I call these Skinny Mint Chocolate Chip Pancakes my “Grinch” cakes, cause they’re mean, green and super-duper lean! Ha, these should require cheese with how cheesy I’m being. Hopefully y’all know me well enough by now to understand that I am most often, above everything else, cheesy. And a bit clumsy, but we’ll save that for another blog post.Anyway, I made these beauts about 15 days after Christmas. I guess it’s safe to say that I am missing my December Hallmark and ABC Family Christmas marathons. I could watch Jim Carey as The Grinch all day long. In fact, I still remember my mom taking me to see it in theaters. We went to Studio Movie Grill because she knows how much I love to eat. And eat I did. But now, I can eat my Skinny Mint Chocolate Chip Pancakes, or “Grinch” cakes, while watching The Grinch in January without feeling half as guilty. Yeah . . . that triple cheese pizza at Studio Movie Grill probably isn’t Weight Watchers material. What I love most about these pancakes is how fluffy they are. There’s so much to eat here, you feel completely spoiled and full by the end of breakfast. It’s like Christmas come early. Again with the cheese? Oh, and I also love all of the chocolate that they’re stuffed with. You can’t really have mint chocolate chip pancakes without it. Likewise, the hint of mint isn’t too overwhelming or underwhelming – it is just right.
Must-Haves for Skinny Mint Chocolate Chip Pancakes
Pancake Batter Dispenser I Blue and Gold Apron I Polka Dot Flatware I Copper Mixing Bowl I Cupcake Measuring Cups I Measuring Spoons I Flat Spatula I Vintage Whisk I Crepe Maker I Mini Pancake Pan I Oven Mitts I Nonstick Griddle I Waffle Stick Pan
- 1/3 cup all-purpose flour (134 calories)
- 1/2 teaspoon Truvia
- 1/2 teaspoon baking powder (1 calorie)
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup unsweetened almond milk, soured with a little less than 1 teaspoon lemon juice (7.5 calories)
- 1 tablespoon liquid egg-whites (8 calories)
- 1/2 tablespoons I Can't Believe It's Not Butter, "Lite," melted (20 calories - or substitute with preferred butter)
- 1/8 teaspoon pure vanilla extract (1.5 calories)
- 1/4 teaspoon pure mint extract
- 1/2 teaspoon green food coloring (optional)
- 132 mini bittersweet chocolate chips (70 calories, save half for topping if desired)
- Optional: powdered sugar
- Optional: semisweet chocolate chips for topping
- Optional: syrup
- In a small bowl, sour almond milk with lemon juice.
- In a medium-sized bowl, mix together all dry ingredients excluding chocolate chips.
- In a third bowl, mix together melted butter, egg white, pure vanilla extract, pure mint extract, and food coloring.
- Pour soured milk into bowl of wet ingredients and mix slightly.
- Pour wet ingredients into bowl of dry ingredients and mix only until combined, allowing for clumps.
- Sprinkle in chocolate chips, saving some for topping if desired.
- Grease a pan with a little butter or coconut oil or use a non-stick pan and crank on medium-high heat.
- Pour 1/3 of batter onto heated pan and allow to cook for approximately 1 minute.
- Flip once the middle of batter begins to bubble and allow to cook for an additional 45 seconds - 1 minute.
- Repeat twice.
- Top with desired toppings and enjoy!