Double Chocolate Chip Pancakes
Indulge in these rich, chocolaty pancakes filled with gooey chocolate chips—perfect for a special breakfast or brunch treat!
Equipment
- Mixing bowls (2)
- whisk,
- Nonstick frying pan or skillet
- spatula
Ingredients
- 250 g 2 cups all-purpose flour
- 27 g ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 355-470 ml 1½ to 2 cups soy or other nondairy milk
- 120 ml ½ cup canola oil
- 100 g ½ cup evaporated cane juice or granulated sugar
- 88 g ½ cup nondairy chocolate chips
- Nonstick cooking spray optional
Instructions
- In a large mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together 355 ml (1½ cups) of the milk, oil, and sugar.
- Add the wet ingredients to the dry ingredients and stir until smooth.
- Adjust consistency with additional milk if the batter is too thick.
- Fold in the nondairy chocolate chips.
- Heat a nonstick frying pan over medium-high heat.
- Lightly coat with nonstick spray if needed.
- Pour about 75 g (½ cup) of batter onto the skillet.
- Cook until bubbles form on the surface and the edges start to lift.
- Flip and cook for 1-2 minutes until both sides are golden.
- Repeat with the remaining batter.
- Serve warm with soy whipped topping, strawberry jam, or syrup.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a creamy latte or hot cocoa for an extra indulgent breakfast experience.Nutritional Information
Calories: 310 kcal | Carbohydrates: 42 g | Protein: 5 g | Fat: 14 g | Sugar: 15 g | Salt: 0.3 mg
