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!
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.