It’s not that often that I take the time to make pancakes for breakfast, but when I’m craving them, I give in. If they’re made from scratch using healthier alternatives to white flours and sugars, they can actually be both delicious and nutrient dense.
I think it must have been a full moon when I was craving the pancakes below, which is why I made them chocolate : ) You can even add chopped walnuts, pecans, or berries to the batter to add more fiber and enhance the flavor, texture, and nutritional value. Rather than the microwaveable options that provide little or no nourishment, try serving these to your kids with real maple syrup that will also pack in the minerals. They’ll think they’re getting a treat for breakfast!!
Chocolate Oat Pancakes
1 cup whole grain spelt flour (optional: replace 2 – 3 T of the flour with oat bran or ground flax seed)
1 cup oat flour
2 T unsweetened cocoa powder
¼ c plus 1 T sugar, such as sucanat or turbinado
1 t baking powder
1 t baking soda
1 t salt
1.5 cups almond or other milk
4 T melted butter or grapeseed oil
2 eggs, beaten
2 t vanilla
In a medium bowl, whisk the dry ingredients together. Combine the wet ingredients then gently fold into the flour mixture until well incorporated. Allow the batter to sit a few minutes.
Melt 1 teaspoon butter (or use grapeseed oil) in a skillet over medium heat. For each pancake, pour 1/3 cup of batter into skillet. Flip when the batter is set around the edges and the center is bubbling. Cook until the bottom is brown and the center is cooked. Serve with butter, maple syrup, fruit or yogurt.