HEALTHY DARK CHOCOLATE PANCAKES RECIPE BY TASTY
Here's what you need: bananas, eggs, quick-cook oats, dark cocoa powder, dark chocolate chips, salt
Provided by Mercedes Sandoval
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mash bananas in a large bowl until smooth. Mix in eggs until well combined, then mix in remaining ingredients.
- Heat a skillet to medium and add in a scoop of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
- Garnish your pancakes with your favorite toppings! We used fresh strawberries and maple syrup.
- Enjoy!
Nutrition Facts : Calories 250 calories, Carbohydrate 37 grams, Fat 8 grams, Fiber 5 grams, Protein 8 grams, Sugar 14 grams
HEALTHY CHOCOLATE PANCAKES
These healthy chocolate pancakes are whole wheat, naturally sweetened and made without butter or oil. They're great for a fun and special breakfast!
Provided by Kathryn
Categories Breakfast & Brunch
Time 25m
Number Of Ingredients 11
Steps:
- Mix together the sifted flour, cocoa, baking powder, baking soda and salt in a large bowl.
- In a separate large bowl, whisk together the milk, maple syrup, eggs and vanilla.
- Add the wet ingredients to the bowl with the dry ingredients and stir to combine. Don't overmix.
- Add the mini chocolate chips, if using, and stir gently to incorporate them.
- Heat a griddle or large saute pan over medium heat. Spray with cooking spray and pour about 1/4 cup of the batter at a time. You'll be able to get 4-5 on a two-burner griddle and 3 in a large skillet at a time.
- Cook for 3-4 minutes on the first side, until the edges are cooked through and the middle of each pancake is bubbling. (If your stove cooks unevenly, you may want to turn your pan during the cooking time.)
- Carefully flip each pancake (it will release from the pan easily if it's ready to flip) and cook an additional 1-2 minutes on the other side, until cooked through.
- Remove cooked pancakes to a plate or place in the oven to keep warm while you repeat. Note: I spray the pan/griddle with cooking spray in between each batch. I also find I need to reduce the heat a little as I continue to cook the pancakes so as not to burn them.
- Serve with strawberries, mini chocolate chips, maple syrup or powdered sugar, as desired. Enjoy!
Nutrition Facts : ServingSize 2 pancakes
MINI CHOCOLATE PANCAKES
This is a delicious, rich, dessert-like mini pancake recipe that I came up with. My whole family loves them! Can be topped with syrup, whipped topping, or both. We use the minimal amount of syrup due to the richness of the pancakes. Occasionally, my children like a couple of these with a scoop of vanilla ice cream as a treat.
Provided by GOTTALOTAGIRLS
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 30
Number Of Ingredients 7
Steps:
- Sift flour, sugar, and cocoa powder together in a mixing bowl and stir until blended.
- Place butter in a microwave-safe bowl and heat in the microwave until just melted, about 30 seconds. Add milk and return to the microwave until just warmed but not steaming hot, about 30 seconds more. Beat with a fork to blend butter and milk. Add 1 egg at a time and mix until well blended. Add to the bowl with the flour mixture and mix well. Fold in chocolate chips.
- Heat a nonstick skillet over medium heat. Pour tablespoons of batter into the skillet and spread evenly. Cook for about 1 minute, watching carefully to prevent burning. Flip and cook until lightly browned, about 1 minute more. Serve hot.
Nutrition Facts : Calories 73 calories, Carbohydrate 9.8 g, Cholesterol 18.9 mg, Fat 3.4 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2 g, Sodium 78.5 mg, Sugar 6.3 g
CHOCOLATE PANCAKES RECIPE BY TASTY
Here's what you need: egg yolks, egg whites, sugar, milk, butter, vanilla extract, flour, cocoa powder, baking powder, chocolate, butter, heavy cream, chocolate chips, raspberry
Provided by Tasty
Categories Breakfast
Yield 6 pancakes
Number Of Ingredients 14
Steps:
- In a large bowl, mix together yolks and sugar, while still whisking, add milk
- Carefully fold in whipped egg whites.
- NOTE: It's better to use a spoon rather than a whisk.
- Add and mix the melted butter and the vanilla.
- In another large bowl, mix the sieved flour, cocoa powder, and the baking powder.
- Form a little well in the middle and pour the milk and eggs mixture. Stir until the batter is smooth.
- Mix in the chopped chocolate. Let the batter sit for 15-20 minutes.
- To make the ganache, in a small saucepan, heat the heavy cream, without letting it boil.
- Take off the heat, mix with the chocolate chips until perfectly smooth.
- Over low to medium heat, pour ¼ cup (60 ml) of pancake batter on a well-oiled pan.
- When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
- When the pancakes are ready, pour the chocolate ganache on top.
- NOTE: If the ganache has hardened while you were making the pancakes, you can microwave it for 15-20 seconds.
- Garnish with raspberries.
- Enjoy !
Nutrition Facts : Calories 684 calories, Carbohydrate 56 grams, Fat 49 grams, Fiber 4 grams, Protein 14 grams, Sugar 30 grams
HEALTHY PEANUT BUTTER CHOCOLATE CHIP PANCAKES RECIPE BY TASTY
Here's what you need: bananas, eggs, peanut butter, oats, dark chocolate chips, salt
Provided by Mercedes Sandoval
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mash bananas in a large bowl until smooth. Mix in eggs and peanut butter until well combined, then mix in remaining ingredients.
- Heat a skillet to medium and add in a scoop of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
- Garnish your pancakes with your favorite toppings! We used banana slices, dark chocolate chips and maple syrup.
- Enjoy!
Nutrition Facts : Calories 342 calories, Carbohydrate 40 grams, Fat 17 grams, Fiber 5 grams, Protein 11 grams, Sugar 15 grams
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CHOCOLATE PANCAKES RECIPE | EATINGWELL
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5/5 (1)Calories 302 per servingTotal Time 30 mins
- Stir together flour, sugar, cocoa, baking powder and salt in a medium bowl. Whisk together egg white, milk, oil and vanilla in a small bowl. Make a well in the center of the dry ingredients and gradually whisk in the liquid mixture, stirring just until combined. Let the batter stand for 5 minutes, or refrigerate for up to 1 hour.
- Spray a large nonstick skillet with nonstick cooking spray and place over medium-low heat. Make 3 to 4 pancakes, using about 1 1/2 tablespoons of batter per pancake, in the pan and cook until the underside is browned and the bubbles on top remain open, 1 to 1 1/2 minutes. Turn the pancakes over and cook until the underside is browned, about 15 seconds. Repeat with the remaining batter.
- Arrange the pancakes on dessert plates. Top with scoops of frozen yogurt and Chocolate-Raspberry Sauce. Garnish with raspberries.
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