Scrambled eggs. Avocado toast. Yogurt with too much granola. Breakfast around here is simple, and (recent french toast adventures aside) usually not terribly bready. I have nothing but love for carbs, but a plate of them first thing in the morning tends to leave me exhausted.
So when I make pancakes, a rarity, they require chocolate chips. And fruit. I want them to cover all pancake-related-territory.
Enter dark chocolate, pluot, rosemary pancakes, the newly inducted queen of pancakes. This whole wheat buttermilk pancake dough would be delicious with any preferred add-ins, but you should really try rosemary and chocolate. I don’t know why it works, but it does, and now I want to put it in everything.
Whole Wheat Buttermilk Pancakes, with Rosemary, Pluot, and Chocolate*
1 cup whole wheat flour
1 cup low fat buttermilk
1/4 cup whole milk
1 tablespoon brown sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1.5 tablespoons melted butter
1 chopped pluot
1 tablespoon fresh minced rosemary
1/2 cup dark chocolate chips
Combine dry ingredients in a large bowl. Combine wet ingredients in a separate bowl. Beat together wet and dry mixtures. Add rosemary, pluot, and chocolate. Stir until dough comes together—-don’t over stir. Use about 1/3 cup dough for each pancake. Cook on a buttered** griddle over medium heat—-make sure griddle is thoroughly heated before you add dough. Pancakes take about two minutes per side.
**I sometimes swap out butter with coconut oil—-adds a light coconut flavor depending on how much you use.