- 2 cups whole wheat flour
- 1/2 cup cocoa powder
- 1/2 cup raw sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs, beaten
- 2 1/4 cups buttermilk
- 4 Tablespoons butter, melted or canola oil
- 1/4 cup brewed coffee
- 2 teaspoons vanilla extract
Combine flour, cocoa powder, sugar, baking powder, baking soda and salt. In a separate bowl, combine beaten eggs, buttermilk, melted butter, coffee and vanilla. Add wet mixture to the dry ingredients and fold in with a spatula until just combined. Allow the mixture to set for a few minutes to thicken.
I love doubling these so we can enjoy them a few mornings in a week. I usually don’t add the chocolate chips and they are still a little sweet from the brown sugar. Speaking of, I sub brown for white sugar and often use canola oil for melted butter.
This is a great way to use up spoiling milk! I typically triple pancake recipes and then freeze extras for a quick weekday breakfast, so it’s easy to make good use of milk going bad.
My family loves these for breakfast, and I love being able to eat a ton of green vegetables in a single pancake! I use olive oil for the oil and add a big sprinkle of ground flax seed.
I use olive oil or canola oil in place of the melted butter and usually don’t add chocolate chips. The batter is really good without them too, but they can be a fun treat for a lazy Saturday morning home.
(Mine don’t look quite like this but they are some of the yummiest pancakes I have ever made!)
The cornmeal in these give the pancakes a slight crunch. They are a new breakfast favorite.