Cake-y, chocolate-y, piled high pancakes!
So while they piled theirs high with maple syrup and whipped cream, I opted for just a small scoop of fresh whipped cream. And Fluer de Sel – so good with dark chocolate.
The pancakes are sweet enough on their own with the chocolate chips in there. For a less sweet version, try leaving the chocolate chips out. I might try that next time.
I used Hershey’s Special Dark Cocoa (which I actually have to buy across the border because I can never find it at home), because I love it. The Dark Chocolate Almond Milk, along with the chocolate chips help make these pancakes off the charts chocolate-y!
- 120 grams all-purpose flour, about 1 cup
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup Hershey's Special Dark Cocoa
- 1 large egg
- 250 ml dark chocolate almond milk, 1 cup
- 2 tablespoons butter, melted and cooled
- 1 teaspoon pure vanilla extract
- ½ cup semi-sweet chocolate chips
In a medium bowl, mix together the flour, sugar, baking powder and salt. Sift in cocoa powder and mix.
In a separate medium bowl, mix together the egg, almond milk, butter and vanilla.
Pour wet ingredients into dry ingredients and mix just until combined. Don’t overmix. Stir in chocolate chips.
Heat an oiled cast iron pan over medium heat. Using a 1/4 cup ladle or scoop, pour batter into pan. Cook for about 2 or 3 minutes, or until bubbles start to pop and edges look cooked. Carefully flip and cook for about one minute on the other side.
Serve Immediately. Top with desired toppings, such as maple syrup, fleur de sel, or freshly whipped cream
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