Chocolate (Desert?) Pancakes

These pancakes are perfect for a chocolate fix in the morning or a simple and fancy desert. All that changes is the size of the pancake!

   1 1/4 cup flour (I'm using Bob's Red Mill Gluten Free Flour)
   1/4 cup unsweetened cocoa powder
   heaping 1/4 tsp xanthan gum (if making gluten free)
   1/4 cup sugar
Add and stir until combined:
   2 eggs, beaten
   1 1/4 milk (for more chocolate flavor, use chocolate milk for all or part of the milk)
   1/2 tsp vanilla
   2 tbsp melted butter

Possible additions:
   1 cup chopped fresh strawberries
   1/2 cup chocolate chips
   1 cup blueberries

If cooking for breakfast, use 1/2 cup per pancake. If cooking for desert, use 1/4 cup. Cook on hot skillet until bubbles form on top, then flip and cook for another 2 minutes.

For breakfast, serve with vanilla yogurt, fresh fruit, fruit preserves or dust with powdered sugar.
For dessert, serve with whipped cream or ice cream, chocolate sauce or fresh fruit.

I made a batch for breakfast with chocolate chips and strawberries mixed in and ate them with just a dusting of powdered sugar. Really yummy and even healthy thanks to the strawberries. I don't think using maple syrup would be good, given the sweetness of the chocolate chips.


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