 |
Prep Time: 5 Minutes Cook Time: 19 Minutes |
Ready In: 24 Minutes Servings: 16 |
|
Again from the Montreal Gazette and attributed to Norene Gilletz Healty Kitchen cookbook. The berries can be either fresh or frozen. Ingredients:
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:
1. In a large mixing bowl or a food processor fitted with the steel blade, combine flours, cocoa, sugar, baking powder, salt. Mix well.
2. 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.
3. Spray a large nonstick frying pan or griddle with cooking spray and heat over medium heat.
4. Drop the batter, using a scant 1/4 cup for each pancake, into the frying pan.
5. 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.
6. 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.
|
|