Brownie Batter Pancakes – a delicious recipe with whole wheat pastry flour, baking powder, cocoa, sugar, salt, unsweetened applesauce. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
If you have a pan that can handle the heat (such as a cast iron skillet) set a non-stick pan or skillet over medium-low heat. (I do this before anything else so that once the mix is done, the skillet is preheated and ready to go. I'm impatient, clearly.)
2
In a medium bowl, whisk the dry ingredients together very well.
3
In a small measuring cup, stir together all the wet ingredients.
4
Add the wet to the dry and mix until the dry ingredients JUST disappear. You don't want gummy pancakes.
5
If you haven't already, preheat your skillet on medium-low heat and let it get nice and hot (flick some water on the surface of the pan, if it sizzles it's ready to go!) Pour a very small amount (about 2 Tablespoons, one cookie scoop) worth of batter onto the center of your skillet and let it cook until bubbles start to form and the edges are set. Flip them, taking care not to break the pancakes (they are fragile) and cook them for 30 seconds - 1 minute longer.
70
kcal
Calories
1
g
Fat
14
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup whole wheat pastry flour (30g), 1/4 tsp baking powder, 1 Tablespoon cocoa powder (I used Hershey's Special Dark), 1 Tablespoon of Splenda Granulated sugar (or 1 Tablespoon of sugar), and more.
Yes, Brownie Batter Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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