Author: Dr. Janet with modifications from Practically Frugal Family
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Servings: 8
This chocolate pancake/waffle is great for breakfast or dessert! For breakfast I would recommend reducing the brown sugar and chocolate chips and topping with strawberry sauce or applesauce to make it healthier. Although these pancakes have more sugar than a normal pancake I don't feel too bad eating them because I don’t use maple syrup (aka pure sugar). And for dessert pancakes, if you have a sweet tooth like me, I recommend adding a little more chocolate chips and a scoop of ice cream.
Ingredients:
Pancake/Waffle Mix:
- 1 ½ cups whole wheat flour (healthy upgrade: replace up to ¾ cup with old fashion oats)
- ½ tsp baking soda
- 1 ½ cup milk, almond milk, rice milk, etc
- ½ tsp apple cider vinegar
- 1/3 cup unsweetened cocoa powder
- ¼ cup semi sweet chocolate chips (⅛ cup for healthier breakfast; ⅓ cup for rich dessert option)
- 1/3 cup brown sugar (can reduce and replace all or some with sucanat for a healthy upgrade)
- ¼ cup oil (we use coconut oil; healthy upgrade replace with applesauce = makes a denser pancake but tends to stick to the pan more; I like the dense applesauce version the best but John likes the fluffy oil version better)
- ½ tsp vanilla extract
- ¼-1/2 cup boiling water (or coffee - we have not tried it but we assume it would be good!)
Strawberry Sauce (Breakfast)
- 1lb fresh or frozen strawberries (or more)
- 1-1.5 Tablespoons sugar of your choice
Chocolate Syrup (Dessert)
- ¼ cup unsweetened cocoa powder
- ¼ cup pure maple syrup
- 1/8 cup milk, almond milk, rice milk, etc
- ½ tsp vanilla extract
Directions:
Pancakes:
- In a small bowl, whisk together milk and vinegar and let mixture stand for 10 minutes.
- In a medium size bowl, mix together the flour and baking soda and set aside.
- In another small bowl, combine the cocoa powder and chocolate chips and add ¼ cup of boiling water (or coffee). Mix chocolate mixture until a smooth consistency (add more boiling water as needed).
- Whisk the soy milk mixture into the chocolate mixture. Whisk in the brown sugar, oil, and vanilla. Slowly, whisk in the flour mixture.
- Heat a large greased pan/skillet/waffle iron on medium. Cook pancakes until the pancake batter is not gooey and the both sides of the pancakes are slightly dark brown.
Strawberry Sauce:
Slice fresh strawberries into a bowl and sprinkle with sugar. Allow to rest and become juicy before serving. If using frozen strawberries, place strawberries and sugar in a blender and blend until smooth.
Chocolate Syrup:
In a small pot, whisk together cocoa powder, maple syrup, milk, and vanilla over medium until a smooth consistency. Keep the syrup warm until the pancakes are ready to be served with a drizzle of chocolate syrup!
Optional: Top with sliced strawberries and/or dust with powdered sugar for an added touch.
Dessert version: spread a layer of peanut butter on waffle, place a scoop of ice cream on top and drizzle with chocolate sauce! YUM!
Soaking version (Healthy Upgrade): Combine flour, milk, and apple cider vinegar in a large bowl and place in warm place or in oven (turned off) with oven light on for 12-24 hours. In the morning sprinkle with baking soda and gently mix. Make chocolate mixture and whisk in brown sugar, oil, vanilla. Slowly whisk into flour mixture.
Other pancake and waffles recipes:
Carrot Cake Waffles
Zucchini Pancakes
Pumpkin Pancakes.
