Healthy Chocolate Pancake Recipe Recipe For Stuffed

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HEALTHY CHOCOLATE PANCAKES



Healthy chocolate pancakes image

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

1 cup whole wheat flour (I use white whole wheat flour), sifted
1/3 cup unsweetened cocoa, sifted (see notes)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups milk (whole, skim, soy - all are fine)
1/4 cup maple syrup
2 large eggs
2 teaspoons vanilla
3/4 cup mini chocolate chips (optional)
Serving options: chopped fresh strawberries, additional mini chocolate chips, maple syrup, sprinkle of powdered sugar

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

CHOCOLATE-STUFFED PANCAKES



Chocolate-Stuffed Pancakes image

Fluffy pancakes filled with warm, melted hazelnut chocolate are sure to start the weekend off right.

Provided by Arlene Cummings

Categories     Breakfast

Time 30m

Yield 12

Number Of Ingredients 7

2 cups Original Bisquick™ mix
1 tablespoon sugar
2 teaspoons baking powder
1 cup milk
1 tablespoon vanilla
2 eggs
Hazelnut spread with cocoa

Steps:

  • Heat griddle or skillet over medium-high heat; spray with cooking spray. In medium bowl, stir together all ingredients except hazelnut spread until blended.
  • For each pancake, pour scant 1/4 cup batter onto hot griddle. Add 1/2 teaspoon hazelnut spread to center of batter; cover with a small amount of batter. Cook until edge is dry and bubbles form on top of pancake. Turn; cook until golden brown. Serve with butter and warm maple syrup.

Nutrition Facts : Calories 390, Carbohydrate 49 g, Cholesterol 100 mg, Fat 2, Fiber 0 g, Protein 10 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 12 g, TransFat 0 g

CHOCOLATE-FILLED PANCAKES WITH CARAMELISED BANANA



Chocolate-filled pancakes with caramelised banana image

These fluffy, American-style pancakes have a hidden chocolatey centre and soak up the maple syrup like sponges

Provided by Cassie Best

Categories     Breakfast, Brunch

Time 55m

Number Of Ingredients 10

200g self-raising flour
1½ tsp baking powder
3 tbsp golden caster sugar
3 large eggs
25g melted butter , plus extra for cooking
200ml milk
drizzle of vegetable or sunflower oil
200g chocolate hazelnut spread
2 large bananas , peeled and thickly sliced on an angle
maple syrup and 4 tbsp toasted, chopped hazelnuts, to serve

Steps:

  • To make the pancake batter, mix the flour, baking powder, 1 tbsp sugar and a pinch of salt in a large bowl with a whisk. Make a well in the centre, crack in the eggs and add the melted butter and milk. Whisk the wet ingredients in the centre until combined, then gradually incorporate the dry ingredients until you have a thick, smooth batter. Transfer to a jug. Heat the oven to its lowest setting and put a couple of baking trays in to keep the pancakes warm as you cook them.
  • Heat a knob of butter and a drizzle of oil in a large, non-stick frying pan over a medium heat. When the butter is foaming, pour rounds of batter into the pan, about 8cm wide - leave space between them as they will expand as they cook. Scoop teaspoons of chocolate spread from the jar and pop one in the centre of each pancake, then use a tiny bit more batter to just cover the chocolate spread. Continue cooking for 1-2 mins until the underside is golden brown, then carefully flip the pancakes and cook for 1 min more on the other side. When golden, transfer to a baking tray and keep warm in the oven while you cook the next batch.
  • When the pancakes are all cooked, caramelise the bananas. Wipe the frying pan clean with kitchen paper and scatter in the remaining 2 tbsp sugar. Heat the sugar until it melts and starts to bubble to a deep amber colour, then toss in the bananas and coat them in the caramel. If the sugar hardens, drizzle in a little maple syrup or water, then bubble for 30 secs until syrupy.
  • Serve the pancakes stacked with the caramelised banana pieces between the layers and more piled on top. Drizzle over the maple syrup, then scatter over the hazelnuts.

Nutrition Facts : Calories 797 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 57 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 14 milligram of sodium

CHOCOLATE PANCAKES RECIPE BY TASTY



Chocolate Pancakes Recipe by Tasty image

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

2 egg yolks
2 egg whites, whipped
3 tablespoons sugar
1 ⅓ cups milk, more if the batter is too thick
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 ½ cups flour
¼ cup cocoa powder
2 ½ teaspoons baking powder
3 ½ oz chocolate, finely chopped
1 tablespoon butter, or oil for cooking
1 cup heavy cream
8 oz chocolate chips
raspberry, for garnish

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

MINI CHOCOLATE PANCAKES



Mini Chocolate Pancakes image

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

1 cup self-rising flour
⅔ cup white sugar
9 teaspoons cocoa powder
5 tablespoons butter, cut into pieces
¾ cup milk
2 large eggs
½ cup mini milk chocolate chips

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

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