Beautiful and delicious pancakes. Thanks for posting this. My husband and I got to escape for a weekend and had the use of our friends cabin. I made these for a romantic breakfast and it was stunning to look at and scrumptious tasting. I highly recommend this for any romantic occasion. I sprinkled with powdered sugar, topped with some whipped cream and a few sliced strawberries.
We loved these! The powdered sugar makes them look so nice, and the chocolate flavor is wonderful. I easily made these gluten free by subbing in my gf flour blend in. I served with raspberry syrup - lovely combo! Thanks for sharing. Veg*n Swap 36
These were delish! The perfect amount of chocolate for us. I would have given it five stars, but from the pictures, I was expecting a thicker pancake. Mine was very thin. I doubled checked everything and made a second batch, and still thin. Next time I'll increase the dry amounts. Definitely needs whipped cream!!
Delicious! Sure made my little men feel special. Served with diced mango/ pineapple/ kiwi/ mandarin oranges/ banana and topped with Cool Whip. Beverage was Yummy Orange Slushies from this site. MMMMMMMMM, what a combo! Would love to have used fresh strawberries but didn't have them, but will put them on my list and make these AGAIN AND AGAIN! Thanks for posting!
made these soo many times .... whole family LOVES these.... i remove 4 tablespoons of the flour and replace with 1 tablespoon each of flax meal, sunflower seed meal, chia meal and pumpkin seed meal.... and sprinkle with some rolled oats before flipping.... they turn out GREAT..... serve with butter and honey..... YUM YUM YUM ... thank you for this AWESOME pancake recipe... best i ever made.
I made exactly as recipe called, used skim milk and they turned out thick and fluffy. I like thinner pancakes, so I didn't add as much batter and took a spoon to flatten them. I also used cookie cutters and poured the batter inside for a fun-shaped pancake. Used melted peanut butter for a topping and whipped cream topping. Delicious!
They taste really yummy but since they're so thin it's kind of hard to flip them. So make sure to make them small.
My kids asked for these pancakes every morning, so I triple the recipe and freeze for breakfast and snacks during the week. I substitute whole wheat flour for AP flour, pureed dates for the sugar and yogurt for the butter. We spread with peanut butter, almond butter or Nutella and eat for snacks as well as breakfast. Awesome recipe!
These are pretty little pancakes. I made ours gluten free like Starrynews with just a bit of additional gluten free flour mix (brown rice flour, white rice flour, half the amount in tapioca starch plus a bit of guar gum) I also used carob powder in almost double the amount to be caffeine free. And since we have a lactose intolerance I used coconut milk and water for the milk, but I did use sweet butter (unsalted). I made a half batch but still used 1 large egg which worked well, brown sugar for the sugar, sea salt, plus the baking soda and powdered sugar for which I made my own in a spice mill/coffee grinder to be corn free. Served with sliced strawberries on top. I may make these again. Made for Veggie Swap 38 ~ September ~
I made these for my kids and their friends after a slumber party so I tripled the recipe. I only made one change and that was to use a 1:1 ratio of plain yogurt in place of the butter/margarine. I don't know if that was the reason or not, but I had no issues with batter thickness like so many others did. It ended up being like cake batter and got a little thicker as it sat. They were a definate hit. I served them with strawberry jam and white chocolate chips sprinkled on top.