You guys…I don’t even know what to say. These should have had like a zillion calories. With the name, and the deliciousness, and the whole eating dessert for breakfast thing. But really, a little dark chocolate is good for us, yes?
Okay, so I’m not about to switch out my Greek yogurt, pumpkin puree, chopped apple weirdness and turn bacon chocolate chip pancakes into my staple breakfast, but on a Sunday morning? Hell, yes.
I’m really sad you weren’t here to share in the fun. Although, I bet Steve and Jason are not in the least bit sad, because it meant more pancakes for them.
Sweet, salty, fluffy, melt in your mouth pancakes that will satisfy every single breakfast craving you’ve ever experienced. And just a little hint: whole wheat pastry flour is the secret to perfect whole grain pancakes. Do not used regular. Do not use white whole wheat. And please, do not think you need to add in bleached out white flour.
Oh, and my final instructions: Save that middle section with the most chocolate for last. It will be the best bite.
Bacon Chocolate Chip Pancakes
yield 6 servings
- 2 cups whole wheat pastry flour
- 2 tsp baking powder
- 2 tsp baking soda
- dash salt
- 2 tsp sugar free maple syrup (or honey, agave, or pure maple syrup)
- 1/2 cup egg substitute
- 2 cups unsweetened almond milk
- 1 tsp vanilla extract
- 6 slices center cut or turkey bacon, cooked, chopped and cooled
- 1/2 cup all natural dark chocolate chips
- In a large bowl, whisk together flour, baking powder, baking soda and salt. Gently mix in syrup, egg substitute, milk, and vanilla, stirring until just combined. Then fold in cooked bacon and chocolate chips. Let stand for 10 minutes.
- Preheat a large pan over medium heat, and spray with nonstick cooking spray. Pour approx 1/4 cup batter for each pancake. Cook until top forms small bubbles and bottom is golden brown. Flip and continue cooking until both sides are golden.
- Serve topped with any combination of Greek yogurt/syrup/light whipped butter