Chocolate-Chocolate Veggie Pancakes
Total:
25 min
Active:
10 min
Yield:
12 large or 20 small pancakes
Level:
Easy
Total:
25 min
Active:
10 min
Yield:
12 large or 20 small pancakes
Level:
Easy

Ingredients

Directions

Whisk the flour, baking powder, salt and baking soda in a medium bowl. Set aside.

Place the yogurt, carrots, oats, spinach, cocoa, 1/4 cup milk, honey, vanilla and apples into a high quality blender. Blend on high until the mixture is very smooth like the consistency of melted ice cream, about 1 minute. If the mixture is too thick, add an additional 1/4 cup milk and blend. Add the eggs and pulse to incorporate.

Pour the blended mixture into the bowl with the flour mixture and stir gently 6 or 7 times with a wooden spoon. Add the chocolate chips and stir a couple more times. Do not over mix.

Heat a pancake griddle or skillet over medium heat. Use a basting brush to grease the pan, brushing on just enough oil to coat the surface. Pour the pancake batter, either using a heaping tablespoon for small pancakes or 1/4 cup measure for large ones. Cook the pancakes on one side until large bubbles appear, about 2 minutes. Flip the pancakes and finish cooking on the other side, about 1 minute. Serve with fresh fruit and powdered sugar.

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