Whole Wheat Chocolate Pan Cake Food

DOUBLE CHOCOLATE WHOLE WHEAT PANCAKES

Steps:

• In a large bowl, stir together all-purpose flour, whole wheat flour, Carnation Breakfast Essentials® Rich Milk Chocolate Light Start™ Rich Milk Chocolate Powdered Drink Mix , cinnamon, baking powder, and salt. In another bowl, whisk together eggs, milk, oil, and vanilla until combined. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in chocolate pieces. For thinner pancakes, add in additional milk until desired consistency.
• Pour 1/4 cup portions of batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry.
• Serve warm. If desired, dust pancakes with powdered sugar or serve with yogurt or fresh fruit.

HEALTHY CHOCOLATE PANCAKES

Steps:

• Mix together the sifted flour, cocoa, baking powder, baking soda and salt in a large bowl.
• In a separate large bowl, whisk together the milk, maple syrup, eggs and vanilla.
• Add the wet ingredients to the bowl with the dry ingredients and stir to combine. Don't overmix.
• Add the mini chocolate chips, if using, and stir gently to incorporate them.
• Heat a griddle or large saute pan over medium heat. Spray with cooking spray and pour about 1/4 cup of the batter at a time. You'll be able to get 4-5 on a two-burner griddle and 3 in a large skillet at a time.
• Cook for 3-4 minutes on the first side, until the edges are cooked through and the middle of each pancake is bubbling. (If your stove cooks unevenly, you may want to turn your pan during the cooking time.)
• Carefully flip each pancake (it will release from the pan easily if it's ready to flip) and cook an additional 1-2 minutes on the other side, until cooked through.
• Remove cooked pancakes to a plate or place in the oven to keep warm while you repeat. Note: I spray the pan/griddle with cooking spray in between each batch. I also find I need to reduce the heat a little as I continue to cook the pancakes so as not to burn them.
• Serve with strawberries, mini chocolate chips, maple syrup or powdered sugar, as desired. Enjoy!

WHOLE WHEAT CHOCOLATE CHIP PANCAKES

Steps:

• Sift flour, baking powder, and sugar together in a bowl; pour in milk and butter and mix well. Stir eggs and vanilla extract into flour mixture until batter is smooth.
• Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls 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.

WHOLE WHEAT PANCAKES

Steps:

• In a large bowl, combine the flour, wheat germ, baking soda and salt. In another bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until blended., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in an airtight freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

HEALTHY WHOLE WHEAT PANCAKES

Steps:

• In a large mixing bowl, sift together flour, baking powder, baking soda, and salt.
• Whisk in buttermilk, honey, applesauce, and eggs just until combined.
• Preheat a flat griddle over medium-high heat.
• Scoop ¼ cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping.
• Cook other side until golden brown. Serve hot.

WHOLE WHEAT VEGAN PANCAKES

Steps:

• Measure out 1 cup of almond milk and add 2 tsp of apple cider vinegar. Set aside.
• In a medium sized mixing bowl, combine all of the dry ingredients.
• Add the melted butter and almond milk mixture to the bowl and whisk to combine. Batter should be mostly smooth.
• Let the batter rest for 6-7 minutes- this is important! Don't skip this step!
• After about 3 minutes, heat a non-stick pan on the stove over medium heat.
• Once the batter has rested, it should appear airy and fluffy when stirred.
• Now that the batter is ready, prepare to make the pancakes. Add a dollop of vegan butter to the pan to line the bottom.
• Use a 1/3 measuring cup to scoop out the mix and transfer it to the pan.
• Once the pancake begins to bubble (refer to photos above), flip the pancake over and allow cooking until lightly browned (1-2 minutes).
• Repeat until all batter has been cooked, applying a dollop of vegan butter at the start of cooking each pancake.
• Top with fresh fruit (optional) and your favorite maple syrup. Enjoy!

WHOLE WHEAT CHOCOLATE CAKE

Steps:

• Stir together sugar, flour, whole wheat flour, baking soda and salt in a mixing bowl.
• Combine butter, water and cocoa in saucepan.
• Bring mixture to a boil, stirring constantly.
• Remove from heat.
• Pour into flour mixture.
• Mix well, using wooden spoon.
• Blend in eggs and sour cream, mixing well.
• Pour batter into greased 13 x 9 x 2-inch baking pan.
• Bake in preheated 375 degree F. oven 30 minutes or until cake tests done.
• Cool in pan on rack.
• Meanwhile prepare Cocoa Frosting.
• COCOA FROSTING: Combine butter, milk, and cocoa in saucepan.
• Cook over medium heat until butter is melted and mixture is smooth.
• Stir in confectioners' sugar, that has been sifted.
• Continue cooking over low heat until confectioners' sugar is completely dissolved.
• Remove from heat.
• Stir in vanilla.
• Frost cake immediately.
• Pierce warm cake with fork.
• Pour Cocoa Frosting over all.
• Cool completely.
• Cut into squares.

WHOLE WHEAT CHOCOLATE PAN CAKE

Steps:

• Heat oven to 350º F.
• In a medium bowl, mix flour, granulated sugar, cocoa, baking soda and salt.
• In a smal bowl, mix oil, vinegar, water and vanilla.
• Stir water mixture into flour mixture with spoon about 1 minute or until well blended.
• Pour into greased 9X13 inch pan.
• Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
• Spoon hot chocolate frosting on top of warm cake.
• Frosting:.
• In a small saucepan, melt butter and chocolate chips. Stir in milk and powdered sugar. Whisk until no lumps remain in mixture.

WHOLE WHEAT PEANUT BUTTER CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Sift the flour, baking powder, and baking soda in a bowl. Set aside.
• In a different bowl, combine and mix the peanut butter, butter, honey, vanilla extract, and almond extract. Stir until well blended.
• Add the egg and mix until everything is uniform in color and has a smooth texture.
• Slowly mix in the dry ingredients. Add the chocolate chips.
• Form your cookies and put them on a greased cookie sheet.
• Pop them in the oven and bake for 10 to 12 minutes. Let cool and serve.