Chocolate for Breakfast

Yep. Now this isn’t something I do often. But I thought it would be appropriate to make these Valentine’s Day morning!

I found the original recipe on foodgawker, of course. I tweaked the ingredients based on what I had, and added some dark chocolate chips to make it even MORE chocolatey! I also doubled the recipe because I was making them for two 🙂

I guarantee if you have kids, they’ll love these for breakfast! And they’re not super unhealthy, in fact, you get to sneak in some whole grains in a low fat, decadent breakfast.

My pancakes were topped with light whipped cream, but you could also use powdered sugar, chocolate syrup, or peanut butter. Go nuts!

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Chocolate Pancakes
(Makes about 8-10 3″ pancakes)

1/2 c. spelt, whole wheat or all purpose flour
1/2 tsp. baking powder
2 tbsp. dutch cocoa powder
2 tbsp. honey (or 1 1/2 packets stevia)
1/8 tsp. salt
1 1/2 tbsp. applesauce or oil (I used regular olive oil – no extra virgin here!)
2 tsp. vanilla extract
2/3 c. milk of choice (minus 1 tbsp)
1/3 c. dark chocolate chips
Optional toppings: whipped cream, powdered sugar, peanut butter, syrup, chocolate syrup, butter, etc.

Heat a large frying pan over medium high heat. When water sprinkled onto the pan bubbles, it’s ready to go!

Mix dry ingredients together in one bowl. Mix wet ingredients together in another bowl. Combine wet into dry until just mixed then fold in chocolate chips.

Spray the pan with cooking spray just before use. Turn the pan down to medium heat. Use about 1/4 c. batter for each pancake. They’re ready to flip when the edges bubble and start to look dry. The second side only needs a minute or two!

Serve immediately, or keep warm in the oven until ready to use.

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