I made this recipe for the first time yesterday. Considering that there are only a few pancakes left and I doubled the recipe intending to freeze most of them, I’d say these were a hit!
Whole Wheat Chocolate Pancakes Recipe
Makes 12-16 full-sized pancakes
- 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.
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.