Whole Wheat Chocolate Pancakes

Happy Valentine’s Day!  I could not think of a better way to honor this day with you than dishing up a plate of these Whole Wheat Chocolate Pancakes.  Along with a cup of joe and a dish of fresh berries, these pancakes make a wonderful breakfast treat and are not as bad for you as you might think.  A healthy stack comes in around 200 calories, is low in fat, made with 100% whole wheat flour and high in fiber.  I’d say that’s not bad!

These pancakes are nice and light, making them perfect for breakfast, though they can certainly be dressed up for dessert as well. They are not overly sweet, which I like because you can easily adjust the sweetness to your preference with your choice of toppings. We actually enjoyed them plain, but a sprinkle of powdered sugar and some fresh berries is also delicious. Chocolate sauce, whipped cream and chocolate chips would definitely takes these over the top (making them more dessert-like and less healthy, of course).  The options are endless, which is always part of the fun.  Enjoy!

Whole Wheat Chocolate Pancakes
 
Yields: 4-6 servings
Ingredients
  • 1 cup whole wheat pastry flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons turbinado sugar
  • ½ teaspoon salt (omit if using salted butter)
  • 1 egg, lightly beaten
  • 1 cup plus 2 tablespoons low fat buttermilk
  • 2 tablespoons brewed coffee (I used some from my morning decaf)
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted (I used light butter)
  • Cooking spray
  • Strawberries (optional, for topping)
  • Powdered sugar (optional, for topping)
Instructions
  1. In a large bowl, sift flour, cocoa powder, baking powder, baking soda, sugar and salt. Set aside.
  2. In a medium bowl, whisk together egg, buttermilk, coffee, vanilla and butter.
  3. Add buttermilk mixture to the flour mixture and fold until blended (there may be some lumps). Let sit for 5-10 minutes.
  4. Preheat non-stick skillet over medium and then spray with cooking spray. Pour batter in skillet by the ¼ cupful and cook until bubbles appear (about 3 minutes). Flip and cook on the other side until done (about 2-3 minutes). Repeat with remaining batter. Serve with fresh berries and powdered sugar, as desired.

Adapted from Kiwi, Jan/Feb 2011

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Comments

  1. What a lovely Valentine’s Day breakfast! YUM!

  2. These look amazing! Unfortunately my husband is not a chocolate fiend, so maybe I’ll make them for myself this weekend. 🙂

  3. These look gorgeous – and I’m betting they’d get my Sunday off to a good start…

  4. What a lovely Valentine’s Day breakfast! I love that it’s healthy and yet feels decadent all at the same time!!

  5. Hi Alida, I am new to your blog. The pancakes look great. Perfect breakfast for today 🙂
    Cheers

  6. Yum! These look delicious! Perfect for Valentine’s Day or anyday! 🙂

  7. Making these for Valentine’s Day brunch with my girls! No whole wheat pastry flour, so I’m taking a chance on regular whole wheat flour. Can’t wait to try them, thanks for posting!

  8. Mmmm, these look so indulgent and yet good for you! 🙂 Wonderful recipe!

  9. What a scrumptious pancake recipe! I am definitely going o try this for my next brunch.

  10. Mmmm, need to make these for breakfast tomorrow. Love that they’re 100% whole wheat! And adding coffee sounds delicious, never thought of that.

  11. YUM, I wish I had some of these right now for breakfast!

  12. My kids would love this!

  13. YUMMMM! Now who wouldn’t want to wake up to that!

  14. Keeping these in mind for breakfast this weekend =)