DOUBLE CHOCOLATE PANCAKES
Enhance your chocolate experience with rich double chocolate pancakes. This quick and easy recipe is a delightful way to infuse an extra dose of love into your day!
servings: 7
prep time:10 MINUTES
cook time:5 MINUTES
total time:15 MINUTES
INGREDIENTS
- 1 ½ cups whole wheat flour
- ½ cup cocoa powder
- ¼ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 ¼ cups milk
- ¼ cup vegetable or canola oil
- 2 large eggs
- ½ cup mini chocolate chips
- Oil or butter for frying, if necessary
- Delicious toppings: chocolate syrup, fruit sauce, jam, melted peanut butter, chopped peanuts, or whipped cream
INSTRUCTIONS
- In a big bowl, mix flour, cocoa, sugar, baking powder, and salt.
- In a large measuring cup, pour milk. Add oil and eggs. Mix well with a whisk or fork.
- Combine the wet ingredients with the dry ones. Stir until just mixed; a few lumps are okay. Add chocolate chips and let the batter rest for 10 minutes.
- Heat a griddle on medium-low heat. If it’s not non-stick, add a bit of oil or butter.
- Pour ¼ cup of batter onto the griddle. Flip the pancakes when the tops bubble and the edges look dry (about 3 minutes). Cook for another 2 minutes or until done, depending on your griddle’s heat.
- Serve right away with toppings like chocolate syrup, fruit sauce, melted peanut butter, chopped peanuts, or whipped cream, if you like.
NOTES
- Yield: Approximately 14 pancakes
- Storage Recommendations: For any leftover pancakes, store them in an airtight container once they have completely cooled. Leave them on the counter for a couple of hours for quick snacking, then transfer to the fridge for about 4 days. Alternatively, freeze them for longer storage, up to 2 months.
- Reheating Instructions: To reheat, use the microwave in 20-second intervals. Alternatively, warm them up in the toaster until heated through. If you have a larger batch, the oven is also an effective option. Enjoy your delicious pancakes as if they were freshly made!
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