Ingredients
-
1/2
-
1/2
-
1/4
-
3
-
2
-
1
-
2
-
1
-
2
-
2
-
1/2
-
1/2
-
-
-
Directions
Chocolate Pancakes,Again from the Montreal Gazette and attributed to Norene Gilletz Healty Kitchen cookbook. The berries can be either fresh or frozen.,These were good and really didn’t seem obviously whole wheat except for the fact that they were kind of thin, almost like crepes. I ended up cooking them 2 minutes on one side and then just a few seconds on the other in a iron skillet on medium heat on an electric stove.,These were really good, very lightly sweet. I think next time I would try using more cocoa to increase the chocolate flavor. The batter is very thin, but they cook up fine. Served 2 people.
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Steps
|
1
Done
|
In a Large Mixing Bowl or a Food Processor Fitted With the Steel Blade, Combine Flours, Cocoa, Sugar, Baking Powder, Salt. Mix Well. |
|
2
Done
|
Add the Eggs, Milk, Water Oil, and Vanilla. Whisk Together, or Process 8-10 Seconds, or Until Smooth and Blended. Using the Rubber Spatula, Mix in the Chocolate Chips. |
|
3
Done
|
Spray a Large Nonstick Frying Pan or Griddle With Cooking Spray and Heat Over Medium Heat. |
|
4
Done
|
Drop the Batter, Using a Scant 1/4 Cup For Each Pancake, Into the Frying Pan. |
|
5
Done
|
Cook For 2-3 Minutes, or Until Bubbles Appear on the Top. Turn Pancakes With a Rubber Spatula and Lightly Brown For 2-3 Minutes. |
|
6
Done
|
Repeat With Remaining Batter. Because Chocolate Chips Tend to Sink to the Bottom of the Batter Stir Often. Serve Pancakes Warm With Berries or Yogurt. |
