There must be something about getting older that makes each year seem shorter than the last. I remember in elementary school that I felt like each year lasted longer than I could wrap my mind around, but now I hardly know what month it is. This might be, in part, because I just realized my wall calendar at work was still showing July, ooops.
I can’t stop time and I can’t stay young forever, but at least I can occasionally indulge in something my inner 7 year old would absolutely love: S’mores pancakes. I made a couple healthier substitutions that the average child wouldn’t necessary be fond of, but I can assure you they’d never, ever know. This pancakes taste positively amazing and might just be indulgent enough for a dessert.
I based these pancakes off a combination of my standard chia seed pancakes and something I saw my sister make when I was visiting last year. She made them for her husband and used traditional marshmallows, so I didn’t get to try them, but they looked like such a messy and delicious breakfast. So make these for your kids, your husband, or your visiting sister – really, anyone would love these!
6 sheets graham crackers ground into crumbs, about ⅔ c (I used whole grain crackers)
1 sheet graham cracker, lightly crushed
¾ c white whole wheat pastry flour
1 tsp baking powder
1 tsp baking soda
2 tbsp chia seeds
4 large marshmallows or 12 small/mini marshmallows, chopped (Vegans, see note)
1 tsp vanilla extract
1 ¼ c unsweetened almond milk, or milk of choice
¼ c chocolate chips
Heat griddle to 300°F or a nonstick pan to medium heat, just lightly cooler than you’d normally cook pancakes at.
Whisk together the 6 graham cracker sheets, flour, baking powder, baking soda, and chia seeds.
Remove a few tablespoons of the dry mixture and toss the marshmallows until the cut sides are not sticky. It may help toss a few pieces at a time – this will avoid disastrous messes while cooking!
Add the vanilla extract and almond milk and stir until almond combined. Add chocolate chips and marshmallows and gently stir into the batter. Let set for approximately 5 minutes to let chia seeds gel slightly.
Spritz your pan with nonstick spray and pour batter by ~1/3 c onto the pan. Sprinkle the pancakes with the extra graham cracker to add a little crunch (or save for topping)
These pancakes wont form bubbles on top, so flip after a few minutes when the bottoms are golden brown and cook an extra approximately 2 minutes. Makes 10 pancakes
Serve and enjoy – I liked mind topped with extra graham cracker and chocolate chips, but syrup was surprisingly amazing, too.
Vegans can use either of these vegan options: Sweet and Sara or Dandies – let me know if you have any other brands you’d recommend! Calorie content will vary based on your marshmallow, chocolate, and graham cracker choices, but should fall around 250 – 300 calories for two pancakes.
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