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Chocolate Chocolate Chip Pancakes

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Chocolate Chocolate Chip Pancakes

Fluffy buttermilk pancakes with a chocolate twist-- need I say more?

© 2008 Ashley Skabar, licensed to About.com, Inc.

I love pancakes and I love chocolate, so this is a fun brunch favorite of mine. Adults and kids, but especially kids, get excited when you tell them they can have chocolate for breakfast, so I really like serving this for family around the holidays. I've also been known to take things even a little further and top my flapjacks with this Dairy-free Chocolate Syrup.

When adding the chocolate chips, take care not to add them too early or too late. ideally, you want to drop the chips on the batter just after the pancakes have spread but before any bubbles appear on the surface.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

  • 2 ½ cups almond milk or other non-dairy milk alternative
  • 2 T. apple cider vinegar
  • 2 cups all-purpose flour
  • ¼ cup pure cocoa powder
  • 2 t. baking powder
  • 1 t. baking soda
  • ½ t. salt
  • 1/3 cup packed dark brown sugar
  • 2 large eggs, lightly beaten
  • 1 T. dairy-free soy margarine, melted
  • 3/4 cup dairy-free chocolate chips

Preparation:

1. In a small bowl or liquid measuring cup, whisk together the almond milk and cider vinegar, and let the mixture stand for 5 minutes, or until slightly thickened.

2. In a medium-sized mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt and sugar.

3. In another bowl, whisk together the almond milk mixture, the eggs and the melted margarine until just combined. Add the wet ingredients to the dry ingredients, stirring until just combined. (Do not overmix!)

4. Lightly oil a heavy-bottomed skillet or griddle and heat over medium heat. Using a 1/3 cup measuring scoop, pour the batter into the pan, leaving at least 2 inches between pancakes. Sprinkle a tablespoon or so of chocolate chips onto the pancakes after they begin to spread. When bubbles form on the surface of the batter, slide a thin spatula beneath the pancakes and flip. Cook for about 1-2 minutes more, or until pancakes are golden brown. Transfer pancakes to a plate and cover while repeating until all of the batter is used. (Alternatively, you can place the pancakes in a 200 F oven to stay warm.)

5. Serve pancakes warm, with dairy-free chocolate syrup if desired.

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