Recipe by Studentchef
Again from the Montreal Gazette and attributed to Norene Gilletz Healty Kitchen cookbook. The berries can be either fresh or frozen.
Top Review by Maito
These were really good, very lightly sweet. I think next time I would try using more cocoa to increase the chocolate flavor. The batter is very thin, but they cook up fine. Served 2 people.
- 1⁄2 cup all-purpose flour
- 1⁄2 cup whole wheat flour
- 1⁄4 cup unsweetened cocoa powder
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 pinch salt
- 2 large eggs
- 1 cup skim milk or 1 cup 1% low-fat milk or 1 cup soymilk
- 2 tablespoons water
- 2 tablespoons canola oil
- 1⁄2 teaspoon pure vanilla extract
- 1⁄2 cup semi-sweet chocolate chips
- raspberries (optional) or strawberry (optional)
- vanilla yogurt (optional)
Directions See How It's Made
- In a large mixing bowl or a food processor fitted with the steel blade, combine flours, cocoa, sugar, baking powder, salt. Mix well.
- Add the eggs, milk, water oil, and vanilla. Whisk together, or process 8-10 seconds, or until smooth and blended. Using the rubber spatula, mix in the chocolate chips.
- Spray a large nonstick frying pan or griddle with cooking spray and heat over medium heat.
- Drop the batter, using a scant 1/4 cup for each pancake, into the frying pan.
- Cook for 2-3 minutes, or until bubbles appear on the top. Turn pancakes with a rubber spatula and lightly brown for 2-3 minutes.
- Repeat with remaining batter. Because chocolate chips tend to sink to the bottom of the batter stir often. Serve pancakes warm with berries or yogurt.