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Chocolate Chip Cardamom Pancakes

I’m not usually one for sweet breakfasts, but I’m not going to say no when someone cooks for me. I must confess that I don’t actually make any pancakes or French toast. I’m lucky that my boyfriend likes to make that stuff because then I can just sit back and wait for breakfast to be ready. This time he surprised me with special pancakes. Normally we just have plain wheat pancakes, but when I got up today I smelled something different.

Chocolate Chip Cardamom Pancakes

This week he decided to add cardamom and chocolate chips to the batter! Let me tell you, these were probably the best pancakes I’ve had…ever. The cardamom works very well with the chocolate flavor. They both enhance the other flavor rather than fighting with it. We also added a bit of butter and maple syrup on top and it was just heavenly.

Chocolate Chip Cardamom Pancakes

These pancakes are pretty dense and I was full well after lunch. We got about 6 five inch pancakes with this batter. You can make either smaller or larger ones depending on your preference. We used coconut oil and it didn’t affect the flavor at all. I’m trying to substitute coconut oil as it has lots of health benefits. If you’re worried about everything tasting like a tropical retreat, don’t be! The batter smelled a bit of coconut, but it will go away after cooking.

Chocolate Chip Cardamom Pancakes

 

Chocolate Chip Cardamom Pancakes

  Chocolate Chip Cardamom Pancakes
 
Prep Time: 10-15 mins
Cook Time: 45 mins
Total Time: 1 hr
Makes: about 6 five inch pancakes
 
Ingredients:
1 cup of white whole wheat flour
2 teaspoons of baking powder
1 tablespoon of granulated sugar
1/4 teaspoon of salt
1 teaspoon of cardamom
1 egg
2 tablespoons of coconut oil (olive oil or vegetable oil will also work)
1 cup of milk (almond milk will also work)
1 tablespoon of vanilla (optional)
1/2 cup of chocolate chips
 
Directions:

1) Heat a pan on medium heat.

2) In a mixing bowl, combine dry ingredients. 

3) In a small bowl, mix the egg, oil, milk, and vanilla.  Once mixed, combine with dry ingredients.

4) Fold in the chocolate chips.

5) Using a 1/4 cup measuring spoon, scoop batter onto pan.  Once small bubbles begin to appear, flip.  This usually takes about a minute.  Cook on the other side for a couple of minutes until golden brown.

If you want, you can heat the oven to 200° F and place cooked pancakes on a plate in the oven to keep warm.

 

  © UPSIDE DOWN PEAR. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.   

 

 


AdmirorFrames 2.0, author/s Vasiljevski & Kekeljevic.
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