It’s Throwback Thursday! Wishing a (belated) Happy Father’s Day to all the wonderful dads out there, especially my dad. I’ve inherited so many amazing qualities from him. He taught me how to be a forward-thinker, a brave individual, and an adventurous writer. Thanks, dad, for encouraging me to keep trying, keep writing, and keep inspiring others.
My dad also taught me one of the most important skills in my life, and that’s how to be a big eater! We’re always thinking about food. Maybe that’s why I wound up in a food-focused career… All kidding aside, I’m grateful to have him as a father, and this recipe is dedicated to him.
This is a nostalgic blog post. My mom used to make pancakes for my family on the weekends all the way through high school. This might actually be the first time my dad is hearing about this, because I never really told him, but I used to try to eat as many pancakes as he did. I think I caught up to him when I was eight… That probably wasn’t the best idea, to try to eat-and-compete with a grown man, but I’m competitive, and I did it anyway. Apparently children are born with the ability to know when they’re full, but it didn’t seem like I had any recollection of that human function.
I’m not going to write about science or nutrition today. I’m just going to write about how awesome my family is, and how I wish I could be serving them this dessert right now. Please enjoy these baked pancakes. I’m sure my dad will make a special dessert/breakfast request next time I visit.
Mini Dessert Chocolate Chip Pancakes
- butter for greasing
- 3/4 cup whole wheat flour
- 3/4 cup milk
- 1 scoop (2 Tbsp) chocolate protein powder
- 2 eggs, beaten
- 1 tsp vanilla extract
- 1 tsp baking powder
- 2 tsp light brown sugar
- Pinch of salt
- Chocolate chips as desired
- Preheat the oven to 425°F.
- Mix the flour, sugar, baking powder, protein powder and salt in a large bowl.
- Beat the eggs, then mix them into the batter. Do not over-mix.
- Add the milk and vanilla extract. Stir until they are just combined into the batter. Set the batter aside.
- This next step is a MUST- Heavily grease a muffin tin with butter. Place the tin in the oven for about 4 minutes, or until the pan is hot. If the pan is not hot, the pancakes will start to rise like cupcakes.
- Remove the dish from the oven, and add the batter to the hot pan. Fill each part of the muffin tin about 1/4 to 1/3 with batter. Sprinkle chocolate chips on top of the batter.
- Place the pancake in the oven for 5 to 10 minutes, or until cooked through.
- Let them cool for 10 minutes in the pan. Remove, plate, and enjoy!
This month’s Recipe Redux is celebrating cake…Well, mini dessert pancakes for me! This healthy small meal is an ode to my dad, and my childhood memories of pancake breakfasts. Plus, these mini pancakes have a little boost of extra protein. Enjoy!