Chocolate Pancakes

Chocolate pancakes on a pink plate topped with a yogurt glaze and strawberry puree with fresh sliced strawberries on top

Chocolate pancakes are a decadent and delicious breakfast recipe.  They are even more delicious topped with a yogurt glaze and strawberry puree.  These pancakes are packed with flavor, but easy to make.

Chocolate pancakes on a pink plate topped with a yogurt glaze and strawberry puree with fresh sliced strawberries on top

Chocolate Pancakes

Chocolate pancakes are easy and delicious to make.  They are a fantastic breakfast that the entire family will love.  Actually, they make any weekend breakfast or special occasion just a little sweeter! 

They can easily be turned into a decadent and fancy breakfast by simply serving them with a yogurt glaze and strawberry puree on top.   These toppings, combined together are the perfect finishing touch to top off this yumminess.  Syrup is good, but this recipe is definitely better served with a fruity, creamy combination.

These pancakes are packed with flavor, but easy to make.

Here’s the recipe to whisk, flip and serve…

Chocolate Pancakes

Chocolate pancakes on a pink plate topped with a yogurt glaze and strawberry puree with fresh sliced strawberries on top

Ingredients

  • 1 egg
  • 3/4 cup low fat milk
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 4 oz. cinnamon applesauce
  • 1 1/4 cup all purpose flour
  • 1/4 cup cocoa powder, unsweetened
  • 1 tablespoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips
  • Nonstick cooking spray

Instructions

Using a whisk, whip together the egg, milk, brown sugar, vanilla extract and apple sauce together.

Add the flour, unsweetened cocoa powder, baking powder, cinnamon and salt to the liquid ingredients. Continuing to use the whisk, whip all of the ingredients together.

Stir in the half cup of mini chocolate chips.

Cook the pancakes on a griddle or griddle style pan that's coated with nonstick cooking spray. Cook them over medium to low heat, flipping each pancake over half way through the cooking process.

Notes

More on making this recipe:

Yogurt Glaze: Stir 6 oz. of low fat vanilla yogurt together with 1 tablespoon of milk and 1 tablespoon of honey.  You can add additional milk as needed to create the consistency desired.

Strawberry Puree:  You will need 1 cup of fresh frozen strawberries, thawed.  Add the thawed strawberries, 2 tablespoons of honey and 1 teaspoon of vanilla extract together in a mini chopper, food processor or blender.  Blend the ingredients until the create a strawberry puree.  

Extra Pancakes?  Let them cook completely.  Wrap each cooled pancake in waxed paper or parchment paper.  Place the individual wrapped pancakes in an airtight container or freezer bag.  Freeze the extra pancakes.  

You can toast them in a toaster to heat and eat! 

Note:  microwaving may cause a soggy outcome.

Cooking with Kids! Every recipe has lessons, small and big, that encourage life and cooking skills. Here are a few to focus on:

  • Measuring ingredients
  • Level ingredient measurements
  • packed ingredients
  • Pouring
  • Whisking
  • Flipping pancakes
  • Griddle Safety
  • Pureeing
  • Drizzling
  • Food processor safety
  • Following directions

Finish it Off!  You can finish this breakfast off with a Strawberry Smoothie; another delicious recipe…

Strawberry smoothie in a clear glass with red and white striped straw and a strawberry on the edge of the glass and a few cut strawberries scattered at the bottom of the glass

Strawberry Smoothie Recipe Link

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