Monday, October 17, 2011

Whole Grain Chocolate Chocolate Chip Pancakes

We don't eat a lot of cereal for breakfast in our home because it's just not filling enough after not eating for 10-12 hours. Also, we get tired of our limited corn-free cereal selection. So we do a lot of granola, waffles, oatmeal, and at least once a week we whip up some pancakes, as they are great finger foods for the kids.  This particular recipe was formulated with Abiline in mind, as the whole grains produce a more crumbly texture, which makes the pancakes easier to chew than when made with all flour, since that often gives them a more chewy, gummy texture. Also, Abbie loves chocolate. (She also loves vegetables, so I rationalize that the two balance each other out.) Unlike some chocolate chocolate chip pancake recipes I have seen, these don't have loads of sugar, so they are a bit indulgent perhaps, but not too desserty for a good breakfast. I like to top them with sunflower seed butter and banana slices, and I recently discovered that they are extra-delicious with homemade chocolate sunflower seed butter on top.

1 c. cooked short-grain brown rice or quinoa
1 c. steel-cut oats, soaked overnight and squeezed dry
1 cup cooked beans 
1 1/2 c. non-dairy milk (I used homemade oat milk.)
2 Tbsp. sunflower seed butter
1 Tbsp. canola oil
1 tsp. vanilla extract
2 Tbsp. agave nectar or maple syrup

2/3 c. whole wheat pastry flour
1/3 c. cocoa powder
1/2 Tbsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4-1/3 c. chocolate chips, roughly chopped (or mini chocolate chips, if you have them)

1. In a blender mix the brown rice or quinoa, steel-cut oats, non-dairy milk, sunflower seed butter, canola oil, vanilla, and agave nectar. Don't liquify it completely; there should still be some texture from the grains.

2. Preheat and grease a frying pan or pancake griddle. In a medium mixing bowl, combine the whole wheat pastry flour, cocoa powder, baking powder, baking soda, and salt. When well-combined, stir in the chocolate chips. Then make a well in the center and pour in the liquid from the blender. Stir just until all the dry ingredients are moistened and then pour on the griddle. I made mini-pancakes for the kids by pouring just 2 Tbsp. batter on the griddle for each pancake, but make them as big as you like. Flip when the edges begin to bubble after 3 or 4 mins., then cook the other side for about 2 mins. more.

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