The one thing that makes getting up at the crack of dawn on the weekends a bit easier is a yummy breakfast. My husband is the master of Bisquick pancakes and waffles (fine by me, I’m thrilled when anyone else does the cooking). I try to come up with some more creative breakfasts that I can pass off as decadent but actually shove a bit of nutrition into. These Chocolate Chocolate Chip Whole Wheat Pancakes did both. Yay for chocolate early in the morning!
These are simple to make and reheat nicely if you have leftovers. While they do have pumpkin in the recipe, you really do not taste it. It’s more of an “add a hidden veggie” type of thing.
Chocolate for breakfast. Yes, I’m good with that.
Might as well throw in some Mallow Bits for good measure.
I stored our leftovers in the fridge. I wrap them up in wax paper, in groups of two, and then put them into a plastic freezer bag.
About 30 seconds in the microwave and you have a really quick breakfast on a busy morning. Good stuff.
Chocolate Chocolate Chip Pancakes
- 1 3/4 cups white whole wheat flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup cocoa - I prefer dark cocoa
- 3/4 cup canned pumpkin not pumpkin pie mix
- 1 large egg
- 2 1/4 to 2 1/2 cups buttermilk
- 1 tsp vanilla
- 3 tablespoons oil I use canola
- chocolate chips to taste can be left out
- In a medium bowl, combine your flour, sugar, baking powder, baking soda, salt and cocoa.
- In a separate bowl, mix together your pumpkin, egg, 2 1/4 cups of buttermilk, vanilla and oil. You may need to add slightly more buttermilk if you want to thin your batter out a bit.
- Combine your wet and dry ingredients until just mixed (do not over mix).
- Heat a skilled or griddle to a medium low heat. Spray lightly with cooking spray.
- Spoon batter into skillet (I use a large cookie scoop) and spread out batter into a circle.
- If using chocolate chips, sprinkle a few on top of pancake prior to flipping.
- Cook for 1-2 minutes until the edges start to dry and appear lightly brown. When you can slip the spatula under the pancake with ease, it's ready to flip.
- Flip and cook second side of pancake for 1-2 minutes. Pancakes will be fairly solid and easily moved when done.
- Pancakes can be served immediately, but also store well in the fridge or freezer. Let cool completely before adding to a freezer style bag to store.