Right smack at the end of a lovely two week winter vacation, the winter of all winters hit Indianapolis. Sunday was really a lovely day, watching 12 inches of snow fall. We headed out to shovel the driveway right before dark and our kind neighbor stopped over with his snowblower to help us out. Monday and Tuesday we got the polar vortex in all its glory: below zero temperatures with wind chill down to 30 below. Schools were closed all week. I did venture out to work and the grocery store on Thursday, but the roads were still terrible.
The kids and I had plenty of indoor time, and I decided to resurrect this blog project. This seemed like a cheerful post to lead off, as it is still quite gloomy out. I first made these chocolate pancakes for Valentine's Day several years ago, and it remains a favorite breakfast treat of the girls. I prefer the addition of chocolate chips to the pancake batter. Go big or go home, right?
We've tried a variety of toppings. Whipped cream and strawberries/raspberries/blueberries...maybe a drizzle of chocolate sauce or caramel. My new favorite topping is coconut cream. I'll have to post that soon as it is so easy and delicious.
The recipe calls for a small amount of coffee, which enriches the chocolate flavor. But water can easily be substituted.
Whole Wheat Chocolate Pancakes
From Alida's Kitchen
1 cup white wheat flour (or wheat pastry flour or white flour)
¼ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
2 TB raw sugar (or granulated sugar)
½ tsp salt
1 egg, lightly beaten
1 cup plus 2 TB buttermilk
2 TB brewed coffee (or water)
1 tsp vanilla extract
2 TB unsalted butter, melted
1/2 cup chocolate chips
Fruit and whipped cream/coconut cream for topping
In a large bowl, sift flour, cocoa powder, baking powder, baking soda, sugar and salt.
In a medium bowl, whisk together egg, buttermilk, coffee, vanilla and butter.
Add buttermilk mixture to the flour mixture and gently fold until blended (there may be some lumps).
Gently fold in the chocolate chips.
Let mixture sit for 5-10 minutes.
Preheat non-stick skillet over medium and then spray with cooking spray. Pour batter in skillet by the 1/4 cup-ful and cook until bubbles appear (about 3 minutes).
Flip and cook on the other side until done (about 2-3 minutes).
Repeat with remaining batter.
Serve with desired toppings and enjoy!