Healthy Chocolate Pancakes With Coconut Whipped Cream 21 Day Fix Food

THE ULTIMATE HEALTHY CHOCOLATE CHIP PANCAKES

Steps:

• In a medium bowl bowl, whisk together the butter, egg white, vanilla, maple syrup, and salt. Stir in the Greek yogurt, stirring until no lumps remain. Stir in the vinegar until fully incorporated. Stir in the milk and water. Pour the flour evenly over the top of the batter, and evenly sprinkle the baking soda and baking powder on top of the flour. Stir until the flour is just incorporated. Gently fold in the chocolate chips.
• Lightly coat a large nonstick pan or griddle with nonstick cooking spray, and briefly preheat over low heat.
• Using a scant 2 tablespoons of batter for each pancake, dollop the batter onto the hot pan, and spread into a circular shape using a small spatula or back of a spoon (if desired). Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until cooked through. Re-coat the pan with nonstick cooking spray, and repeat with the remaining batter.

HEALTHY CHOCOLATE PANCAKES WITH COCONUT WHIPPED CREAM [21 DAY FIX]

Steps:

• First, blend your oats into a fine powder using a blender or food processor
• In a large bowl, whisk together the blended oats, whole wheat flour, baking powder, baking soda, egg, almond milk, honey, and cocoa powder
• Add a pinch of salt and whisk to combine
• In a skillet, heat about 1 teaspoon of coconut oil over medium to medium high heat
• Once hot, add 1/2 cup of batter into the pan
• Using a spatula, turn the pancake when bubbles have started to form along the edges and center
• Continue cooking until the other side has browned (a little harder to tell since it's a chocolate pancake, but it doesn't take long).
• Continue until all 4 pancakes are done, adding a fresh teaspoon of coconut oil into the pan before starting each new pancake
• For the coconut whipped cream, let your cans of coconut milk sit in the fridge overnight before you make the pancakes
• Open the cans and scoop the solidified coconut cream off the top and into a bowl
• Beat (using a stand mixer or hand mixer) until the coconut cream has whipped and forms stiff peaks
• Serve each pancake with 1 blue container (1/4 cup) of coconut whipped cream over top!

DECADENT CHOCOLATE PANCAKES

Steps:

• Whisk cocoa powder and sugar together in a bowl until well combined. Add flour, brown sugar, baking soda, baking powder, and salt; continue whisking until evenly mixed. Make a well in the center of the bowl.
• Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in a separate bowl. Pour into center of the well of the cocoa mixture; mix until just blended.
• Heat a lightly oiled griddle over medium heat. Drop 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

COCOA PANCAKES

Steps:

• In a small bowl, combine the first six ingredients. Combine the milk, egg substitute and butter; add to dry ingredients just until moistened., Pour batter by scant 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned. Serve with raspberries and yogurt.