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Double Chocolate Morning Pancakes

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Indulge in the joy of fluffy pancakes infused with cocoa and chocolate chips, perfect for a delightful breakfast.

Ingredients

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  • 1⅜ cups all-purpose flour
  • ¼ cup plus 1 tablespoon unsweetened cocoa powder
  • ¼ cup plus 1 tablespoon granulated sugar
  • 2¼ teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup plus 2 tablespoons whole milk
  • 2 large eggs
  • 4½ tablespoons unsalted butter, melted
  • 2¼ teaspoons vanilla extract
  • ½ cup plus 2 tablespoons semi-sweet chocolate chips
  • ¾ cup plus 2 tablespoons semi-sweet chocolate chips, finely chopped
  • ¾ cup plus 2 tablespoons heavy cream

Instructions

  1. Combine the flour, cocoa powder, sugar, baking powder, and salt in a large bowl and whisk until evenly blended.
  2. Whisk together the milk, eggs, melted butter, and vanilla in a separate bowl until smooth.
  3. Pour the wet ingredients into the dry ingredients and gently fold until mostly combined.
  4. Add the chocolate chips and give the batter a few final stirs, leaving small lumps intact, then allow it to rest briefly.
  5. Heat a nonstick skillet over medium heat and lightly coat with butter.
  6. Scoop about ¼ cup of batter per pancake into the skillet and cook until bubbles appear and edges look set, about 3 minutes.
  7. Flip and cook until lightly browned, 1–2 minutes more, then transfer to a warm plate.
  8. Warm the cream in a small saucepan just until steam rises, then remove from heat.
  9. Add the chopped chocolate chips and stir until glossy and smooth.
  10. Drizzle the warm chocolate sauce over the pancakes before serving.

Notes

For those with diabetes, consider sugar substitutes like stevia or monk fruit. Use high-quality chocolate for the best flavor.

Nutrition

Find it online: https://www.glutenfreez.com/double-chocolate-morning-pancakes/