As I have mentioned about having warm or hot chocolate for the month of January because it’s the coldest month. I have decided to choose pancakes for breakfast but hey, you can even eat them for afternoon snack time!
Honestly, I have never tried adding chocolate and I’m skeptical of trying them. Guess I’m kinda old fashioned by just eating them plain with butter and maple syrup!
Check them out!
1/2 cup whole wheat flour
2-3 TBS ground flax (I used 3 because I love the taste)
2 TBS cocoa powder
1 1/2 tsp. baking powder
2 egg whites
1/4 cup fresh-squeezed orange juice
1 orange cut into segments for garnish
Raw agave nectar
Add all dry ingredients in a bowl. Add in egg whites and o.j. and whisk together until smooth. If mixture is too thick add a little water to thin it out. Heat a large skillet over medium heat and spray lightly with non-stick oil. Divide mixture into 4 separate pancakes in hot skillet. When air holes start to form on top of the pancakes, they are ready to be flipped. Flip, and cook through, another minute or so. Top pancakes with a small amount of agave nectar (remember to only use a little in order to keep it clean) and orange segments.
Makes 4 pancakes
1 cup whole wheat flour
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 cup POM Wonderful pomegranate juice
2 tbsp. chocolate olive oil
1/2 cup mini white chocolate chips (I used the Toll House Mini Toppers.)
Combine flour, sugar, baking powder and baking soda. In a separate bowl, beat egg, pomegranate juice and olive oil. Add slowly to the dry ingredients, mixing well. Fold in mini white chocolate chips. Spoon onto a hot, greased griddle or large skillet. Flip when the edges begin to dry out, cooking evenly on both sides. Serve with syrup.
1/2 cup all purpose organic whole wheat flour
1/4 teaspoon baking powder
2 pumps Torani Sugar Free Vanilla-Flavored Syrup
A pinch of Pumpkin Pie Spice (or more if desired, especially if you don’t have pumpkin cream cheese on hand!)
1/4 cup organic liquid egg whites
1 cup of water
1/3 cup of semisweet or milk-chocolate chocolate chips, plus a fingerful to drop on top at the end
2 tablespoons butter (or butter substitute)
Trader Joe’s Pumpkin Cream Cheese Spread (seasonal)*
You'll see the edges cook through before flipping over the pancake. Blend all ingredients except chocolate chips and butter in large mixing bowl until smooth. Use a whisk to remove any lumps. Batter should be very thin. Add chocolate chips. In a non-stick skillet (or a griddle), melt butter to grease pan. Drop 3-4 tablespoons of batter into the center of the skillet. The edges will visibly cook all the way through before you turn over. Cook until bottom side is golden brown and flip to cook the other side. Remove from skillet, add a dollop of Trader Joe’s Pumpkin Cream Cheese Spread and a dollop of whipped cream (if desired) toss on those extra chocolate chips, watch them melt and enjoy!
Yields: 2 medium sized pancakes, perfect for one!
Time: 10 minutes
1 C Rice Flour
1 C light whole wheat flour such as Wheat Montana's Prairie Gold
3 T dark cocoa powder
1 t cinnamon
1/4 C ground flax
Juice and zest of one orange or 1/4 C orange juice
2 t baking soda
1 T vinegar
1 can light coconut milk, fat skimmed off if preferred
1 T maple syrup
1 t vanilla
1/2 C shredded unsweetened coconut
1/4 C chocolate chips
Combine your rice and wheat flour in a large bowl and stir in the cocoa and cinnamon. In a separate small bowl combine the flax with the orange juice, vinegar and baking soda (this is your vegan egg replacement, the vinegar activates the baking soda for leavening and the flax binds your pancakes together). Add your Coconut milk, maple syrup, vanilla and 1/4 C shredded coconut to your flour and stir just to combine. Add your flax mixture and stir again just to combine. Heat a non-stick pan over med-hi heat and using a 1/4 C measuring cup pour on your cakes. When the edges start to dry drop on a few chocolate chips and sprinkle with a little of the remaining 1/4 C of coconut. Flip when bubbly and cook until they spring back when you push lightly on the top. Keep warm in 200 degree oven until ready to eat.
½ cup cocoa powder
1 cup water
2 cups sugar
⅛ teaspoon salt
¼ teaspoon vanilla
Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean glass jar, and store in the refrigerator. Keeps for several months, but trust me it will be gone before then.
Yields two cups
I wonder who will pass up chocolate syrup if only we want more chocolate on top of pancakes? Hm?!
Hope you’ve enjoyed the recipes!
Happy chocolate day!