Double Chocolate Brownie Pancakes

• Vegetarian

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 cup Chocolate chips
  • 1/2 cup Cocoa powder, unsweetened
  • 1/4 cup Dark or milk chocolate chips
  • 1 Pinch Salt
  • 1 cup Self raising flour
  • 1 3 tablespoons cup Sugar, raw
  • 2 tsp Vanilla extract, pure
  • 1/2 cup Wholemeal | whole wheat flour

• Dairy

  • 4 tbsp Butter, light
  • 1 11/16 cups Skim milk, low fat

Found on cafedelites.com

Description

Ingredients

• 1 cup self raising flour (or plain/all purpose or spelt flour/s are fine)
• ½ cup wholemeal | whole wheat flour
• ½ cup unsweetened cocoa powder
• 3 tablespoons cup raw sugar (or your natural sweetener of choice)
• 1 teaspoon baking powder (2 teaspoons if using plain/all purpose flour/s)
• (1/2 teaspoon baking soda if using plain/all purpose flour/s)
• Pinch of salt
• 4 tablespoons light butter, melted (or oil of choice)
• 2 teaspoons pure vanilla extract
• 1½ cups low fat/skim milk (or almond milk)
• ¼ cup dark or milk chocolate chips
• ½ cup chocolate chips of choice (I used dark chocolate)
• 3 tablespoons low fat/skim milk (or almond milk)

Directions

• Combine the flour, cocoa powder, sugar (or sweetener), baking powder (and baking soda if using) and salt together in a mixing bowl. Pour in the butter (or oil), vanilla and milk. Whisk until combined. Fold through chocolate chips.
• Heat a nonstick pan over low-medium heat with cooking oil spray. Pour ¼ cup of batter per pancake into the pan and cook until the surface starts to bubble and the bottom is set. Flip and cook until done. Repeat with remaining batter.
• Melt the chocolate in a microwave or over stove top (use your preferred method). Stir with a fork until lump free and evenly melted. Add the milk and whisk until smooth, combined and a creamy sauce has formed.
• To serve, dust with a little icing or confectioners sugar, and drizzle with the chocolate ganache.

Nutrition