Try this Double Chocolate Brownie Pancakes recipe.
- pinch of salt
- 2 teaspoons pure vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup self raising flour (or plain/all purpose or spelt
- 1/2 cup wholemeal | whole wheat flour
- 3 tablespoons cup raw sugar (or your natural sweetener of choice
- 1 teaspoon baking powder (2 teaspoons if using plain/all purp
- (1/2 teaspoon baking soda if using plain/all purpo
- 4 tablespoons light butter melted (or oil of choice)
- 1 1/2 cups low fat/skim milk (or almond milk)
- 1/4 cup dark or milk chocolate chips
- 1/2 cup chocolate chips of choice (i used dark chocolate)
- 3 tablespoons low fat/skim milk (or almond milk)
- Carbohydrate 2.25185000264363 g
- Cholesterol 9.89333333333333 mg
- Fat 5.63442333395885 g
- Fiber 1.18966669552119 g
- Protein 1.01117333422824 g
- Saturated Fat 3.4926083337018 g
- Serving Size 1 1 Serving (14g)
- Sodium 68.7171666676255 mg
- Sugar 1.06218330712244 g
- Trans Fat 0.284614000028308 g
- Calories 60 calories
Step-by-step
- Combine the flour, cocoa powder, sugar (or sweetener), baking powder (and baking soda if using) and salt together in a mixing bowl. Pour in the butter (or oil), vanilla and milk. Whisk until combined. Fold through chocolate chips.
- Heat a nonstick pan over low-medium heat with cooking oil spray. Pour ¼ cup of batter per pancake into the pan and cook until the surface starts to bubble and the bottom is set. Flip and cook until done. Repeat with remaining batter.
- Melt the chocolate in a microwave or over stove top (use your preferred method). Stir with a fork until lump free and evenly melted. Add the milk and whisk until smooth, combined and a creamy sauce has formed.
- To serve, dust with a little icing or confectioners sugar, and drizzle with the chocolate ganache.
A list of dry goods and dairy reveals very little about how batter behavior shifts when cocoa powder replaces a portion of traditional wheat flour. Cocoa is intensely hygroscopic, meaning it absorbs moisture rapidly and demands careful hydration management to prevent dense, rubbery discs. Understanding how to handle this batter ensures a tender crumb rather than a heavy, overly dry texture.
- Bake these on a preheated nonstick pan set to medium-low, around 325 degrees Fahrenheit, because excessive heat will burn the exterior sugars before the interior sets.
- Watch for the surface to form steady, open bubbles that do not immediately fill back in with batter before flipping, which indicates the bottom structure is fully set.
- Cool leftover pancakes completely on a wire rack for 15 minutes to vent residual steam, then layer them between sheets of parchment paper inside a freezer-safe bag for storage up to three months.
- Reheat frozen portions directly in a toaster on a medium setting for two minutes, or warm them on a baking sheet covered in foil at 350 degrees Fahrenheit for eight minutes.
- Substitute plant-based milks and vegan butter directly at a one-to-one ratio without altering the structural integrity of the flour and leavening agents.
Proper storage safeguards the pockets of melted chocolate chips embedded within the crumb. Careful thermal management during reheating restores the initial texture entirely.
