Today my youngest daughter is having some teeth extracted and I wanted to make her a super special, yummy breakfast to load her up with some calories before her procedure. These, although look over-the-top, indulgent, aren’t as bad as they could be 🙂 I like these for a special birthday breakfast or on a snowy morning. They are always well-loved.
1 c of chocolate low fat almond milk or regular low fat milk works well
2 tbl of I can’t believe it’s not butter
1 tsp of vanilla extract
1 c of all-purpose unbleached flour
1/3 c of unsweetened cocoa (I used Wilbur)
1/4 c of sugar
1/2 tsp of baking soda
1/2 tsp of salt
1/4 c of chocolate chips
Powered sugar for dusting
In a bowl combine milk, egg, vanilla and butter. Whisk until blended.
In your mixer bowl with the paddle attachment on, combine flour, cocoa, sugar, baking soda and salt. Mix that for about a minute.
Add the wet ingredients to the dry and blend until incorporated but avoid over mixing. The batter will be slightly lumpy.
Get your sauté or griddle pan nice and hot and spray with a nonstick spray or place a pat of I can’t believe it’s not butter in the pan. Once melted, add the batter. Once bubbles appear on the pancake – flip. This should take 1-2 minutes or so. Watch closely to avoid burning.
I topped these with a dusting of powdered sugar and Chobani Vanilla with chocolate chip yogurt for added protein. Let your imagination run wild with toppings 🙂
— Knead to Cook