Whole Wheat Chocolate Pan Cake
Indulge in the wholesome decadence of these Whole Wheat Chocolate Pancakes—a perfect fusion of comfort and health in every bite. Made with nutrient-rich whole wheat flour and unsweetened cocoa powder, these pancakes boast a rich, chocolatey flavor while providing a dose of fiber to start your day off right. Light and fluffy, they come together in just 30 minutes, using simple pantry staples like baking powder, milk, and a touch of vanilla. For an extra pop of sweetness, sprinkle in chocolate chips before cooking. These chocolate pancakes are the ultimate breakfast treat, versatile enough to pair with fresh fruit, maple syrup, or a dollop of whipped cream. Perfect for weekend brunch or a weekday indulgence, this recipe is easy to customize and guaranteed to satisfy your chocolate cravings with a healthy twist!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 3 tablespoons Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoons Granulated sugar
- 1 cup Milk (any type)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Melted butter or neutral oil
- 0.25 cup Chocolate chips (optional)
- 1 tablespoon Butter or oil (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar.
In a separate bowl, combine the milk, egg, vanilla extract, and melted butter. Whisk until smooth and well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix – some lumps are okay.
If desired, gently fold in the chocolate chips for an extra chocolatey touch.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Scoop about 1/4 cup of the batter onto the skillet for each pancake. Spread it slightly with the back of a spoon if needed.
Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Flip the pancake and cook for an additional 1-2 minutes until the other side is golden brown.
Transfer the cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet as necessary between batches.
Serve warm with your favorite toppings like fresh fruit, maple syrup, whipped cream, or a drizzle of chocolate sauce.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 1900 mg | 83% | |
| Total Carbohydrate | 164.2 g | 60% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 61.0 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 402 mg | 31% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1263 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
