Get the Recipe:Double Chocolate Whole Wheat Pancakes
Add a little more chocolate to your chocolate with decadent double chocolate pancakes made with whole wheat flour. A quick and easy way to put some extra love into your day!
Optional toppings: chocolate syrup, fruit sauce or jam, melted peanut butter, chopped peanuts, or whipped cream
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Instructions
In a large bowl, whisk together flour, cocoa, sugar, baking powder, and salt.
In a large liquid measuring cup, measure out milk. Add oil, and eggs. Whisk or beat with fork, until ingredients are well-blended.
Add wet ingredients to the bowl with dry ingredients, and mix just until combined. It’s okay if a few lumps remain. Fold in chocolate chips. Allow batter to rest 10 minutes.
Heat griddle to medium low heat. If your griddle or pan isn’t non-stick, add a teaspoon of oil or butter to the pan.
Pour batter by ¼ cupfuls onto the griddle. When tops of pancakes bubble, and edges look dry, about 3 minutes, flip pancakes and cook another 2 minutes, or until done. Cooking time depends on how hot your griddle is.
Serve immediately with chocolate syrup, fruit sauce or jam, melted peanut butter, chopped peanuts, or whipped cream, if desired.
Notes
Makes about 14 4-inch pancakes.
Nutrition information does not include toppings.
Keep any leftover pancakes in an airtight container once completely cooled. You can keep them on the counter for a couple hours for anyone that wants to grab one as a snack, then transfer them to the fridge for up to 4 days. They can also be kept frozen for up to 2 months.
To reheat: Microwave for about 20 second intervals. You can also pop them in the toaster until heated through and if you've got a big batch, the oven works too.