Chocolate Chocolate Veggie Pancakes Recipe 475

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CHOCOLATE-CHOCOLATE VEGGIE PANCAKES RECIPE - (4.7/5)



Chocolate-Chocolate Veggie Pancakes Recipe - (4.7/5) image

Provided by á-10360

Number Of Ingredients 18

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
6 ounces plain yogurt
1/2 cup peeled, roughly chopped carrots, or baby-cut carrots
1/2 cup whole oats
1/2 cup fresh spinach leaves
1/4 cup unsweetened cocoa, such as Dutch process
1/4 cup milk, plus 1/4 cup as needed
3 tablespoons honey
1 teaspoon vanilla extract
1 apple, peeled and roughly chopped
2 eggs
1/3 cup mini chocolate chips
Vegetable oil, for greasing the pan
Fresh fruit, for garnish
Powdered sugar, for garnish

Steps:

  • Whisk the flour, baking powder, salt and baking soda in a medium bowl. Set aside. Place the yogurt, carrots, oats, spinach, cocoa, 1/4 cup milk, honey, vanilla and apples into a high quality blender. Blend on high until the mixture is very smooth like the consistency of melted ice cream, about 1 minute. If the mixture is too thick, add an additional 1/4 cup milk and blend. Add the eggs and pulse to incorporate. Pour the blended mixture into the bowl with the flour mixture and stir gently 6 or 7 times with a wooden spoon. Add the chocolate chips and stir a couple more times. Do not over mix. Heat a pancake griddle or skillet over medium heat. Use a basting brush to grease the pan, brushing on just enough oil to coat the surface. Pour the pancake batter, either using a heaping tablespoon for small pancakes or 1/4 cup measure for large ones. Cook the pancakes on one side until large bubbles appear, about 2 minutes. Flip the pancakes and finish cooking on the other side, about 1 minute. Serve with fresh fruit and powdered sugar.

CHOCOLATE PANCAKES



Chocolate Pancakes image

This is a sweet and slightly gooey chocolate pancake that is great with fresh fruit.

Provided by ramie7224

Categories     Breakfast and Brunch     Pancake Recipes

Time 13m

Yield 4

Number Of Ingredients 9

1 ¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
3 tablespoons white sugar
¼ teaspoon salt
2 eggs, at room temperature
1 ¼ cups milk
½ teaspoon vanilla
2 tablespoons melted butter
½ cup semisweet chocolate chips

Steps:

  • Whisk flour, cocoa powder, sugar, and salt together in a large bowl. Beat eggs, milk, and vanilla in another bowl; mix in the melted butter. Pour the wet ingredients into the dry, and mix just until combined. Stir in the chocolate chips.
  • Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until bubbles pop in the center of the pancake, about 2 to 3 minutes. Flip, and cook an additional minute on the opposite side.

Nutrition Facts : Calories 417.7 calories, Carbohydrate 59.2 g, Cholesterol 114.4 mg, Fat 17.2 g, Fiber 4.1 g, Protein 11.7 g, SaturatedFat 9.6 g, Sodium 256.8 mg, Sugar 24.8 g

CHOCOLATE CHOCOLATE CHIP PANCAKES (GF)



Chocolate Chocolate Chip Pancakes (GF) image

Fluffy chocolate chocolate chip pancakes made in 20 minutes with wholesome ingredients. The perfect vegan, gluten-free, naturally sweetened breakfast!

Provided by Minimalist Baker

Categories     Breakfast

Time 20m

Number Of Ingredients 16

3/4 cup gluten-free oat flour* ((I ground mine from whole oats))
3/4 cup gluten-free all-purpose flour
1/4 cup almond flour*
1/3 cup cocoa powder
2 tsp baking powder
1/2 tsp sea salt
1 medium ripe banana ((the riper the better))
1 1/2 Tbsp melted coconut oil* ((plus more for cooking))
1 tsp vanilla extract ((optional))
1 1/2 Tbsp maple syrup ((I like Grade A))
1 1/4 cup non-dairy milk ((I used plain unsweetened almond milk))
1/4 cup vegan dark or semi-sweet chocolate chips
Vegan butter or Nut Butter
Unsweetened coconut or Coconut Butter
Sliced bananas
Maple syrup

Steps:

  • To a large bowl, add oat flour, gluten-free flour, almond flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.
  • To a separate mixing bowl, add banana and mash. Then add melted coconut oil, vanilla extract (optional), and maple syrup and whisk to combine. Then add non-dairy milk and whisk to combine. If the coconut oil hardens or clumps, it's not a big deal. You can microwave (for 45 seconds - 1 minute) to remelt - otherwise proceed.
  • Add the wet ingredients to the dry ingredients and gently fold everything together. Then add the chocolate chips (see photo) and gently fold/mix until the batter is well combined. It should be thick but pourable/scoopable. If too thin, add more gluten-free or almond flour. If too thick, thin with a little non-dairy milk.
  • Heat a large nonstick skillet, griddle, or cast-iron skillet over medium heat. Carefully rub skillet with coconut oil.
  • Once hot, spoon 1/4 - 1/3 cup of the batter onto skillet. Cook until surface of pancakes have some bubbles and the edges appear dry (~2 minutes). Carefully flip pancakes and cook until browned on the underside (~2 minutes more).
  • Transfer cooked pancakes to a baking sheet or plate and keep warm in a 200-degree F (94 C) oven. Continue cooking until all batter is used up - about 12 pancakes (as original recipe is written).
  • These pancakes are delicious on their own, but they're amplified with toppings (see options above). Store cooled leftover pancakes (without toppings) in a container separated with wax or parchment paper to prevent sticking. Will keep in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat in the toaster oven or oven until hot.

Nutrition Facts : ServingSize 1 pancakes, Calories 149 kcal, Carbohydrate 22.6 g, Protein 3.7 g, Fat 5.9 g, SaturatedFat 3 g, Sodium 103 mg, Fiber 3.6 g, Sugar 4.4 g

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