Welcome to my new blog! You’ll notice it’s lacking a little in the looks department. It’s still very much a work in progress. If anyone has any tips on themes to use, plugins to get, potholes not to fall into…by all means, please share away! In the meantime, please enjoy some well-deserved, much-missed pancakes…
These have been a long time coming.
What’s your favorite kind of cake? I hope 99% of you are raising your hand for the chocolate camp. Me too! But I would never reach for a chocolate pancake over, say, buttermilk or banana nut. Is that weird? I find most chocolate pancakes kind of bland, too sweet, not chocolate-y enough, or dry (one of the worst pancake sins!). Maybe this is due to my memory of the hideous chocolate pancakes from iHop.
Creating a pancake that actually tastes like chocolate cake was quite the production. Falling only behind lemon poppy seed pancakes (which I still have not perfected), these have gone through the most incarnations. The first batch was exactly what I feared: kind of bland and dry. The second, using chocolate protein powder, were thin and floppy (and not chocolatey). The third batch was awesome whenever you bit into a melty chocolate chip, but was ultimately an unremarkable pancake. There were a few unmemorable batches I’m forgetting, but this final batch made up for all those failed pancakes.
These pancakes start with a base of whole wheat flour, adding a great boost of fiber that you can’t even taste in the final product. I highly recommend not subbing other flour for whole wheat. A small amount of oat flour adds tenderness and the lovely, almost crumbly, cake-like bite that I was looking for in a pancake. Powdered sugar lends a hand in the cakey department while granulated sugar ups the sweetness. A chia “egg” gives extra body and moisture to the pancake and chocolate chips, if you choose to use them, give these a kick of ooey-gooey irresistible pockets of sheer chocolatey bliss.
Their deliciousness demands to be enhanced by maple syrup. Go.
These lightly sweetened chocolate pancakes are tender with a fluffy crumb, just like cake. Add some cinnamon for a Mexican chocolate twist.
- 1 cup almond milk + 1 tablespoon vinegar (white or apple cider works best)
- 2 tablespoons chia seeds
- ¼ cup almond milk
- 2 tablespoons oil (any neutral oil like vegetable, canola, or a mild olive)
- ½ teaspoon vanilla
- 1 cup whole wheat flour
- ¼ cup oat flour
- ¼ cup + 2 tablespoons cocoa powder
- 1.5 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons powdered sugar
- 2 tablespoons chocolate chips, optional
Combine 1 cup of milk and vinegar and let sit for 5-10 minutes.
Stir together the chia seeds, additional 1/4 cup milk, oil and vanilla and let sit until mixture thickens into a gel, at least five minutes.
Whisk together the flours, cocoa powder, baking powder, baking soda, salt, sugars and chocolate chips, if using. Set a large skillet or frying pan over medium heat.
Pour the milk + vinegar mixture into the chia mixture and stir to combine. Gently stir into the dry ingredients until just combined. A few lumps are fine, but make sure any big floury lumps are mixed in. Lightly oil the preheated pan and pour batter in ¼ cup at a time. Cook about 2 minutes on each side, or until cooked through. Serve with lots of maple syrup, chocolate chips, shavings, ganache, buttercream…you know. Whatever floats your boat.
I like to measure out the milk + vinegar concoction in my glass measuring cup, mix the chia mixture in a small cereal bowl and the dry ingredients in a regular mixing bowl. That way, I only have to wash one bowl. (One goes in the dishwasher and the other, hello, is a cup?!)
You CAN substitute 1 egg in place of the chia seeds and additional ¼ cup milk, though I really liked the texture and veerrry subtle crunch of these with the chia.