Chocolate-Chocolate Veggie Pancakes
- Level: Easy
- Yield: 12 large or 20 small pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 165
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 27
- Dietary Fiber
- 2
- Sugar
- 12
- Protein
- 5
- Cholesterol
- 30
- Sodium
- 166
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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.