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!
Yields 4-6 servings
1 cup whole wheat pastry flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons turbinado sugar
1/2 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)
Strawberries (optional, for topping)
Powdered sugar (optional, for topping)
- In a large bowl, sift flour, cocoa powder, baking powder, baking soda, sugar and salt. Set aside.
- In a medium bowl, whisk together egg, buttermilk, coffee, vanilla and butter.
- Add buttermilk mixture to the flour mixture and fold until blended (there may be some lumps). Let sit for 5-10 minutes.
- Preheat non-stick skillet over medium and then spray with cooking spray. Pour batter in skillet by the 1/4 cup-ful 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.