Chocolate Chocolate Chip Pancakes, with a spin
This is a new spin on pancakes. They were good but different. One thing I would change is that I would make the batter thinner from the start. It seemed to thicken as it sat, which I presume is because of the oatmeal. I could not tell that there was spinach or carrots in the pancakes. My kids had no idea either. I would suggest these. They are filling and really don't need any toppings. I hope you enjoy them.
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
6 ounces plain yogurt
1/2 cup peeled, roughly chopped carrots, or baby-cut carrots
1/2 cup whole oats
1/2 cup fresh spinach leaves
1/4 cup unsweetened cocoa, such as Dutch process
1/4 cup milk, plus 1/4 cup as needed
3 tablespoons honey
1 teaspoon vanilla extract
1 apple, peeled and roughly chopped
2 eggs
1/3 cup mini chocolate chips
Vegetable oil, for greasing the pan
Fresh fruit, for garnish
Powdered sugar, for garnish
Whisk the flour, baking powder, salt and baking soda in a medium bowl. Set aside.
Place the yogurt, carrots, oats, spinach, cocoa, 1/4 cup milk, honey, vanilla and apples into a high quality blender. Blend on high until the mixture is very smooth like the consistency of melted ice cream, about 1 minute. If the mixture is too thick, add an additional 1/4 cup milk and blend. Add the eggs and pulse to incorporate.
Pour the blended mixture into the bowl with the flour mixture and stir gently 6 or 7 times with a wooden spoon. Add the chocolate chips and stir a couple more times. Do not over mix.
Heat a pancake griddle or skillet over medium heat. Use a basting brush to grease the pan, brushing on just enough oil to coat the surface. Pour the pancake batter, either using a heaping tablespoon for small pancakes or 1/4 cup measure for large ones. Cook the pancakes on one side until large bubbles appear, about 2 minutes. Flip the pancakes and finish cooking on the other side, about 1 minute. Serve with fresh fruit and powdered sugar.
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
6 ounces plain yogurt
1/2 cup peeled, roughly chopped carrots, or baby-cut carrots
1/2 cup whole oats
1/2 cup fresh spinach leaves
1/4 cup unsweetened cocoa, such as Dutch process
1/4 cup milk, plus 1/4 cup as needed
3 tablespoons honey
1 teaspoon vanilla extract
1 apple, peeled and roughly chopped
2 eggs
1/3 cup mini chocolate chips
Vegetable oil, for greasing the pan
Fresh fruit, for garnish
Powdered sugar, for garnish
Whisk the flour, baking powder, salt and baking soda in a medium bowl. Set aside.
Place the yogurt, carrots, oats, spinach, cocoa, 1/4 cup milk, honey, vanilla and apples into a high quality blender. Blend on high until the mixture is very smooth like the consistency of melted ice cream, about 1 minute. If the mixture is too thick, add an additional 1/4 cup milk and blend. Add the eggs and pulse to incorporate.
Pour the blended mixture into the bowl with the flour mixture and stir gently 6 or 7 times with a wooden spoon. Add the chocolate chips and stir a couple more times. Do not over mix.
Heat a pancake griddle or skillet over medium heat. Use a basting brush to grease the pan, brushing on just enough oil to coat the surface. Pour the pancake batter, either using a heaping tablespoon for small pancakes or 1/4 cup measure for large ones. Cook the pancakes on one side until large bubbles appear, about 2 minutes. Flip the pancakes and finish cooking on the other side, about 1 minute. Serve with fresh fruit and powdered sugar.
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