Chocolate-Chocolate Veggie Pancakes

Total Time:
25 min
10 min
15 min

12 large or 20 small pancakes

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 6 ounces plain yogurt
  • 1/2 cup peeled, roughly chopped carrots, or baby-cut carrots
  • 1/2 cup whole oats
  • 1/2 cup fresh spinach leaves
  • 1/4 cup unsweetened cocoa, such as Dutch process
  • 1/4 cup milk, plus 1/4 cup as needed
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 apple, peeled and roughly chopped
  • 2 eggs
  • 1/3 cup mini chocolate chips
  • Vegetable oil, for greasing the pan
  • Fresh fruit, for garnish
  • Powdered sugar, for garnish
  • 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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