| This recipe is liked by 0 person(s). |
Whole Wheat Chocolate Pancakes
Nb persons: 0
Yield: 12-16 full-sized pancakes
Preparation time:
Total time:
Source:
| Whole Wheat Chocolate Pancakes Recipe | |
| 2 cups | whole wheat flour |
| 1/2 cup | cocoa powder |
| 1/2 cup | raw sugar |
| 2 teaspoons | baking powder |
| 1 teaspoon | baking soda |
| 1 teaspoon | salt |
| 2 | eggs, beaten |
| 2 1/4 cups | buttermilk, (or make your own) |
| 4 Tablespoons | butter, melted |
| 4 Tablespoons | brewed coffee |
| 2 teaspoons | vanilla extract |
Combine flour, cocoa powder, sugar, baking powder, baking soda and salt. In a separate bowl, combine beaten eggs, buttermilk, melted butter, coffee and vanilla.
Add wet mixture to the dry ingredients and fold in with a spatula until just combined. Allow the mixture to set for a few minutes to thicken.
Heat a large skillet over medium heat. Melt a teaspoon of butter in the pan. Ladle 1/4 cup of batter into the pan and cook pancakes until small bubbles begin to form on the surface. Flip and cook one to two minutes more. Transfer to a serving plate and repeat for the remaining batter.
Sprinkle with powdered sugar if desired.
To Freeze:
Lay cooled pancakes on a cookie sheet in a single layer and freeze for one to two hours. Remove from pan and stack in a ziptop bag. Seal tightly and freeze for up to a month.
To serve: Remove from freezer and warm in the microwave on high for one to two minutes, warm on a cookie sheet in the oven for 10 to 15 minutes or heat in a toaster oven. Serve.
Recipe adapted from February/March 2011 issue of Kiwi magazine.
Whole-Wheat Chocolate Pancakes Recipe is a post from: Money Saving Mom
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe