Ingredients
- 3/4 cups Flour Blend (equal parts white flour, whole-wheat flour, and wheat germ)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 large egg
- 1/4 cup Purple Puree
- 2 tablespoons honey or pure maple syrup
- 1/4 cup fresh or frozen blueberries (optional boost)
- 1/4 cup chocolate chips
- Butter or cooking spray, for greasing skillet
Directions
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Mix together Flour Blend, baking powder, salt, and cocoa powder. Set aside. (To store cocoa pancake mix for the future, triple the dry ingredients and keep in a sealed, labeled plastic bag.) In another bowl, whisk together the vanilla, milk, egg, Purple Puree, honey or maple syrup, and blueberries, if using. (If using frozen berries, don’t thaw them before adding; this will prevent bleeding.) Add the wet ingredients to the dry ones until just blended. (Don’t over-mix.) Add a little milk if batter is too thick. Add the chocolate chips and mix lightly.
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Butter or spray a large skillet over medium heat. Test the pan to see if it’s hot enough by tossing a few drops of water in – it should sizzle. The skillet will grow hotter over time, so turn it down if it starts to smoke. Drop tablespoons or small ladles of batter onto the skillet in batches. Try to get chocolate chips in each pancake. When bubbles begin to set around the edges of the pancake and the skillet side of the pancake is golden (peek under), gently flip them over. Continue to cook 2 to 3 minutes or until pancakes are set. Serve stacked high, dusted with powdered sugar, drizzled with warm maple syrup