Decadent Chocolate Whole Wheat Pancakes

Yesterday I wanted chocolate, and pancakes, this morning I’m having Chocolate Whole Wheat Pancakes. Follow your dreams! 

This chocolatey stack, with its thick creamy glaze is pure breakfast decadence. 

I’m having a very serious chocolate phase right now. But I guess you can probably tell that from my feed. 

To tell you the truth, those savory recipes that I posted alternating with all these chocolate ones are just meant to serve as post-padding. They’re there so that my feed isn’t entirely brown. That wouldn’t look too pretty, but on the other hand it would be totally delish!

Speaking of delish, that’s exactly what these pancakes were! Rich and chocolatey and just so so good.

No need to feel guilty either. They’re are made with whole wheat flour, and have no sugar or fats whatsoever! Fits in as post-workout carb-loader too. 

Now you can start AND end your day with desserts.

Decadent Chocolate Whole Wheat Pancakes

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Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Servings: 9 3″ pancakes with glaze

Calories: 123kcal

Course: Breakfast, Dessert

Cuisine: American

This stack of Chocolate Whole Wheat Pancakes, with its thick creamy glaze is pure breakfast decadence! Now you can start AND end your day with desserts!

Ingredients

• ½ cup Whole Wheat Flour, 60g
• 2½ tablespoon Unsweetened Cocoa
• Stevia Sweetener, 2 tablespoon sugar worth (Use your brand’s Conversion Chart)
• 1¾ teaspoon Baking Powder
• ⅛ teaspoon Salt
• ½ cup + 2 tablespoon Almond Milk, or other
• 1 Egg
• 1 teaspoon Vanilla Extract

Glaze:

• 3 tablespoon Unsweetened Cocoa
• 3 tablespoon Almond Milk
• Stevia Sweetener, 1 tablespoon sugar worth (Use your brand’s Conversion Chart)

Toppings:

• Chocolate Chunks
• Strawberries

Instructions

• In a small bowl, combine and uniformly mix flour, cocoa powder, baking powder, sweetener and salt.
• In a large bowl, whisk together almond milk, egg and vanilla extract.
• Sift dry ingredients to wet, and stir gently to combine, pressing along the side of the bowl to remove large clumps. Don’t over-mix, small clumps are expected.
• Let batter rest for about 1-2 minutes.
• Heat a large nonstick skillet on medium-low and spoon out about 2½ tablespoon mixture on it (2-3 pancakes at a time on one skillet).
• Cook for about 3-4 minutes until large bubbles appear in the middle, and edges are dry.
• Flip carefully and cook other side for about 1 minute.
• Remove from pan and repeat with remaining batter.
• Keep pancakes warm in a 200°F oven, or warm them in a microwave for serving.
• Serve warm with your choice of strawberries, chocolate chunks or chocolate glaze!

Notes

Recipe adapted from Family Food on the Table.

Nutrition:

• Servings: 9 3” pancakes with glaze | Serving size: 3 pancakes
• Calories: 123kcal
• Fat: 3.7g | Saturated fat: 0.5g
• Carbohydrates: 20.4g | Fiber: 6.9g | Sugar: 0.1g
• Protein: 6g