Chocolate-Chocolate Veggie Pancakes

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 12 large or 20 small pancakes
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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


  1. Whisk the flour, baking powder, salt and baking soda in a medium bowl. Set aside.
  2. 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.
  3. 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.
  4. 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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