In college, every Sunday morning, I would order a rather large stack of chocolate pancakes smothered in whipped cream, more chocolate and butter. I looked forward to brunch and made sure I never missed it. I loved those pancakes.
This abruptly stopped when I realized I was headed straight for diabetes and ever since, I haven’t had chocolate pancakes.
These pancakes are a little healthier than the ones I ate back in college. For one, they are gluten-free, made only with ground oats. The pancakes also have healthy fats, lower amount of chocolate chips, and the portion size is a little more in control. I’ve had Kathryne’s recipe for oat pancakes bookmarked for awhile now and I’m kind of sad I haven’t mad them sooner!
I’m finding I love mixing up traditional pancakes with different ideas (like oats)! I highly recommend these for a great weekend breakfast.
In other news (and really why I was inspired to make chocolate chip pancakes), October is fair trade month here in the United States and when Fair Trade USA contacted me about possibly promoting fair trade, I agreed. While I love my local movement, there are things that I can’t obviously get here in Illinois (unfortunately, coffee and chocolate don’t grow very well here)! By purchasing fair trade, I know that I am helping to support local farmers in developing countries.
However, I highly recommend doing your research on the companies from which you are purchasing. Fair trade companies should have a good amount of transparency. No matter local or global, find out as much as you can about your food!