Healthy Chocolate Pancakes
These healthy chocolate pancakes are whole wheat, naturally sweetened and made without butter or oil. They’re great for a fun breakfast!
Yield: 12 -14 pancakes
Ingredients
- 1 cup whole wheat flour, I use white whole wheat flour, sifted
- ⅓ cup unsweetened cocoa, sifted (see notes)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups milk, whole, skim, soy - all are fine
- ¼ cup maple syrup
- 2 large eggs
- 2 teaspoons vanilla
- ¾ cup mini chocolate chips, optional
- Serving options: chopped fresh strawberries, additional mini chocolate chips, maple syrup, sprinkle of powdered sugar
Instructions
- 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 ¼ 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!
Notes
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.
Nutrition
Serving: 1pancake | Calories: 132kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 183mg | Potassium: 127mg | Fiber: 2g | Sugar: 12g | Vitamin A: 67IU | Vitamin C: 0.1mg | Calcium: 97mg | Iron: 1mg
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!