Whole Wheat Chocolate Pancakes with Chicken Sausage and Scrambled Eggs ($10 Family Dinner)
We LOVE having breakfast for dinner! These whole wheat chocolate chip pancakes are easy and healthy and they taste amazing. Add some chicken sausage and scrambled eggs and you'll have an easy family dinner for under $10!
Ingredients
- 3 cups whole wheat flour Lidl – $2.99 for 5-lbs — $0.48
- 1 cup white flour Harris Teeter – $1.97 for 5-lbs — $0.10
- 4 Tablespoons sugar Aldi – $2.86 for 4-lbs — $0.08
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 4 cups milk Aldi – $2.96 for 1 gallon — $0.74
- 4 eggs plus 1 dozen eggs Aldi – $1.96 for 1 dozen — $2.61
- 1/2 cup oil or butter (Aldi – $2.89 for 96 Tablespoons) — $0.24
- 1/3 cup chocolate chips Aldi – $3.85 for 12oz — $0.64
- 1 package Never Any! Chicken Breakfast Sausage Aldi — $2.59
- 1 Tablespoon butter Aldi – $3.40 for 1-lb — $0.11
- salt and pepper to taste
- butter and syrup for serving
Instructions
To Make the Pancakes:
- In a large bowl, combine flour, sugar, baking powder, and baking soda.
- In a smaller bowl, combine the eggs, milk, and melted butter.
- Make a well in the center of the flour mixture and add egg mixture. (If you want all your pancakes to have chocolate chips, also add 2/3 cup of them here.)
- Stir until just moistened.
- Cook on a greased pancake griddle.
- If you want only half of your pancakes to have chocolate chips, add 1/3 cup of them to the remaining batter once you are halfway done cooking the pancakes.
To Make the Chicken Breakfast Sausage
- Grill, pan fry, or broil the sausage links for 7-9 minutes. (Alternatively, you can microwave them for 30 seconds on high.)
To Make the Scrambled Eggs:
- While the pancakes are frying and the sausage links are cooking, melt 1 Tablespoon of butter in a skillet.
- In a separate bowl, whisk the 12 eggs with a few Tablespoons of water or milk, plus some salt and pepper to taste.
- Pour into the skillet and cook over low heat, stirring occasionally until eggs are set.
Notes
The original recipe for whole wheat chocolate chip pancakes is from this blog, but — believe it or not — some of my family doesn’t like chocolate chips in their pancakes (silly, right?!?), so I always make half without chocolate chips.
Another thing I love about this recipe is that I can easily sub out the butter and milk with oil and an alternative milk for my dairy-sensitive child, and you’d never know the difference.
To freeze any leftovers, lay cooked and cooled pancakes on a baking sheet and stick in the freezer for 30 minutes to an hour (until frozen). Once frozen, remove them from the pan and place them in airtight freezer bags or containers.
Nutrition
Calories: 879kcal | Carbohydrates: 84g | Protein: 36g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 487mg | Sodium: 1092mg | Potassium: 676mg | Fiber: 7g | Sugar: 23g | Vitamin A: 1093IU | Vitamin C: 1mg | Calcium: 454mg | Iron: 6mg
Find it online: https://moneysavingmom.com/whole-wheat-pancakes-10-family-dinner-idea/