Water Pancakes with Chocolate Chips, delightful pancakes that will please both adults and children, perfect for breakfast or a healthy yet indulgent snack! These easy and delicious pancakes are prepared in no time, and it only takes a few minutes to cook them. Light because they are made with water and without butter, they are too good! The chocolate chips added to the batter complete this delicious dessert! But now, enough chatter, head to the kitchen and try the recipe! At the end of the article, you will also find all the information to keep them soft and instructions to make them low glycemic index.
And if you love pancakes of all kinds, then also try:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 7 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Water Pancakes with Chocolate Chips
- 2 eggs (extra-large size)
- 1 cup g water
- 1.75 cups g all-purpose flour
- 0.5 cup g dark chocolate chips
- 5 tbsp g sugar
- 1.5 tbsp g extra virgin olive oil
- 1 pinch fine salt
- 2 teaspoons baking powder
- as needed powdered sugar
- as needed dark chocolate chips
Useful Tools for the Recipe
- Food scale
- 2 Bowls
- 2 Spoons
- Sieve
- Teaspoon
- Kitchen spatula
- Pan
- 1 Plate
- Plastic wrap
- Ladle
Preparation of Water Pancakes with Chocolate Chips
In a bowl, put the eggs, sugar, and pinch of salt. Beat with a spoon until you get a homogeneous and frothy mixture.
Now add the oil and water, and beat quickly until all ingredients are combined.
In a clean bowl, sift the flour and baking powder, then add the powders to the liquid mixture and mix quickly with a spoon until smooth and lump-free.
Add the chocolate chips to the pancake batter and mix quickly. Cover the bowl with plastic wrap and let it rest out of the fridge for 15 minutes.
Meanwhile, while the batter rests, prepare the non-stick pan by putting it on low heat (it will heat up in the meantime), and keep a serving plate and kitchen spatula nearby.
After the resting time (15 minutes), turn the heat to medium, retrieve the batter, and give it a quick stir.
Cook the water pancakes by pouring one not-full ladle of batter into the center of the pan, flipping the pancake when the classic bubbles form on the surface, and cook for another 2 minutes (approximately 2 minutes per side). Continue this way until the batter is finished, stacking the cooked pancakes on a plate!
Before serving the pancakes, decorate with more dark chocolate chips and powdered sugar as much as you like, and enjoy your meal!
WATER PANCAKES WITH CHOCOLATE CHIPS
Storage and Variations
To keep these pancakes fresh for a few days, store them in a well-closed freezer bag!
To make these pancakes in a LOW GLYCEMIC INDEX version, you should use: 6 g of stevia instead of sugar – use low glycemic index flour instead of regular all-purpose flour and you can replace the powdered sugar for decoration with blended stevia!
