Brunch! Everyone’s favourite weekend event. And we’re no different. We live for brunch at Kalila. And what gets us super excited? Chocolate chip pancakes.
Completely not part of any healthy brunch plan but there are many ways to switch and swap ingredients to achieve the level of healthiness you’re going for. For example, you can swap the regular flour for your favourite variety of flour (kumut, quinoa, wholewheat, etc). To make it vegan friendly, you can replace the egg and butter with egg substitute such as flax seed and vegan butter. You can technically even switch the chocolate chips with something much healthier like blueberries.
The pancake recipe we use is a basic recipe our family has been using for years. The key to making a great pancake is a hot pan, patience and making sure your pan is properly greased. Add your chocolate chips into the batter once you’ve put the pancake in the pan. That way you can control the amount of chocolate per each pancake. Happy Brunching!
Pancakes (yeilds 14, 4-inch pancakes)
1&2/3 cups sifted flour
3 teaspoons of baking powder
1/2 teaspoon of salt
2 tablespoon of sugar
1&1/2 cups of milk
3 tablespoons of melted butter
Heat your griddle or pan on low to preheat. Sift all the dry ingredients into a bowl. In a separate bowl, beat your egg until foamy, add milk and the melted butter. Make a well in the centre of the dry ingredients and pour your egg mixture inside. Mix everything all together with either a wooden spoon or an egg beater until just smooth.
Using a big spoon, drop the batter onto the hot pan (you’ll want the pancake to be about 4 inches in diameter). Drop a few (or many!) chocolate chips into the pancake. Cook on one side and then flip over to cook the other side. Serve immediately with your favourite topping.