COCOA PANCAKES
Not only does Inn Serendipity feature hearty vegetarian breakfasts (and bedside cordials in the evening), but the owners try to meet any special dietary needs, especially those of vegans. Their vegan cocoa pancakes are among the recipes most requested by vegans and nonvegans alike. Makes 18 to 20 pancakes. Published in Vegetarian Times, May 2005
Provided by Wish I Could Cook
Categories Breakfast
Time 20m
Yield 18 pancakes, 6 serving(s)
Number Of Ingredients 10
Steps:
- Sift flour, cocoa, sugar, baking powder, baking soda and salt into mixing bowl. Whisk in chocolate soymilk and oil until just combined. Stir in vanilla extract. Let batter sit 5 minutes before cooking.
- Spray large nonstick skillet or griddle with cooking spray, and heat over medium heat. When hot, ladle on 1/4 cup batter for each pancake. Sprinkle pancakes with several chocolate chips. Cook 2 minutes, and turn when tops begin to bubble and edges start to look dry. Cook 2 minutes more, and remove to plate. Serve with maple syrup or vanilla soy yogurt and fresh fruit.
Nutrition Facts : Calories 276.3, Fat 9.4, SaturatedFat 3.7, Sodium 405.9, Carbohydrate 47.3, Fiber 6.7, Sugar 18.6, Protein 7.8
COCO'S WEEKEND PANCAKES
On those Saturday mornings when nobody's in a rush, having these pancakes hot off the griddle and drizzled with real Canadian maple syrup can really bring family back together.
Provided by Colleen.Ludgate
Categories Breakfast
Time 40m
Yield 8 medium-sized pancakes
Number Of Ingredients 11
Steps:
- Mix vinegar and milk together.
- Whisk eggs until foamy.
- Add milk, melted butter, and vanilla.
- Add all dry ingredients except flour and mix well.
- Using a spoon, stir in flour.
- Let sit for about 5 minutes.
- Pan or griddle fry until bubbles break the surface and edges are firm.
- Flip and cook until golden brown.
Nutrition Facts : Calories 227.4, Fat 8.1, SaturatedFat 4.6, Cholesterol 66.5, Sodium 504.2, Carbohydrate 31.6, Fiber 1.4, Sugar 3.4, Protein 6.9
KIDS CAN MAKE: HALLOWEEN COCOA GHOST PANCAKES
These ghost pancakes are perfect for a weekend Halloween breakfast! An assortment of ghost cookie cutters and sprinkles lets kids get creative with their spooky designs. Little kids can keep it simple with mini chocolate chips and blueberries, while big kids can experiment with piping tasty fudge sauce.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk together the flour, sugar, cocoa powder, cornstarch, baking powder, salt and baking soda in a medium bowl. Whisk together the milk, butter, vanilla and eggs in another bowl. Add the wet ingredients to the dry ingredients and stir until just incorporated (it's okay if there are some lumps). Let the batter rest for 5 minutes.
- Heat a large nonstick skillet over medium heat. Ladle 1/4 cup of the batter into the skillet, spreading it into a 5-inch round; repeat to make a second pancake. Cook until the pancakes are bubbly on top and the edges are beginning to set, about 45 seconds. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, about 30 seconds more. Transfer the pancakes to a platter and repeat with the remaining batter.
- Place the pancakes on a cutting board and use 3- to 4-inch ghost cookie cutters to cut a ghost from each pancake. (Save the pancake scraps--you can serve those too.)
- Remove the lid from the hot fudge topping and microwave until smooth but still thick, 10 to 20 seconds. Carefully transfer the hot fudge topping to a small icing bottle fitted with a small round tip. You can also just use a small piping bag with the tip cut off. (If you need to reheat the fudge topping, be sure to remove the metal piping tip first.)
- Using a small offset spatula, spread each pancake with whipped topping. Decorate with sprinkles, chocolate chips, blueberries and the hot fudge topping.
COCOA-NUT PANCAKES
The cocoa powder gives it a zing! Serve hot, with butter and syrup.
Provided by Chef Jake
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 5
Number Of Ingredients 11
Steps:
- Whisk flour, sugar, cocoa powder, flax seeds, salt, and baking powder together in a bowl. Stir coconut milk, egg, 2 tablespoons vegetable oil, and vanilla extract into flour mixture until batter is smooth.
- Heat a skillet over medium heat; add 1 teaspoon vegetable oil. Drop batter by large spoonfuls onto the griddle, creating 4-inch circles, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 574.2 calories, Carbohydrate 78.5 g, Cholesterol 37.2 mg, Fat 27.7 g, Fiber 7.4 g, Protein 10.1 g, SaturatedFat 15.3 g, Sodium 542.4 mg, Sugar 40.6 g
COCONUT PANCAKES
I originally developed these pancakes to accommodate a gluten-free, sugar-free diet. They are as versatile as traditional pancakes and can be dressed up or down as the meal requires. My favorite is to serve them with a pineapple-coconut-macadamia nut relish, but they're just as good served traditionally with butter and syrup (agave nectar is a great syrup). Maybe add a dollop of whipped cream on each stack.
Provided by JNODWELL
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk coconut flour, rice flour, baking powder, baking soda, and salt together in a bowl. Mix buttermilk, egg yolks, butter, and almond extract together in a separate bowl.
- Heat griddle to 350 degrees F (175 degrees C) or a skillet over medium-high heat; lightly grease with macadamia nut oil.
- Beat egg whites in a glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
- Stir buttermilk mixture into flour mixture; fold in egg whites, 1/3 at a time, until batter is just mixed and thick.
- Ladle batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 240.8 calories, Carbohydrate 17.2 g, Cholesterol 180.2 mg, Fat 14.6 g, Fiber 0.3 g, Protein 10.2 g, SaturatedFat 7.1 g, Sodium 807.5 mg, Sugar 6.2 g
COCOA PANCAKES
We love these chocolaty whole wheat pancakes as a special breakfast treat. The yogurt and raspberries add moisture and sweetness. Feel free to substitute other seasonal fruit. -Lisa DeMarsh, Mt. Solon, Virginia
Provided by Taste of Home
Time 25m
Yield 8 pancakes.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first six ingredients. Combine the milk, egg substitute and butter; add to dry ingredients just until moistened., Pour batter by scant 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned. Serve with raspberries and yogurt.
Nutrition Facts : Calories 201 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 249mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges
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