Hgs Oatrageous Chocolate Chip Pancakes Ww Points 4 Recipes

CHOCOLATE CHIP PANCAKES

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, oil and vanilla. Stir into dry ingredients just until moistened; stir in chocolate chips. , Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with extra chocolate chips, maple syrup, and butter.

CHOCOLATE CHIP PANCAKES

Steps:

• Combine milk and vinegar in a bowl and set aside for 5 minutes to "sour" the milk. You are essentially making your own buttermilk with this step.
• Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
• Whisk egg, butter, and vanilla extract into "soured" milk until well combined. Pour flour mixture into the wet ingredients and whisk until just combined. Fold in chocolate chips. Batter will be thick. Allow batter to rest for 5 minutes.
• Heat a large skillet over medium-low heat, and coat with cooking spray.
• Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface, 2 to 4 minutes. Flip pancake with a spatula, and cook until browned on the other side, 2 to 3 more minutes. Repeat with remaining batter. Serve immediately.

HG'S OATRAGEOUS CHOCOLATE CHIP PANCAKES - WW POINTS = 4

Steps:

• In a small bowl, place all ingredients EXCEPT for the chocolate chips, butter spray, Reddi-wip and optional syrup. Add 2 tablespoons of water, and stir until thoroughly mixed. Then, fold in the chocolate chips.
• Bring a pan sprayed with nonstick spray to medium heat. Evenly pour half of the batter into the center of the pan to form 1 pancake. Once the pancake begins to look solid (after about 1 1/2 minutes), gently flip. Cook for an additional 1 to 1 1/2 minutes, or until both sides are lightly browned and the inside is cooked through.
• Plate and spray evenly with 2 spritzes of the butter spray. Repeat with the rest of the batter and butter spray to make your second pancake. If you like, drizzle with a little sugar-free syrup. Then, top with the Reddi-wip and enjoy!

HG'S SO-GOOD CHOCOLATE CHIP SOFTIES! - WW POINTS = 1

Steps:

• Preheat oven to 375 degrees.
• In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, Splenda, brown sugar, baking soda, and salt). Mix well.
• In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, egg substitute, and vanilla extract). Add this mixture to the dry ingredients, and stir until completely blended. Then, fold in the chocolate chips.
• Spray a large baking pan with nonstick spray, and spoon batter into 8 evenly spaced circles. Place pan in the oven for about 10 minutes (until cookies appear done and feel firm). Remove pan from the oven and allow cookies to cool slightly. For best results, enjoy while the cookies are still warm and the chips are still melty!

CHOCOLATE CHIP PANCAKES

Steps:

• Sieve the flour, baking powder and ¼ tsp salt into a large mixing bowl. Add the caster sugar and stir until well combined.
• Whisk the eggs and milk together in a jug. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Use a whisk to combine everything and create a smooth batter. Fold through most of the chocolate chips.
• Heat a small knob of butter in a large non-stick frying pan over a medium heat, swirling it round to coat the pan. Add 2-3 tbsp of the batter to the pan and cook for 1-2 mins, or until bubbles begin to rise to the surface. Flip the pancake over and cook for 2 mins on the other side for the same amount of time, or until golden brown and puffed up. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
• Stack the pancakes on plates and top with any leftover chocolate chips and a dollop of whipped cream or ice cream, if you like.