Where I live, we’re all preparing for a big time snow day! The school’s have already cancelled, the fridge is full, and the firewood’s been brought in. I love to start off days like that with a yummy, special breakfast and these hot cocoa pancakes fit the bill for sure.
To look at them, you’d think they’re are extremely rich and decadent. They sure taste that way, but nutritionally speaking they’re
about the same actually a bit healthier than traditional pancakes with butter and syrup. Plus you get the bonus of the benefits of the cocoa. Plus the kids LOVE them!
In the recipe below I used a baking mix, like Bisquick, just to be a wee bit quicker, but you can adapt this to fit your favorite pancake recipe too. I also use TruMoo chocolate milk because its low in fat and has less sugar than most chocolate milks. Plus its so creamy and chocolaty. (FYI, they aren’t paying me to say that, we really just enjoy their milk!)
I hope you like these hot cocoa pancakes as much as we do.
- 2 cups biscuit mix
- 2 tablespoons sugar
- 2 tablespoons unsweetened baking cocoa
- 1 cup chocolate milk
- 1 teaspoon vanilla
- 2 eggs
- Chocolate syrup
- Sweetened whipped cream
- Baby marshmallows
- Dark chocolate shavings
- In large bowl, stir all ingredients except Toppings with wire whisk until well blended. Heat nonstick griddle to 375°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
- For each pancake, pour slightly less than 1/4 cupful batter onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges.
- Drizzle pancakes with chocolate syrup; top with whipped cream. Sprinkle with marshmallows and chocolate shavings.
- I often have a bag of Hershey miniature candy bars hanging around. You can use a microplane grater on the Special Dark bar for perfect chocolate shavings.