Chocolate Pancakes
These healthy chocolate pancakes are so tasty and my kids love them – way better than iHop! Vegan-friendly, add chips for double chocolate, or use bisquick!
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 8-12 pancakes 1x
- Category: Breakfast
- Method: Blender
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- ½ cup cocoa (I used raw cacao)
- ¼ cup sugar (I used Turbinado)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt (I used Real Salt)
Wet Ingredients
- 2 eggs
- 1 cup yogurt (I used plain, whole-milk yogurt)
- 1 cup milk (I used almond milk)
- 4 Tbsp melted butter
- 4 Tbsp coffee (I used decaf)
- 2 tsp vanilla extract (here’s how to make your own)
Instructions
- In a large bowl, melt the butter. Set aside to cool to room temperature.
- Preheat the griddle to 350F.
- Make sure you also have the remaining wet ingredients pulled out and ready.
- Measure oats into a blender and process for about 30-45 seconds, or until you have what looks like flour.
- Add the remaining dry ingredients to the blender and process for about 20 seconds, just to combine everything. (Note: You don’t HAVE to process everything in the blender, but this saves you from dirtying another bowl.)
- Add the remaining wet ingredients to the large bowl with melted butter and whisk everything together well.
- When the griddle is preheated, add the dry ingredients to the wet ingredients and stir until they are just combined.
- Measure ¼ cup of batter to the griddle and cook until you can see that the edges are cooked, about 2-3 minutes. Flip over and cook for another minute or two.
- Repeat with the remaining pancake batter, stirring well in between batches.
- Best served warm with butter and pure maple syrup.
Notes
Adapted from this recipe.
Find it online: https://dontwastethecrumbs.com/chocolate-pancakes/
