Name: Chocolate-Chocolate Veggie Pancakes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 12 large or 20 small pancakes
Ingredients: 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

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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Chocolate-Chocolate Veggie Pancakes

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