Brownie Pancakes
Can Sunday brunch without a sweet treat even be called brunch? These brownie pancakes deliver a deep decadent cocoa flavor served up in fluffy, thick chewy pancakes. A perfect sweet brunch treat. Yummy!
Ingredients
- ¾ cups whole-grain pastry flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ cup nonfat milk , (1% milk works fine too)
- 1 cup Powdered Stevia
- 1 teaspoons espresso powder or instant coffee
- 1 ½ tablespoons olive oil
- 2 large eggs, (at room temperature)
- Cooking spray
Instructions
- In a large bowl, mix together the flour, cocoa powder, baking powder, and baking soda.¾ cups whole-grain pastry flour, ¼ cup unsweetened cocoa powder, 1 teaspoons baking powder, ¼ teaspoon baking soda
- In a medium bowl, whisk together the milk, Stevia, espresso powder (if using), and oil until well-blended. Add the liquid ingredients and eggs to the bowl containing the dry ingredients and mix until combined.½ cup nonfat milk, 1 cup Powdered Stevia, 1 teaspoons espresso powder or instant coffee, 1 ½ tablespoons olive oil, 2 large eggs
- Preheat a pan over medium heat until a drop of water sizzles on it; remove the griddle from the heat and spray with cooking spray just before using. Any pan, 5 inches or larger should work.Cooking spray
- Use 1/4 cup batter for each pancake (about 50 ml). Pour the batter onto the center of the griddle and move it around until it forms a pancake about 4-5 inches across. Bake each pancake for about 1 minute on each side. You'll know it's ready to turn them over the first time when small bubbles pop on the pancake surface.
Notes
If you want to add a little something extra to your pancakes you can add some fresh berries, whipped cream, sugar-free syrup, or your own favorite pancake topping.
You can also add a handful of chocolate chips or nuts such as walnuts to the batter for a little extra texture and flavor.
We can't always find espresso powder where we live, so we sometimes use instant coffee instead.
Take the eggs out of the refrigerator 30 minutes before you start cooking so they'll be at room temperature when you are ready to make the pancakes.
We use a flat, nonstick pan for cooking.
These pancakes freeze very well. Make extras, cook, and let cool, then freeze individual portions in zippered plastic bags.
Nutrition Info Per Serving
Nutrition Facts
Brownie Pancakes
Serving Size
2 pancakes
Amount per Serving
Calories
244
% Daily Value*
Fat
11.4
g
18
%
Saturated Fat
2.6
g
13
%
Trans Fat
0
g
Polyunsaturated Fat
1.4
g
Monounsaturated Fat
6.5
g
Cholesterol
124.6
mg
42
%
Sodium
267.1
mg
11
%
Potassium
198
mg
6
%
Carbohydrates
29.3
g
10
%
Fiber
6.7
g
27
%
Sugar
1.7
g
2
%
Protein
9.6
g
19
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
22.6
g
* Percent Daily Values are based on a 2000 calorie diet.