Chocolate Croissant Pancakes

  • 2 cups whole wheat flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp sugar
  • 2 Tbsp wheat germ
  • 2 scoops protein powder
  • 1/2 cup Equal Exchange Organic Bittersweet Chocolate Chips
  • 2 eggs
  • 1 cup plain yogurt (thinned with a little water or milk)
  • 2 Tbsp unsalted butter, melted

In a large bowl, mix together the dry ingredients. In separate bowl, beat eggs into yogurt and then mix in melted butter. Mix wet ingredients into dry ingredients, just until moistened.

Heat griddle over medium heat until a drop of water sizzles on it. Pour or spoon batter to make pancakes approximately 4" in diameter. Allow pancakes to cook a minute or two, until you see the first bubble. Press a few chocolate chips lightly into the wet batter. Cook for a minute or two more, until you see more bubbles rise to the top of the pancake. Flip and cook for 20-30 seconds longer. Serve immediately. Wonderful with strawberries on top.

Makes 4 servings

Contributed by Heather Dove, Trappe, MD

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