Chocolate Chocolate Veggie Pancakes Food

CHOCOLATE CHOCOLATE CHIP PANCAKES (GF)

Steps:

• To a large bowl, add oat flour, gluten-free flour, almond flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.
• To a separate mixing bowl, add banana and mash. Then add melted coconut oil, vanilla extract (optional), and maple syrup and whisk to combine. Then add non-dairy milk and whisk to combine. If the coconut oil hardens or clumps, it's not a big deal. You can microwave (for 45 seconds - 1 minute) to remelt - otherwise proceed.
• Add the wet ingredients to the dry ingredients and gently fold everything together. Then add the chocolate chips (see photo) and gently fold/mix until the batter is well combined. It should be thick but pourable/scoopable. If too thin, add more gluten-free or almond flour. If too thick, thin with a little non-dairy milk.
• Heat a large nonstick skillet, griddle, or cast-iron skillet over medium heat. Carefully rub skillet with coconut oil.
• Once hot, spoon 1/4 - 1/3 cup of the batter onto skillet. Cook until surface of pancakes have some bubbles and the edges appear dry (~2 minutes). Carefully flip pancakes and cook until browned on the underside (~2 minutes more).
• Transfer cooked pancakes to a baking sheet or plate and keep warm in a 200-degree F (94 C) oven. Continue cooking until all batter is used up - about 12 pancakes (as original recipe is written).
• These pancakes are delicious on their own, but they're amplified with toppings (see options above). Store cooled leftover pancakes (without toppings) in a container separated with wax or parchment paper to prevent sticking. Will keep in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat in the toaster oven or oven until hot.

CHOCOLATE PANCAKES RECIPE BY TASTY

Steps:

• In a large bowl, mix together yolks and sugar, while still whisking, add milk
• Carefully fold in whipped egg whites.
• NOTE: It's better to use a spoon rather than a whisk.
• Add and mix the melted butter and the vanilla.
• In another large bowl, mix the sieved flour, cocoa powder, and the baking powder.
• Form a little well in the middle and pour the milk and eggs mixture. Stir until the batter is smooth.
• Mix in the chopped chocolate. Let the batter sit for 15-20 minutes.
• To make the ganache, in a small saucepan, heat the heavy cream, without letting it boil.
• Take off the heat, mix with the chocolate chips until perfectly smooth.
• Over low to medium heat, pour ¼ cup (60 ml) of pancake batter on a well-oiled pan.
• When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
• When the pancakes are ready, pour the chocolate ganache on top.
• NOTE: If the ganache has hardened while you were making the pancakes, you can microwave it for 15-20 seconds.
• Garnish with raspberries.
• Enjoy !

CHOCOLATE PANCAKES

Steps:

• Tip the flour, cocoa powder, baking powder and sugar into a large bowl with a small pinch of salt. Add the eggs and whisk until smooth. Gradually whisk in the milk until you have a smooth batter, then mix in the chocolate chips.
• Heat a splash of the oil and a little of the butter in a non-stick frying pan until sizzling. Cook the pancakes, using 2 tbsp batter for each, for 2 mins until bubbles start to form on the surface. Flip and cook for 2 mins more (you'll need to do this in batches). Keep the pancakes warm in a low oven while you cook.
• To serve, whip the cream with the icing sugar and vanilla until thick. Top the pancakes with the whipped cream, berries and maple syrup, if using.