Healthy Chocolate Pancakes

My Grandpa sent me this recipe for my Mom. I love to make breakfast for my family on weekends, so I am always looking for new pancake recipes. This one was definitely a hit.

These pancakes use syrup as their sweetener, have the option to be whole wheat, and use no butter or oil. You can also add mini chocolate chips, if that floats your boat. That version definitely doesn’t need any maple syrup on top, though you certainly could.

If you make these without chocolate chips, you may want to use a little drizzle of maple syrup to go with them to add a touch of sweetness. You can also add any fruit you want – I happen to think strawberries go very well with chocolate, but bananas or blueberries would be delicious, too. And of course, feel free to sprinkle these pancakes with some powdered sugar for some extra fun.

The frame in the backround of the pictures that has the recipe name in it, can be found Here. I highly reccomend these gorgeous handcrafted frames. They are so pretty. If you are looking for a reusable straw like the one in the glass, they are sold Here. This has been so useful, plus it comes with a case, a bamboo straw, and a straw cleaner.

Healthy Chocolate Pancakes

Ingredients

• 1 cup flour (I used all purpose, but whole wheat was in the original recipe), sifted
• 1/3 cup unsweetened cocoa, sifted
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups milk (whole, skim, soy – all are fine)
• 1/4 cup maple syrup
• 2 large eggs
• 2 teaspoons vanilla
• 3/4 cup mini chocolate chips (optional)

Mix together the sifted flour, cocoa, baking powder, baking soda and salt in a large bowl. In a separate large bowl, whisk together the milk, maple syrup, eggs and vanilla. Add the wet ingredients to the bowl with the dry ingredients and stir to combine. Don’t overmix. Add the mini chocolate chips, if using, and stir gently to incorporate them.

Heat a griddle or large saute pan over medium heat. Spray with cooking spray and pour about 1/4 cup of the batter at a time. You’ll be able to get 4-5 on a two-burner griddle, 3 in a large skillet, and 11 on a large griddle like mine. Cook for 3-4 minutes on the first side, until the edges are cooked through and the middle of each pancake is bubbling. (If your stove cooks unevenly, you may want to turn your pan during the cooking time.) Carefully flip each pancake (it will release from the pan easily if it’s ready to flip) and cook an additional 1-2 minutes on the other side, until cooked through.

Remove cooked pancakes to a plate or place in the oven to keep warm while you repeat. (I spray the pan/griddle with cooking spray in between each batch. I also find I need to reduce the heat a little as I continue to cook the pancakes so as not to burn them) Serve with strawberries, mini chocolate chips, whipped cream, maple syrup or powdered sugar, as desired. Enjoy!