Double Chocolate Brownie Pancakes

You know what I like?  A pancake that tastes decadent and dessert-like but is actually pretty healthy!  Instead of brownie mix, these pancakes get their rich, chocolaty color and flavor from cocoa powder and just a handful of dark chocolate chips.  And most of the sweetness comes from mashed bananas and honey.  And please don’t forget the whole wheat flour! 

With of the delicious natural sweetness, I topped my pancakes with a handful of berries instead of syrup (though the boys, as always, liked a drizzle of syrup on theirs).  Take a bite and imagine you’re eating brownies for breakfast…mmmmm…

Double Chocolate Brownie Pancakes

An Amy’s Cooking Adventures Original Recipe

1 ½ cup whole wheat flour

4 tbsp cocoa powder (I used Hershey’s Special Dark)

1 tsp baking powder

¼ tsp baking soda

Pinch of salt

2 ripe bananas, mashed

1 ½ cups lowfat milk

½ tsp vanilla

2 large eggs

2 tbsp honey

¼ cup dark chocolate chips

Mixed berries, fresh or thawed frozen

Maple syrup

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, whisk together the bananas, milk, vanilla, eggs and honey.

Add the wet ingredients to the dry and stir until just combined.  Fold in the chocolate chips.

Pour 2-3 tablespoons of pancake mix on to an electric skillet (preheated to 350 degrees).  Cook for 2-3 minutes or until the tops begin to bubble.  Flip, and cook for an additional 2-3 minutes or until fully cooked.  Serve with berries and maple syrup.

Makes about 20 pancakes