Chocolate Pancakes
The ultimate breakfast treat! These Chocolate Pancakes are fluffy, rich, and satisfy your sweet tooth. Perfect for a fun family breakfast or a cozy dessert, they're easy to whip up in no time!
Equipment
- Skillet
- Frying Pan
- Whisk
- Wooden Spoon
- Mixing Bowl
Ingredients
- 1 cup White Whole Wheat Flour
- 2 tablespoons Unsweetened Cocoa Powder
- 2 teaspoons Baking Powder
- 1/2 teaspoon Kosher Salt
- 1 tablespoon Sugar
- 1 Large Egg, Whisked
- 1 cup Milk
- 1 tablespoon Coconut Oil
- Butter or Coconut Oil for greasing the pan
Instructions
- In a large mixing bowl, whisk together the white whole wheat flour, unsweetened cocoa powder, baking powder, kosher salt, and sugar. Mix them until well combined.
- In a separate bowl, whisk the egg and add the milk and coconut oil. Whisk until smooth.
- Pour the wet ingredients into the dry mixture and stir gently until just combined.
- Heat a skillet over medium heat and grease with butter or coconut oil.
- Pour about 1 tablespoon of the pancake batter onto the griddle. Cook for about 2 minutes.
- Flip the pancakes when bubbles form on the surface and cook for an additional minute.
- Keep warm and serve with your favorite toppings!
Notes
- Storage: Store any leftover pancakes in an airtight container in the fridge.
- Freezing: You can freeze pancakes! They’ll last up to 2 months.
- Pairing: Serve with fresh berries or whipped cream.
- Variations: Experiment with adding chocolate chips.
- Serving suggestion: Enjoy at brunch with a side of scrambled eggs.