Extra Special Chocolate Chip Pancakes (or Waffles!)

With Jamie recently off on yet another deployment, and feeling in a bit of a funk after missing his call, I decided Nya and I were in need of an extra special breakfast this morning. This recipe is quick, delicious, and incredibly filling. I've found cashew, hemp, and almond milk give these the best flavor, but any plant milk will work. And if you are making your own milk, you don't need to bother straining any of those before use in this recipe.

Keep This Recipe Healthy Tips:

This recipe can quickly slide down the scale of "fairly healthy" in a hurry depending on the chocolate chips, milk, and pastry flour you use. Many chocolate chips are loaded with excess refined sugar, milk fat, chemicals, and "natural flavors". Some store bought plant milks do not come without their share of unhealthy added ingredients, such as; refined sugar, partially hydrogenated oils, and GMOs (It's easy to make your own, or look for those that do not contain added ingredients). And over 90% of US wheat crops are genetically modified, which pack many hidden toxins responsible for health problems, including cancer.

You and your family CAN enjoy special treats; you just need to know what to look for!

What you need:

1 cup Whole Wheat Pastry Flour (Make sure you use non-GMO wheat or this one ingredient will turn into many hidden toxins)

1 tsp Cinnamon

2 tsp Baking Powder

Pinch of Sea Salt

1 tsp Pure Vanilla

1 cup Plant Milk (1/4 cup nut/grain of choice and 1 cup water blended until smooth)

3/4 cup chocolate chips (I love this organic, non-GMO brand that is dairy, nut, and soy free!)

What you do:

1. Combine dry ingredients (flour, baking powder, and sea salt) in medium bowl and whisk together.

2. Add wet ingredients (vanilla and plant milk) and stir until incorporated.

3. Fold in chocolate chips.

4. For Pancakes: On a heated skillet over medium, scoop batter out into 6 even helpings. After about 2 minutes, flip. Serve warm, as is, or with desired toppings. For Waffles: Pour batter onto waffle iron. Close the waffle iron and cook per manufacturer's warning. (I kept my Belgian waffle iron set on medium and cooked about 2 - 3 minutes on each side). Makes about 4 waffles.

Toppings:

These were an extra special treat for us, so they were extremely sweet and satisfying as is. But if you'd like to take it up a notch, here are some ideas that will still keep these on the "healthy side":

• Sliced strawberries and/or bananas

• Date paste (Blend 1/2 cup dates with 1/2 cup water until smooth and thick)

• Coconut whipped cream (Whip 1 can of pure coconut milk after sitting in the fridge for a few hours - sweeten with vanilla, dates, or pure maple syrup)

• Powdered Sugar (Make your own by blending raw, organic sugar, stevia, date sugar, or coconut sugar until powder forms - the confectioner's sugar sold in stores is NOT good for you -- please avoid!)

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