Chocolate Chip Pancakes

So, I confess I made chocolate chip pancakes for dinner one night ~ hee hee!

This particular photo I believe was on a Saturday morning ~ another batch!

These pancakes have been a big hit at our house!

{For me? Well, I still prefer my chocolate elsewhere and not in pancakes !!

Awe... boring, Mom!!}

Anyway... I think the only thing I added to this written recipe
 that I haven't been doing recently is vanilla extract.

{hello! what is baking without vanilla?}

As for the word 'healthy' being part of the recipe, I'll let you decide :)

Maybe if you use dark chocolate?

Anyway... the base of the recipe is pretty darn healthy
if you ask me so ...
what's a little chocolate thrown in, eh?

You can either mix the chocolate chips into the entire pancake batter

 or
just add them to one side of the pancake while the other side is cooking.

{My oldest daughter took a cooking class this past summer 

and made chocolate chip pancakes and did it the latter way.}

 I think it works better.

Plus ... you can make a smile appear on the pancake and

your cute kiddos (and your hubby's) face :)

~ Enjoy! ~

Chocolate Chip Pancakes

1/2 cup whole wheat flour

1/2 cup oat flour

1 T ground flaxseed

1 tsp baking soda

1 tsp baking powder

1/8 tsp salt ( I use Himalayan Pink Salt)

2 T vanilla yogurt

1 egg

1 T honey

1 tsp vanilla

2/3 cup milk ( I use skim)

1/4 - 1/2 cup milk or dark chocolate chips 

olive oil and/or butter ( I use Smart Balance)

Mix all the ingredients together in a med/lg mixing bowl with wooden spoon.

Heat skillet with about 2 T olive oil or perhaps 1 T olive oil and 1 T butter on medium low and drop pancake batter to desired size in skillet.

Add chocolate chips. 

Flip pancake to the other side to cook when edges of pancake are rounded and spatula fits easily underneath.

Lower temp of stovetop about a degree. 

Cook on the other side. 

Repeat! (last time to turn down heat on stove )

***Please use recipe for personal use only. Thanks! ***

Linking To: Sewing Barefoot & Lil Luna & The 36th Avenue & Blissful Bucket List
& Craftberry Bush & One Creative Weekend & Tatertots and Jello

Soups On!

Tonights dinner: Creamy Chicken Noodle Soup! 

I've been sick and needed some of this to help get me through :)

I asked my Sis-in-Law quite awhile back for her delicious chicken noodle soup recipe. This is the recipe she has posted on her foodie blog. I'd have to check my printed copy and see if it's the same she e-mailed me originally :)
My guess is there no 'wrong way', really, to make good ol' chicken noodle soup.

So, here is my take on it based off of her recipe. Maybe I will be able to 'taste' this yummy soup a little better when my cold subsides even more.

(If there is any left by then :)

Linking to the fabulous Tatertots and Jello & Craftberry Bush & Craft-O-Manic & Carole's Chatter 



The delicious scoop:

Creamy Chicken Noodle Soup

1/3 cup butter + 1 Tbl

1/8 cup olive oil

1 cup chopped carrots or whole mini carrots

1 cup chopped celery

1 Tbl onion powder

1 Tbl garlic powder

1 12 oz. box Pacific organic cream of chicken 

1 32 oz. box organic chicken broth (reserve 1 cup of broth)

3 Tbl cornstarch

1 tsp fresh minced parsley (or) 1 tsp dried parsley

3/4 cup 1/2 and 1/2

1/2 lb of egg noodles (whole wheat or blend)

chicken breast from a rotisserie chicken, chopped

In a small stock pot cook noodles according to package directions.

To large stock pot add butter & olive oil ; heat on medium to melt. Add carrots, celery, onion powder & garlic powder. Stir to coat. Cover & reduce heat to low (#3) and cook for about 10 minutes. Stirring occasionally.

Reserve 1 cup of chicken broth in separate bowl and whisk in 3 Tbl of cornstarch. Add rest of chicken stock to large stock pot of vegetables as well as box of cream of chicken soup. Bring to a boil. When just to a boil stir again the cornstarch/stock mixture and add to vegetables and stock. Stir and remove from heat. Stir in 1/2 and 1/2.

Drain noodles and add 1 Tbl of butter to noodles. Stir.  

Add noodles, chopped chicken and parsley to rest of the soup. Stir and place back on low/simmer heat. 

Cover and Simmer for 30 minutes. Makes approx.  2 3/4 quarts. Enjoy :)

Please use this recipe for personal use only. thanks!