Breakfast is a big deal in our house, thanks to my daughter’s craving for a little sweetness in the morning. While weekdays don’t usually lend themselves to cooking a fresh batch of pancakes, this recipe comes together so quick it really doesn’t take much longer than the time you’d spend scrambling a few eggs and toasting a slice of toast.
Oh, and did someone say, “Chocolate?” Yep, I did. To balance out the sweet choco goodness, whole wheat flour adds a hearty, and healthy, addition to my very happy girl’s start to her day.
Chocolate Pancakes
By Heidi
Makes 8-10 pancakes
Ingredients:
1 cup all-purpose flour
¼ cup whole wheat flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
⅓ cup unsweetened cocoa powder
3 tablespoons sugar
¼ teaspoon salt
1 egg
1 1 /4 cups milk
2 tablespoons melted butter
1 teaspoon vanilla
Directions:
Whisk dry ingredients together in a medium bowl. In a small bowl, mix wet ingredients together until combined. Add wet ingredients to dry ingredients and mix until just combined. Set mix aside to rest for 10 minutes.
Preheat a non-stick griddle to 325°F and cook pancakes in batches. Keep warm on a cookie sheet lined with a cooling rack in a 250°F oven until ready to serve.
breakfast, brunch, chocolate, pancakes
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