chocolate pancakes

Delicious and healthy chickpea flour chocolate pancakes with gingerbread spices. Easy to make, high-protein, vegan, and gluten-free.

Chickpea Flour Chocolate Pancakes

g chickpea flour

g oat flour

coconut sugar

cacao powder

baking powder

gingerbread spices mix

g coconut cream (the thickened coconut cream from a can of full-fat coconut milk)

160 ml rice milk (+ extra 1-2 tablespoons (the milk should be at room temperature))

g chocolate

blueberries

Stir together the chickpea flour, oat flour, coconut sugar, cacao powder, gingerbread spices mix, and baking powder.

Melt coconut cream (see Note on coconut cream) in a pot over low heat. 

Pour wet ingredients (milk and melted coconut cream) into the bowl with dry ingredients and mix briefly with a hand mixer until you get a thick but scoopable pancake batter. Adjust sweetness if needed. The batter is supposed to be on the thicker side (I usually use a teaspoon to scrape the batter off the spoon and flatten it out a bit). If it&#039;s way too thick add a couple of tablespoons of rice milk (the milk should be at room temperature).

Preheat the pan over medium heat and lightly brush it with coconut oil. Grease the inside of the stainless steel rings (9 cm in diameter) with coconut oil, place them into the pan, and pour 2 tablespoons of the pancake batter into each ring.

Cook for about 2-3 minutes on one side (until you can easily flip it). If needed, loosen the pancake from the ring with a knife, and slowly and carefully remove the hot ring with tongs.

Carefully tuck a spatula underneath the pancake and flip over. Cook for another minute or so until the pancake is done.

Chocolate pancakes

Drizzle with melted dark chocolate and top with fresh blueberries.

Serving suggestion

Treat yourself to a stack of my super soft and fluffy Chocolate Banana Pancakes for breakfast or brunch. They are melt in your mouth delicious with amazing, rich banana chocolate flavour!

Chocolate Banana Pancakes

/ 240 mls non-dairy milk (, unsweetened)

(7 -8 inch) very ripe and spotty banana (, weighing

all-purpose flour flour

sugar (, any kind)

cocoa powder

baking soda

salt

cinnamon

Starting with the liquids, add all of the ingredients to the blender except the chocolate chips. Peel the banana and break it up into manageable pieces before adding it. (If using nut butter instead of the oil, add an extra 2 tablespoons of milk).

Blend the ingredients until smooth. Don&#039;t over blend. Turn it off as soon as everything is smooth and combined. You might need to scape the sides of the blender down halfway through.

Leave the batter to rest while you preheat your pan/griddle to medium-low. The batter should be thick. Don&#039;t thin it out.

Grease the pan/griddle with a little oil or vegan butter, then pour the batter on in rounds, about 1 ladle full or ⅓ cup per pancake. Immediately sprinkle some chocolate chips over each pancake. Use as many as you like. Just let them settle on their own. Don&#039;t push them in or you will affect the texture of the pancake. They will embed themselves once you&#039;ve flipped.

Leave the pancake to cook slowly until bubbles are covering the top, and the sides and outter edges of the pancake have set (like in my process photos in the post above). It is important to cook these pancakes for longer on the first side than you might usually. That&#039;s to avoid the chocolate chips burning after we flip.

Flip the pancake over gently, and cook until just golden brown. It will only take a minute or two.  Then remove from the pan.

Have the oven on its lowest setting then you can pop the cooked pancakes in there to keep warm while you finish cooking the rest.

To make in a blender

Mash the banana really, really well until it is a smooth puree consistency. Beat it together with the milk and oil until combined well. 

Add all of the dry ingredients to a bowl (except the chocolate chips), whisk them together, then gradually pour in the milky banana mixture, stirring gently as you go to work out the lumps. Stir until all of the flour is absorbed and the batter is smooth, but don&#039;t overmix. Then leave to rest for 10 minutes before cooking them as above.  

To make by hand

Chocolate and caramel is a match made in heaven and makes for a special breakfast treat. The soft, light, fluffy, moist buttermilk pancakes are the perfect sponges for the sweet and lightly salted caramel sauce. Recipe may be doubled and extra pancakes can be frozen and reheated for busy mornings. Chocolate, it’s what’s for breakfast.

Chocolate Buttermilk Pancakes with Homemade Salted Caramel Sauce

all-purpose flour

cocoa powder (I used

Hershey’s Special Dark Cocoa Powder)

sugar

light brown sugar, packed

salt, optional

buttermilk

canola or vegetable oil

vanilla extract

water

heavy cream

rum, optional

butter (half of 1 stick, salted or unsalted may be used)

kosher salt, or

For the Pancakes – In a large mixing...

For the Pancakes – In a large mixing bowl, whisk together first 8 dry ingredients (through optional salt); set aside.

In a large measuring cup or bowl, whisk...

In a large measuring cup or bowl, whisk together final 4 wet ingredients.

Add wet to dry, and fold gently to...

Add wet to dry, and fold gently to combine. Don’t overmix; batter will be lumpy. It’s a thick batter, but if it’s too thick for your liking, add a splash of additional buttermilk to thin it.

Spray a large non-stick skillet with cooking spray,...

Spray a large non-stick skillet with cooking spray, and place over medium heat.

Using a 2-tablespoon cookie scoop or spoon that’s...

Using a 2-tablespoon cookie scoop or spoon that’s been sprayed with cooking spray (helps batter to slide right off), place heaping 2-tablespoon mounds of batter in skillet. Cook pancakes on first side for about 3 minutes, flip and cook on second side for about 2 minutes, or until done. Repeat until all batter is gone, respraying both skillet and scoop with cooking spray as necessary.

Serve pancakes immediately with butter, syrup, or your...

Serve pancakes immediately with butter, syrup, or your favorite topping. If making the salted caramel sauce, place pancakes on a baking sheet and keep them in a preheated 250F oven while making the sauce so they stay warm. Pancakes can be wrapped or kept airtight in the refrigerator for up to 5 days or frozen for up to 4 months.

For the Salted Caramel Sauce – In a...

For the Salted Caramel Sauce – In a heavy-bottomed medium saucepan with tall enough sides to accommodate the mixture when it starts bubbling, combine the sugar and water. Heat over medium-low heat until the sugar dissolves, stirring occasionally.

Increase the heat to medium-high and bring mixture...

Increase the heat to medium-high and bring mixture to a boil without stirring. Using caution, use a wet pastry brush or damp paper towel to wipe down any crystals that are clinging to the sides of the saucepan. Failure to remove them could result in a grainy sauce. Boil until the mixture is a deep amber color, about 5 to 6 minutes.

Remove the pan from the heat, and using...

Remove the pan from the heat, and using caution, whisk in the cream. The mixture will bubble up vigorously.

Add the vanilla and optional rum. It will...

Add the vanilla and optional rum. It will bubble again.

Stir in the butter and salt to taste;...

Stir in the butter and salt to taste; or omit salt for regular caramel sauce. If using table salt rather than Kosher salt, add less because it’s finer-grained and 1 teaspoon of table salt is much saltier tasting than 1 teaspoon of Kosher salt.

Transfer caramel to a glass or heatproof jar...

Transfer caramel to a glass or heatproof jar with a lid. Caramel sauce will keep airtight for many months in the refrigerator.

These decadent chocolate brownie batter pancakes are a guiltless, low fat and vegan with only 170 calories for the entire recipe. Can also be made gluten free!

Brownie Batter Pancakes

Bob's spelt flour (or all-purpose

tsp baking powder

tbsp Hershey’s Special Dark unsweetened cocoa powder (or dutch cocoa)

salt (optional)

tbsp unsweetened applesauce

tsp pure vanilla extract

milk

Mix dry ingredients very well, then add wet.

Make pancakes!

Perfect chocolate pancakes are easy to make, fluffy, and topped with a rich hot chocolate sauce (not optional!).

Perfect Chocolate Pancakes

¼ cup (180 grams) all-purpose flour

coffee granules + 2 Tablespoons water, hot*

⅓ cup (35 grams) unsweetened cocoa powder**

(240 ml) semi-skimmed or whole milk, warm***

Tablespoons sugar

Tablespoons (30 grams) melted butter, slightly cooled, or vegetable oil

eggs

(90 grams) semi-sweet chocolate chips

¼ cup (60 ml) heavy whipping cream

In a small bowl, whisk together flour, sugar, baking powder, and salt. Set aside.

Dissolve coffee granules with hot water in a medium bowl*. Add cocoa powder, and pour in the hot milk over, whisking as you go, until completely dissolved. Let cool down until just warm to the touch.*** Once cooled, whisk in the eggs and the slightly cooled melted butter (or vegetable oil).

Add the dry ingredients to the wet ingredients, and stir (do not overmix)****. Let the batter rest for 15 minutes on the counter before using.

Meanwhile, prepare the chocolate sauce. Heat chocolate chips and whipping cream in the microwave, stirring every 30 seconds, until perfectly smooth.

Heat a large skillet or griddle over medium heat, and coat generously with vegetable oil. For each pancake, spoon 2 or 3 Tablespoons of batter onto skillet. Cook until the surface of pancakes have some bubbles, about 1 minute. Flip carefully with a thin spatula, and cook until set on the underside.

When ready to serve, pour the warm chocolate sauce over the pancakes, and serve with toppings of choice and additional maple syrup if desired.

Very interesting blog. I would definitely recommend this to my family and friends. 

Simple chocolate pancakes are the delicious cocoa version of a classic. The easy chocolate pancake mix can be made ahead and turns out fluffy, lightly sweet pancakes for your special occasion brunch or breakfast.

Chocolate Pancakes

All Purpose Flour

Tbsp Cocoa Powder

tsp Baking Powder

Tbsp Sugar

Sea Salt

Milk

Butter or Oil (as needed for cooking)

In a mixing bowl, whisk together the FLOUR, COCOA POWDER, BAKING POWDER, SUGAR, and SALT.

Add EGGS and MILK. Whisk until wet and dry ingredients are well combined.

Heat a griddle over medium heat.

Melt BUTTER on preheated griddle.

Pour pancake batter in 1/4 cup increments onto the griddle (or larger, if you prefer).

Cook 2-3 minutes on first side, or until bubbles appear on top.

Flip pancakes and cook 1-2 minutes until browned and cooked through.

Transfer pancakes to a serving platter and cover until ready to serve.

Truly decadent, soft and fluffy Chocolate Pancakes that are perfect for a holiday or weekend breakfast! Finish them with chocolate ganache and fresh fruit for an over the top treat.&nbsp;Makes about 12 pancakes.

Chocolate Pancakes with Chocolate Sauce

flour

tsp baking soda

tsp salt

Tbsp vegetable oil

tsp vanilla extract

butter for griddle (, if needed)

strawberry and banana slices

oz chocolate chips ((use what you prefer, milk chocolate, semi-sweet

Preheat an electric griddle to 350 degrees F. In a mixing bowl, whisk together granulated sugar, brown sugar and cocoa until well combined.

Stir in flour, baking soda and salt. Make a well in center of dry mixture and set aside. 

In a separate mixing bowl whisk together milk, buttermilk, eggs, vegetable oil and vanilla. Pour wet mixture into dry mixture and whisk to blend (don't overmix, batter should still have some lumps).&nbsp;

Butter griddle if necessary, pour batter onto preheated griddle 1/4 cup at a time and slightly spread batter in a circular form outward (so the centers aren&#039;t so much thicker than edges) and allow to cook until bubbles begin to appear on the surface, about 1 minute.

Then carefully flip to pancake to opposite side and cook until done. Serve warm topped with chocolate sauce, strawberries and bananas.

FOR THE CHOCOLATE SAUCE: Place chocolate chips in a medium heat proof bowl. Bring heavy cream just to a gentle boil in a small saucepan over medium heat.

Pour hot cream over chocolate chips and stir until chocolate has melted.*

For the pancakes:

These fluffy, American-style pancakes have a hidden chocolatey centre and soak up the maple syrup like sponges

Chocolate-filled pancakes with caramelised banana

self-raising flour

1½ tsp baking powder

golden caster sugar

melted butter

vegetable oil

chocolate hazelnut spread

bananas

maple syrup and 4 tbsp toasted, chopped hazelnuts, to serve

To make the pancake batter, mix the flour, baking powder, 1 tbsp sugar and a pinch of salt in a large bowl with a whisk. Make a well in the centre, crack in the eggs and add the melted butter and milk. Whisk the wet ingredients in the centre until combined, then gradually incorporate the dry ingredients until you have a thick, smooth batter. Transfer to a jug. Heat the oven to its lowest setting and put a couple of baking trays in to keep the pancakes warm as you cook them.

Heat a knob of butter and a drizzle of oil in a large, non-stick frying pan over a medium heat. When the butter is foaming, pour rounds of batter into the pan, about 8cm wide – leave space between them as they will expand as they cook. Scoop teaspoons of chocolate spread from the jar and pop one in the centre of each pancake, then use a tiny bit more batter to just cover the chocolate spread. Continue cooking for 1-2 mins until the underside is golden brown, then carefully flip the pancakes and cook for 1 min more on the other side. When golden, transfer to a baking tray and keep warm in the oven while you cook the next batch.

When the pancakes are all cooked, caramelise the bananas. Wipe the frying pan clean with kitchen paper and scatter in the remaining 2 tbsp sugar. Heat the sugar until it melts and starts to bubble to a deep amber colour, then toss in the bananas and coat them in the caramel. If the sugar hardens, drizzle in a little maple syrup or water, then bubble for 30 secs until syrupy.

Serve the pancakes stacked with the caramelised banana pieces between the layers and more piled on top. Drizzle over the maple syrup, then scatter over the hazelnuts.

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