Scrambled eggs. Avocado toast. Yogurt with too much granola. Breakfast around here is simple, and (recent french toast adventures aside) usually not terribly bready. I have nothing but love for carbs, but a plate of them first thing in the morning tends to leave me exhausted.

So when I make pancakes, a rarity, they require chocolate chips. And fruit. I want them to cover all pancake-related-territory.

Enter dark chocolate, pluot, rosemary pancakes, the newly inducted queen of pancakes. This whole wheat buttermilk pancake dough would be delicious with any preferred add-ins, but you should really try rosemary and chocolate. I don’t know why it works, but it does, and now I want to put it in everything. 

Whole Wheat Buttermilk Pancakes, with Rosemary, Pluot, and Chocolate*

Ingredients:

1 cup whole wheat flour

1 cup low fat buttermilk 

¼ cup whole milk

1 tablespoon brown sugar

½ teaspoon baking soda

1 teaspoon baking powder

1 egg

1.5 tablespoons melted butter

1 chopped pluot

1 tablespoon fresh minced rosemary

½ cup dark chocolate chips 

Combine dry ingredients in a large bowl. Combine wet ingredients in a separate bowl. Beat together wet and dry mixtures. Add rosemary, pluot, and chocolate. Stir until dough comes together—don’t over stir. Use about 1/3 cup dough for each pancake. Cook on a buttered** griddle over medium heat—make sure griddle is thoroughly heated before you add dough. Pancakes take about two minutes per side. 

* Based on Buttermilk Pancakes II recipe 

**I sometimes swap out butter with coconut oil—adds a light coconut flavor depending on how much you use.