Healthy Cocoa Pancakes: A Guilt-Free Twist on Classic Chocolate Chip Pancake
Enjoy healthy cocoa pancakes, a guilt-free twist on the classic chocolate chip favorite. Perfect for a nutritious breakfast option!
Equipment
- Mixing bowls
- Whisk or hand mixer
- Measuring cups & spoons
- Non-stick skillet or griddle
- Spatula
- Ladle or scoop
Ingredients
- 1 ⅔ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 2 ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp sugar or maple syrup/honey
- 2 large eggs
- 1 ½ cups milk or buttermilk
- ¼ cup melted unsalted butter or coconut oil
- 1 tsp vanilla extract
- Optional: ½ cup chocolate chips or nuts
Instructions
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk eggs, milk, melted butter, and vanilla.
- Pour wet mixture into dry mixture and stir gently until just combined (do not overmix). Batter should be thick but pourable.
- Preheat a non-stick skillet or griddle over medium-low heat and lightly grease.
- Pour ¼ cup of batter for each pancake. Cook until bubbles form and edges are set (~2 minutes).
- Flip and cook another 1–2 minutes until cooked through.
- Serve warm with maple syrup, fresh fruit, or yogurt.
Notes
✅ Variations
- Banana Cocoa Pancakes → Add 1 mashed ripe banana to wet ingredients.
- Oatmeal Cocoa Pancakes → Replace ½ cup flour with rolled oats.
- Pumpkin Cocoa Pancakes → Add ¾ cup pumpkin purée + spices (cinnamon, nutmeg, ginger).
- Vegan Cocoa Pancakes → Use almond milk + chia/flax egg + coconut oil.
✅ Storage & Reheating
- Fridge: Store cooked pancakes in airtight container up to 2 days.
- Freezer: Freeze in single layers up to 2–3 months.
- Reheat: Microwave (30–45 sec), toaster oven (350°F, 2–3 min), or stovetop skillet (1–2 min/side).