You know what I like? A pancake that tastes decadent and dessert-like but is actually pretty healthy! Instead of brownie mix, these pancakes get their rich, chocolaty color and flavor from cocoa powder and just a handful of dark chocolate chips. And most of the sweetness comes from mashed bananas and honey. And please don’t forget the whole wheat flour!
With of the delicious natural sweetness, I topped my pancakes with a handful of berries instead of syrup (though the boys, as always, liked a drizzle of syrup on theirs). Take a bite and imagine you’re eating brownies for breakfast…mmmmm…
Double Chocolate Brownie Pancakes
An Amy’s Cooking Adventures Original Recipe
1 ½ cup whole wheat flour
4 tbsp cocoa powder (I used Hershey’s Special Dark)
1 tsp baking powder
¼ tsp baking soda
Pinch of salt
2 ripe bananas, mashed
1 ½ cups lowfat milk
½ tsp vanilla
2 large eggs
2 tbsp honey
¼ cup dark chocolate chips
Mixed berries, fresh or thawed frozen
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the bananas, milk, vanilla, eggs and honey.
Add the wet ingredients to the dry and stir until just combined. Fold in the chocolate chips.
Pour 2-3 tablespoons of pancake mix on to an electric skillet (preheated to 350 degrees). Cook for 2-3 minutes or until the tops begin to bubble. Flip, and cook for an additional 2-3 minutes or until fully cooked. Serve with berries and maple syrup.
Makes about 20 pancakes