime routine no matter where he is, the days that he’s gone seem different. David has a radar for when Irving is away and climbs in bed with me as soon as he leaves. While many of my friends are posting their back to school pictures and talking about busy mornings, David and I are still running on our summer schedule, sleeping in and having lazy mornings as often as we can. I love it!
^^^ I miss my husband dearly when he’s gone, but waking up to this sweet face isn’t so bad. Of course, I’m usually awakened by an elbow to the face, but I get over it pretty quickly.
This morning was one of those. After waking up at 8:30 (super late for toddler standards—although the 20 something me would still cringe at that hour!), David announced that he would like pancakes for breakfast. Chocolate Chip pancakes to be exact. I turned to my favorite easy pancake recipe from Chloe’s Kitchen. Her pancakes called for blueberries, and despite the fact that those are David’s favorite, he insisted that he would like chocolate chips in his. Smart boy. And while they sound so indulgent, we use whole wheat flour, and the added coconut gives them a good boost of fiber!
David and I thoroughly enjoyed these pancakes at 10:15 this morning. I know. It was awesome! Hope you have a chance to make some this weekend!
Chocolate Chip Pancakes, adapted from Chloe’s Kitchen, makes nine 4” pancakes
1 c whole wheat flour
1 T baking powder
½ t salt
generous dash of cinnamon
1 c water (or split half and half with non dairy milk)
3 T maple syrup
½ t almond extract
½ t vanilla extract
½ c mini chocolate chips (I like Enjoy Life)
¼ shredded coconut
coconut oil for greasing the pan
In a medium bowl, mix together dry ingredients: flour, baking powder, salt, and cinnamon. In a separate bowl mix together water, maple syrup, and extracts. Add liquid to dry ingredients and mix until just combined. Don’t over mix, the batter will have some lumps. Add in chocolate chips and coconut and give it one more stir.
Pour a little bit of oil into a non-stick pan (maybe 1 tsp.) over medium high heat. Of course, if you put a little more in you might get crispier edges, and a little less will give you slightly less crispy edges. Pour ¼ c batter for each pancake (I can fit about 3 pancakes in my skillet at a time). When small bubbles form on the top of each pancake, flip. Let it cook until the underside is also lightly browned (I usually put a little more oil in for crispy undersides!). Remove from pan and place on plate. Repeat with remaining batter. You can keep pancakes on a plate in a warm oven to keep them warm until serving. Serve with berries, syrup, powdered sugar, coconut butter, or even applesauce—all are delicious toppings!
If you don’t eat all of them (it could happen, although not likely), you can toast them in a toaster the next day! Enjoy!
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