Chocolate Chip Pancakes with Choffy Syrup
2 cups unbleached all purpose flourCooking with Ruthie logo
4 teaspoons baking powder
1 teaspoons sea salt
1/4 cup coconut sugar
1 1/2 cups strong brewed IC Dark Chocolate, cooled
1 cup fat free vanilla greek yogurt
2 eggs
1/3 cup mini chocolate chips
Choffy Syrup:
10 oz strong brewed IC Dark Choffy
1/2 cup pure maple syrup
1/2 teaspoon sea salt
1/2 teaspoon vanilla
In a large mixing bowl combine flour, baking powder, sea salt, coconut sugar; mix to combine.
In additional small mixing bowl combine cooled IC Dark Choffy, greek yogurt, eggs; whisk to combine.
Make a well in center of dry mixture, add wet; mix until just incorporated- do not over mix.
(small lumps are expected)
Add mini chocolate chips and gently fold into batter.
Coat griddle with cooking spray, place griddle over medium heat, once pan is hot add 1/3 C batter per pancake, when small bubbles appear flip to cook other side.
Remove from heat and repeat for additional pancakes.
Choffy Syrup:
In a small sauce pan combine all ingredients, place over medium low heat, and bring to a simmer.
Simmer 3-4 minutes to slightly reduce.
Serve with Chocolate Chip Pancakes.
Enjoy!