Total Time
25mins
Prep 10 mins
Cook 15 mins

You might be asking yourself, "Chocolate for breakfast? What!" The kids and I were in the mood to play mad scientist in the kitchen, and the end result was this delicious recipe. We took a basic pancake batter recipe and added cocoa powder and a little more sugar to balance out the bitter unsweetened cocoa. Then we added walnuts, white chocolate chips and semi-sweet chocolate chips to the freshly-poured pancake batter. Serve hot with warm maple syrup, and there you have it--chocolate for breakfast.

Ingredients Nutrition

Directions

  1. Preheat a large skillet or griddle to medium heat.
  2. In a medium mixing bowl, stir together flour, sugar, baking powder, baking soda, salt and cocoa powder.
  3. In another medium mixing bowl, whisk one egg until frothy. Then add milk and oil; then whisk until combined.
  4. Make a well in the center of the dry ingredients and whisk in the wet ingredients all at once.
  5. Set out walnuts, white chocolate chips and semi-sweet chocolate chips, so they are easy to access when you're ready to add onto your freshly-poured pancake batter.
  6. Using a 1/4 cup sized measuring cup, pour batter onto a hot, greased skillet/griddle over medium heat, leaving enough space between each pancake for them to expand.
  7. Immediately sprinkle each with approximately 1 tbs. each of nuts and chips.
  8. Cook for 2-4 minutes or until surface begins to bubble and edges appear slightly dry. Turn and cook for another 2 minutes until golden brown.
  9. Serve hot with butter and maple syrup.