Whole Wheat Chocolate Pancakes
Ingredients
- 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
Instructions
- In a large bowl, 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 non-stick skillet (or griddle) over medium heat.
- Ladle 1/4 cup of pancake batter into the pan and cook 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.
Notes
TO FREEZE:
- Lay cooled pancakes on a cookie sheet in a single layer and freeze for two hours.
- Remove from pan and stack in a zip-top bag.
- Seal tightly and freeze for up to a month.
- Remove desired number of pancakes from freezer bag.
- Reheat in the toaster, the microwave for one to two minutes, or the toaster oven for 10 to 15 minutes.
- Serve.
Nutrition
Serving: 2pancakes | Calories: 367kcal | Carbohydrates: 55g | Protein: 12g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 890mg | Potassium: 410mg | Fiber: 7g | Sugar: 21g | Vitamin A: 465IU | Calcium: 218mg | Iron: 3mg
Find it online: https://moneysavingmom.com/whole-wheat-chocolate-pancakes-recipe/