Can we talk about pancakes for a second?
Fluffy, sweet, warm…. pancakes are pretty much one of the best breakfast foods. So a chocolate pancake must be even better, right? Especially if it’s healthy.
But before we get into the recipe, there are some things I’d like to share about my life and how that’s going to shape the future of the blog. I’m going to college (yay!) next year at Northwestern University in Evanston. I haven’t decided my major yet, but I am so excited for the quarter system (more civilized) and the huge number of interesting classes I’ll be able to take. There’s only one problem: dorm life isn’t usually a great life for a food blogger. But not to worry! Armed with a mini fridge, family friends close by and a Whole Foods, I will still try my hardest to make food centric posts. When I can’t make that work, posts on things like how I’m dealing with stress, working out and what products I’m using will be much more common. If there’s anything you guys want to see specifically, let me know!
Now back to the pancakes: Mother’s Day is in six days and I know for a fact that some of you haven’t done anything yet. But if your mom is a sucker for breakfast in bed, these pancakes are actually the most perfect thing ever. They’re delicious and fluffy PLUS they’re pretty healthy, so you won’t get your mom on your back for fattening her up.
Pancakes for the win though!
- ½ cup oat flour
- ½ cup chickpea flour
- ¼ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk (I used dairy milk, but anything works)
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons coconut oil
- 2 tablespoons greek yogurt
In a large bowl, whisk together both flours, the cocoa powder, the baking powder and the salt until combined.
In another bowl (ideally with a spout) combine the milk, vanilla and egg and beat with a fork until the egg yolk is broken and the mixture comes together.
Pour the wet ingredients into the dry ingredients and stir gently until they combine, then add the coconut oil and the greek yogurt and mix it 2-3 more times around.
In a small, greased cast iron pan on medium heat add ¼ cup of batter and let it sit for around a minute or until you start to see bubbles. Flip the pancake as best you can (I mess up a lot) and cook for another 30 seconds to a minute on the other side before transferring to a plate.
Good topping ideas include powdered sugar, fruit, greek yogurt and cacao nibs if you want to get fancy with it.