So I have this thing that I do whenever my husband leaves… Whether it’s a quick trip to NTC, a TDY for some special school, or a full on deployment, when I get home after dropping him off I make a big batch of chocolate chip pancakes. I have no idea what prompted this tradition, but for the last couple of years without fail, I have made chocolate chip pancakes every time he’s gone somewhere. And he’s been gone A LOT. Every time that is, until this last time.
This last time he left (you know, on that 9 month deployment I talked about here) I had no pan to cook pancakes in, all my flour type products were packed away, and there was no chocolate in the house. Crazy, I know. So when I returned to my empty home that evening a couple weeks ago after dropping my husband off at the company, there was nothing with which to make my ceremonial chocolate chip pancakes. As if I wasn’t sad enough already, right!?!? I definitely should have planned ahead for that one!
Fortunately, I don’t NEED food anymore to help me work through my emotions (thank you therapy!), so I was able to redirect my attention towards finishing packing up the house and getting ready for my cross country drive to California. But that doesn’t mean I completely got over my desire for some pancakes. So earlier this week, after settling in a little here in Huntington Beach, I decided it was time to make some chocolate chip pancakes.
Previously when I had made my chocolate chip pancakes, I had used a different recipe pretty much every time. All were good and totally hit the spot, but no recipe was “the one.” You know, the one that makes you never want to try another pancake recipe again because that one was soooo good. The one that tastes just like the pancakes your grandpa used to make you the morning after sleeping on their deck under the wide open summer sky with your cousins. The one that spreads into the perfect shape and texture and gets that nice golden brown color in the skillet.
Well this one, my friends, is “the one.” Or at least it’s my one. They’re easy to make (I mean, what’s easier than just throwing everything in the blender?), they have that perfect pancake-y texture, and they taste amazing! These bad boys even got the approval of my Krusteaz loving mother. I think I full on converted her. Winning! Now, I don’t want you guys to mistake these pancakes for some super healthy, eat every day kind of thing. Pancakes, even grain free nut free paleo ones, are still a treat. But everyone deserves a treat every once in a while. Especially when you’re husband deploys. Or when it’s Valentine’s Day. Or whenever you determine it’s time for a little indulgence that won’t screw up your digestive system or cause an autoimmune flare (that’s what conventional pancakes do to me in case you were wondering).
- Heat skillet to medium low to medium heat (depending on your burner... mine was on level 4) and grease with a pat of butter or coconut oil.
- Add all dry ingredients to blender and blend briefly to combine.
- Add remaining ingredients besides chocolate chips and blend until smooth.
- Pour batter onto greased skillet in desired size (I used about ¼ cup of batter per pancake) and toss on chocolate chips so that they press into the pancake. Cook until batter starts to bubble. Flip and cook on other side until slightly browned.
- Repeat until batter is gone, greasing skillet as needed.
Do you have any treats, food or otherwise, that you indulge in when your spouse leaves?
In vibrant health,