Triple Chocolate Pancakes
Fluffy triple chocolate pancakes with cocoa powder, chcooalte almond milk and chocoalte chips. Top with maple syrup and fresh whipped cream.
Servings: 12 (1/4 cup) pancakes
Calories: 131kcal
Ingredients
- 1 cup all-purpose flour 120 grams
- ¼ cup Hershey's Special Dark Cocoa
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup dark chocolate almond milk, 250 ml
- 2 tablespoons granulated white sugar
- 1 large egg
- 2 tablespoons butter melted and cooled
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips or dark chocolate chunks
Instructions
- Combine dry ingredients: In a medium bowl, mix together the flour, sugar, baking powder, and salt. Sift in cocoa powder and mix.
- Combine wet ingredients: In a separate medium bowl, mix together the egg, almond milk, butter, and vanilla.
- Mix together: Pour wet ingredients into dry ingredients and mix just until combined. Don’t overmix. Stir in chocolate chips.
- Cook the pancakes: Heat an oiled pan over medium heat. Using a 1/4 cup ladle or scoop, pour batter into the pan. Cook for 2 or 3 minutes on the first side, or until bubbles start to pop and the edges look cooked. Flip the pancakes and cook for about a minute on the other side.
- Serve the Pancakes: Serve the pancakes hot with your favorite toppings, such as maple syrup, butter, or freshly whipped cream.
Video
Notes
Out of cocoa? Use the same amount of all-purpose flour instead of cocoa powder.
Storage: Store the leftover pancakes in the fridge, tightly wrapped or in a container with a lid. Eat within a day for the best texture.
Nutrition
Serving: 1pancake | Calories: 131kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Fiber: 2g | Sugar: 9g
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