Move over Wheaties. There’s a new breakfast of champions in town, and it doesn’t taste like bran. Nope, I’m talking about waking up to melt-in-your-mouth chocolate first thing in the morning. I was lucky enough to stumble upon this recipe from Chocolate-Covered Katie for Double Chocolate Brownie Batter Pancakes. Not only do these take minutes to throw together, you get to douse them in chocolate syrup. I’m asking you, does it get any better? Yes, it does.
Chocoholics of the world get their fix of deliciousness, plus the ENTIRE recipe is a mere 130 calories. I made these for New Year’s Day breakfast, and they are as good as they look. My husband can be quite picky at times, and his short stack was devoured in the time it took me to go into the kitchen and get a glass of milk.
Here’s what you’ll need to satisfy your deepest chocolate cravings first thing in the morning:
- 1/4 cup spelt flour (or all-purpose or Bob’s gluten-free)
- 1/4 tsp baking powder
- 1 T Hershey’s Special Dark cocoa or dutch cocoa (You can sub regular cocoa, as well.)
- 1 and 1/2 packets nunaturals stevia or 1 T plus 1 tsp sugar (you can use less if you’re planning to top with syrup and don’t want the actual pancakes to taste sweet.)
- 1/16 tsp salt
- 1 and 1/2 T applesauce (or oil, if you don’t like fat-free pancakes)
- 1 tsp pure vanilla extract
- 5 and 1/2 T nondairy milk
1) First thoroughly mix all the dry ingredients: flour, baking powder, cocoa, stevia and salt. I just used regular all-purpose flour because that’s what I had on hand. I also used regular cocoa powder, instead of the dark.
2) Add all the wet ingredients and mix well: applesauce, vanilla and milk. I used fat-free skim milk.
3) Make pancakes! You should get 6-8 silver dollar size cakes out of a single batch. I chose to double the recipe because I wanted to make bigger pancakes.
Now I read that both maple syrup and chocolate syrup tastes amazing on these little beauties. I chose to use chocolate syrup because I wanted to really make these decadent. Plus they’re already lo-cal, so you might as well! I haven’t tried it yet, but I imagine adding sliced bananas or strawberries would taste yummy, too.
I found the nutritional breakdown on Katie’s blog using whole-grain spelt flour, Hershey’s Special Dark cocoa, and Almond Breeze almond milk. If you use different ingredients, this info would vary but probably not a whole lot.
For the entire recipe:
Calories: 130 Fiber: 5.5 g Added Sugar: 0 g Protein: 5 g Fat: 1 g
Let me know what you think of these!