Sweet Cocoa Pancakes

There’s something magical about waking up to the smell of freshly cooked pancakes, and these Sweet Cocoa Pancakes are no exception. On those lazy Sunday mornings, I love whipping up a batch to share with my family. The sound of the batter sizzling on the griddle and the aroma of cocoa wafting through the kitchen often leads to a bustling breakfast table filled with smiles. These pancakes are not just a meal; they’re a cherished tradition in our home, a delicious way to start the day and create lasting memories.

Everything You Need for Sweet Cocoa Pancakes

To create the perfect batch of Sweet Cocoa Pancakes, you’ll need a selection of simple yet effective ingredients. Each plays a critical role in achieving the right flavor and texture. The combination of dry ingredients like oats and cocoa powder alongside the moisture from dates and egg whites gives these pancakes their unique, fluffy quality.

• 4 medium dates, Medjool: These dates add natural sweetness to the pancakes, eliminating the need for refined sugars while enhancing the flavor profile.
• 1 cup oats, dry: Oats provide the perfect base for these pancakes, contributing to their fluffy texture and adding a healthy dose of fiber.
• 4 tablespoons cocoa powder, unsweetened: The unsweetened cocoa powder is what gives these pancakes their rich chocolatey flavor.
• 2 tablespoons flaxseed, ground: Ground flaxseed serves as a binding agent while adding nutritional benefits, including omega-3 fatty acids.
• 4 large egg whites: Egg whites help to create a light and airy pancake structure, ensuring each bite is fluffy.
• 3 large eggs: Whole eggs add richness and moisture to the batter.
• 2 tablespoons coconut oil: This oil adds a subtle coconut flavor and moisture to the pancakes.
• 4 tablespoons butter, unsalted: Butter adds richness and a delicious flavor to the pancakes, making them even more irresistible.
• 2 cups raspberries: Fresh raspberries make an excellent topping, providing a tart contrast to the sweet pancakes.

Cooking Method for Sweet Cocoa Pancakes

Now that you have all the ingredients ready, it’s time to dive into the cooking process for these Sweet Cocoa Pancakes. The steps are straightforward, and before you know it, you’ll have a beautiful plate of pancakes ready for everyone to enjoy. Let’s get started!

1. Begin by placing the dates in a small dish, covering them with water. Microwave for 20 to 30 seconds until softened. This step will make them easier to blend.
2. Once softened, remove the pits from the dates and toss them into a high-powered blender. Add the oats and blend until the mixture has a flour-like texture. You want it to be smooth, with no large pieces remaining.
3. Next, add the cocoa powder to the blender and blend again to fully combine. The mixture should turn a lovely rich brown color.
4. Now, add the flaxseed and pulse two to three more times. This will incorporate the flaxseed without overmixing.
5. Pour the flour mixture into a large bowl. In a separate bowl, whisk the egg whites and the whole eggs together until blended. Then, stir this mixture into the flour until just combined. You should see lumps; this is fine!
6. If the batter seems too thick, you may add 1 tablespoon of milk or water at a time until you reach your desired consistency. The batter should be pourable but thick.
7. Allow the batter to rest for about five minutes. This helps the flavors meld and gives the pancakes a better texture.
8. In the meantime, spray a large skillet or griddle with cooking spray and heat over medium. Add half a tablespoon of coconut oil and let it heat for an additional 30 seconds, ensuring the oil coats the skillet evenly.
9. Once the skillet is ready, drop the batter by 1/4 cupfuls onto it. Cook for 2 to 3 minutes or until you see bubbles forming and the edges look dry and airy.
10. Flip the pancakes carefully and cook for another 2 to 3 minutes until golden brown. Repeat this with the remaining batter, adding more coconut oil as necessary.
11. Finally, serve the pancakes warm, topped with butter and fresh raspberries. Enjoy the deliciousness of your homemade Sweet Cocoa Pancakes!

Ways to Customize

There’s always room for creativity in the kitchen! Here are some ideas to customize your Sweet Cocoa Pancakes experience:

• Add spices: Sprinkle in some cinnamon or nutmeg for a warm spice flavor that complements the chocolate.
• Mix in fruit: Toss some fresh blueberries or chopped bananas into the batter before cooking for an added burst of flavor.
• Use different flour: Try substituting a portion of the oats with almond flour for a gluten-free version.
• Serve with yogurt: Top the pancakes with a dollop of Greek yogurt for added creaminess and protein.
• Chocolate chips: For an extra indulgent treat, fold in some dark chocolate chips into the batter just before cooking.
• Nut butter: Spread some almond or peanut butter on top for a delicious twist and added protein.
• Maple syrup: Don’t forget to drizzle some pure maple syrup over the top for that classic pancake sweetness.

What to Serve Alongside Sweet Cocoa Pancakes

Pairing food can elevate your dining experience! Here are some ideas for what to serve alongside your Sweet Cocoa Pancakes:

• Fruit Salad: A refreshing fruit salad can balance the richness of the pancakes and add a burst of color to your plate.
• Scrambled Eggs: For a protein boost, serve with fluffy scrambled eggs. They complement the pancakes beautifully.
• Crispy Hash Browns: The crunch of hash browns pairs wonderfully with the softness of pancakes, creating a delightful contrast.
• Yogurt Parfait: A yogurt parfait layered with granola and berries is a great light side dish to accompany your pancakes.
• Seasonal Fruit Compote: A warm compote made from seasonal fruits can add a lovely sweetness and warmth.
• Coffee or Tea: Don’t forget a refreshing cup of coffee or tea to wash it all down. It’s a perfect match!
• Storage Tips: If you have leftovers, store them in an airtight container in the fridge. They can be reheated in the microwave for a quick breakfast.

FAQ

Conclusion

These Sweet Cocoa Pancakes are not just a breakfast item; they’re an experience that warms the heart and satisfies the taste buds. I encourage you to give this recipe a try and create delicious memories with your loved ones. You’ll find that every bite is a little celebration, and soon enough, they’ll become a staple in your home too.

Sweet Cocoa Pancakes

The ultimate comfort food, Sweet Cocoa Pancakes are rich, fluffy, and easy to make! With chocolatey goodness intertwined with wholesome ingredients, they satisfy every craving. Perfect for breakfast or brunch, you’ll want to make them tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Breakfast

Cuisine American

Servings 4 servings

Calories 220 kcal

Equipment

• Skillet
• Frying Pan
• Whisk
• Blender
• Wooden Spoon
• Mixing Bowl

Ingredients

  

• 4 medium dates, Medjool
• 1 cup oats, dry
• 4 tablespoons cocoa powder, unsweetened
• 2 tablespoons flaxseed, ground
• 4 large egg whites
• 3 large eggs
• 2 tablespoons coconut oil
• 4 tablespoons butter, unsalted
• 2 cups raspberries

Instructions

 

• Begin by placing the dates in a small dish, covering them with water. Microwave for 20 to 30 seconds until softened. This step will make them easier to blend.
• Once softened, remove the pits from the dates and toss them into a high-powered blender. Add the oats and blend until the mixture has a flour-like texture. You want it to be smooth, with no large pieces remaining.
• Next, add the cocoa powder to the blender and blend again to fully combine. The mixture should turn a lovely rich brown color.
• Now, add the flaxseed and pulse two to three more times. This will incorporate the flaxseed without overmixing.
• Pour the flour mixture into a large bowl. In a separate bowl, whisk the egg whites and the whole eggs together until blended. Then, stir this mixture into the flour until just combined. You should see lumps; this is fine!
• If the batter seems too thick, you may add 1 tablespoon of milk or water at a time until you reach your desired consistency. The batter should be pourable but thick.
• Allow the batter to rest for about five minutes. This helps the flavors meld and gives the pancakes a better texture.
• In the meantime, spray a large skillet or griddle with cooking spray and heat over medium. Add half a tablespoon of coconut oil and let it heat for an additional 30 seconds, ensuring the oil coats the skillet evenly.
• Once the skillet is ready, drop the batter by 1/4 cupfuls onto it. Cook for 2 to 3 minutes or until you see bubbles forming and the edges look dry and airy.
• Flip the pancakes carefully and cook for another 2 to 3 minutes until golden brown. Repeat this with the remaining batter, adding more coconut oil as necessary.
• Finally, serve the pancakes warm, topped with butter and fresh raspberries. Enjoy the deliciousness of your homemade Sweet Cocoa Pancakes!

Notes

• Storage: If you have leftovers, store them in an airtight container in the fridge. They can be reheated in the microwave for a quick breakfast.
• Freezing: Allow pancakes to cool completely, then freeze them in a single layer before transferring to a freezer bag for longer storage.
• Pairing: Serve with a side of fresh fruit salad for a balanced meal.
• Variations: Experiment with different toppings like yogurt or nut butter to switch things up.

Keyword chocolate breakfast, cocoa pancakes, Easy Pancake Recipe, healthy pancakes

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!