These healthy chocolate pancakes are whole wheat, naturally sweetened and made without butter or oil. They’re great for a fun and special breakfast!
Sometimes you just need chocolate for breakfast.
I work as a health and nutrition editor and I certainly have absorbed quite a bit of knowledge and know-how over the years about proper nutrition and good health.
But I still like chocolate for breakfast.
And when it’s as clean as this recipe, it doesn’t even make me pause.
Healthy chocolate pancakes
We’ve got chocolate goodness and it’s also whole wheat and naturally sweetened. Such a lovely way to start the day!
These come together pretty quickly so you can certainly have them any day of the week, but I usually save pancakes for the weekends when we’re not in such a rush to get the kids fed, dressed and out the door for preschool (all while I’m already on deadline for work).
(They save, reheat and freeze great though, so make a big batch to have on hand later in the week!)
M, who is 4 years old, had 4 of these big chocolate pancakes last Sunday. 😳
She of course prefers the ones with the mini chocolate chips folded in. That version definitely doesn’t need any maple syrup on top, though you certainly could.
If you make these without chocolate chips, you may want to use a little drizzle of maple syrup to go with them to add a touch of sweetness.
You can also add any fruit you want – I happen to think strawberries go very well with chocolate, but bananas or blueberries would be delicious, too.
And of course, feel free to sprinkle these pancakes with some powdered sugar for some extra fun.
(We don’t need extra
fun sugar in our house. Particularly in the mornings. Those little kids ping pong off the walls at is is and I marvel at their energy level while still clearing cobwebs out of my eyes.)
I think you should also definitely plan to make these chocolate pancakes for Valentine’s Day. They are festive, fun and will make for a beautiful start to the day. ❤️
- 1 cup whole wheat flour (I use white whole wheat flour), sifted
- 1/3 cup unsweetened cocoa, sifted (see notes)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups milk (whole, skim, soy - all are fine)
- 1/4 cup maple syrup
- 2 large eggs
- 2 teaspoons vanilla
- 3/4 cup mini chocolate chips (optional)
- Serving options: chopped fresh strawberries, additional mini chocolate chips, maple syrup, sprinkle of powdered sugar
- Mix together the sifted flour, cocoa, baking powder, baking soda and salt in a large bowl.
- In a separate large bowl, whisk together the milk, maple syrup, eggs and vanilla.
- Add the wet ingredients to the bowl with the dry ingredients and stir to combine. Don’t overmix.
- Add the mini chocolate chips, if using, and stir gently to incorporate them.
- Heat a griddle or large saute pan over medium heat. Spray with cooking spray and pour about 1/4 cup of the batter at a time. You’ll be able to get 4-5 on a two-burner griddle and 3 in a large skillet at a time.
- Cook for 3-4 minutes on the first side, until the edges are cooked through and the middle of each pancake is bubbling. (If your stove cooks unevenly, you may want to turn your pan during the cooking time.)
- Carefully flip each pancake (it will release from the pan easily if it’s ready to flip) and cook an additional 1-2 minutes on the other side, until cooked through.
- Remove cooked pancakes to a plate or place in the oven to keep warm while you repeat. Note: I spray the pan/griddle with cooking spray in between each batch. I also find I need to reduce the heat a little as I continue to cook the pancakes so as not to burn them.
- Serve with strawberries, mini chocolate chips, maple syrup or powdered sugar, as desired. Enjoy!
Yes, you can skip sifting the flour and cocoa. I usually do because I’m lazy. However, it will cause the pancake batter to be a bit more lumpy.
If you use the mini chocolate chips, you don’t really need any maple syrup on top of these pancakes - they are sweet enough on their own. If you make these without chocolate chips, you may want to use a little drizzle of maple syrup to add a bit of sweetness.