They all said an extra prayer for a snow day last night after they brushed their teeth and snuggled under the covers.
The meteorologist predicted a little delay. Maybe 2 inches but the temperature was supposed to rise high enough to melt all that fluffy white stuff early in the morning.
We woke up to 4 inches already accumulated, and big white snow flakes falling with no intention of stopping any time soon. School was canceled, and 5 happy kids who’s prayers were answered in the middle of March for a Snow Day skipped down the stairs to the kitchen to plan their day.
The agenda for the day was quickly pulled together. Video Games, Snow ball fight, Blanket Forts, Pillow Fights, Monopoly and Nerf gun wars. But first, what’s for breakfast? This was a special day…Fluffy Chocolate Chip Pancakes it is!
As I began to plan dinner tonight 9 inches of snow had fallen and finally, the storm had come to an end. Lesson learned!
Never underestimate the power of five kids who want a day off.
Yeilds: 18-20 small pancakes
- 2 1/2 cup whole wheat flour
- 2 tablespoon baking powder
- 6 tablespoons coconut sugar or stevia
- Pinch of salt
- 2 cup almond milk (see notes)
- 2 tablespoon vegetable oil
- 2 teaspoon apple cider vinegar
- 1/2 tsp vanilla
- 2 prepared flax eggs (2 tablespoons ground flax seed with 6 tablespoons of warm water, set aside for 3-5 minutes)
- 1/2 cup vegan chocolate chips
- Cooking spray
In a large mixing bowl sift together all dry ingredients except chocolate chips. In a separate bowl whisk together all wet ingredients. Add wet ingredients to dry and stir throughly. Stir in Chocolate chips.
Heat griddle pan or large nonstick skillet over medium high heat. Spray with cooking spray. Turn heat down to low and pour mixture into desired size pancakes. Once you see bubbles start to from, flip and cook on other side for about 2 minutes. Top with sliced fruit and natural maple syrup