Do you know what you are having for breakfast tomorrow? These pancakes should really be a strong contender. They are really like having dessert for breakfast. But if you check out the nutritional information (listed below), they really aren’t that bad for you! I originally found a version of these over at Chocolate-Covered Katie, and was excited to give them a try. I used my regular pancake recipe as base (which I just realized has not shown up here yet), and adapted it to be chocolatey and delicious!
Let me just say, these are incredible. The chocolate chips give it the gooey brownie center. My 6 year old requests them almost every day! I dust mine with just a little powdered sugar, and that is perfect for me. My son still likes his with a little syrup. The batter is rather thin, I recommend you use a good non-stick pan when making these.
Nutritional Info: Recipe Serves 4 Calories: 245, Fat: 12 grams, Protein: 4 grams
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Brownie Batter Pancakes
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup cocoa powder
2 Tbls Splenda
2 Tbls canola oil
1 tsp Vanilla
1 1/4 cup Almond Milk (or skim milk)
1/3 cup Chocolate Chips
Preheat griddle or large non-stick skillet to medium heat.
In a large bowl stir together flour, baking powder, salt, cocoa powder, and Splenda. Add canola oil, vanilla, and milk. Stir until combined. Fold in chocolate chips. Using 1/4 cup measuring cup, pour batter into preheated pan. Cook until the edges are starting to set, and bubbles are forming on the surface. Flip, and cook for an additional 2 minutes. Best served warm.
Erin Sellin is the resident recipe contributor for Taking Time for Mommy – Online Magazine for Moms. You can also find her on her own blog Dinners, Dishes, and Desserts and on facebook.