We need to talk about these chocolate, chocolate chip pancakes, and how enjoyable they are!! It’s like having dessert for breakfast. Yes, please!!!
I topped mine with chocolate sauce, fresh berries and coconut whipped cream. I highly recommend this, but let me tell you, these are delicious on their own. Yes, they are that good!!
This recipe makes 9 (4 inch) pancakes.
- Regular, oat or 2% milk can be used in place of the almond milk.
- I used a natural sweetener, but granulated sugar or even maple syrup could be used.
- I also used a chocolate extract, but this is an option.
- Any neutral oil can be used in place of the coconut oil.
- Oat flour can be used instead of all-purpose flour.
- Omitting eggs in this recipe will keep the pancakes vegan, but if that’s not an issue, you can add 1 large egg (this egg would be in place of the banana).
These pancakes are not super sweet, and even with the toppings, you won’t feel like you need a nap afterwards!
- 1 cup (140 grams) all-purpose flour
- 2 tablespoons (14 grams) cocoa powder
- 2 tablespoons natural sweetener sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine kosher salt
- 1/4 cup (43 grams) mini chocolate chips
- 1 cup (249 grams) almond milk
- 1 tablespoon fresh lemon juice (or white vinegar)
- 1 tablespoon coconut oil
- 1 ripe banana (mashed)
- 1 teaspoon pure vanilla extract
- 1 teaspoon chocolate extract (optional)
- Cooking spray for skillet (or griddle)
- Fresh berries
- Chocolate chips
- Whipped cream
- Edible flowers
- Chocolate sauce
- Kitchen scale (This is an option, but I highly recommend using a scale for baking. The accuracy assures a consistent product.)
- Mixing bowl
- Measuring cup
- Measuring spoons
- 4″ round rings *see note below
- Large skillet (or griddle)
Instructions for pancakes:
Combine flour, cocoa powder, natural sweetener, baking powder, baking soda, salt and mini chocolate chips in a mixing bowl. Whisk until fully combined. Set aside.
Add milk, lemon juice, coconut oil and extracts to a measuring cup. Mash the banana and add to the wet ingredients. Whisk together completely.
Add the wet ingredients to the dry ingredients. Gently fold the ingredients just until they are combined.
Let the batter to rest for 10 minutes. This allows the vinegar to react with the baking soda and makes for a fluffier pancake
Spray skillet with nonstick baking spray and place on medium heat.
Once skillet is hot, add 1/4 cup of the pancake batter and cook for approximately 2 minutes (pancakes will be bubbly and will release easily from the pan). Flip the pancakes and cook for another minute on the other side.
*Because I like my pancakes to be uniform and round, I like to use 4″ circle molds or cookie cutters. I only use the molds when I am photographing my pancakes. When I am making them for my family, I make them free form. They’re not that picky. Lol!!
They can be made freehand too:)! They are delicious either way!
I hope you make these scrumptious flapjacks soon, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!