Chocolate-Chocolate Veggie Pancakes Recipe

Name: Chocolate-Chocolate Veggie Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon kosher salt; 1/4 teaspoon baking soda; 6 ounces plain yogurt; 1/2 cup peeled, roughly chopped carrots, or baby-cut carrots; 1/2 cup whole oats; 1/2 cup fresh spinach leaves; 1/4 cup unsweetened cocoa, such as Dutch process; 1/4 cup milk, plus 1/4 cup as needed; 3 tablespoons honey; 1 teaspoon vanilla extract; 1 apple, peeled and roughly chopped; 2 eggs; 1/3 cup mini chocolate chips; Vegetable oil, for greasing the pan; Fresh fruit, for garnish; Powdered sugar, for garnish

Servings: persons

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
6 ounces plain yogurt
1/2 cup peeled, roughly chopped carrots, or baby-cut carrots
1/2 cup whole oats
1/2 cup fresh spinach leaves
1/4 cup unsweetened cocoa, such as Dutch process
1/4 cup milk, plus 1/4 cup as needed
3 tablespoons honey
1 teaspoon vanilla extract
1 apple, peeled and roughly chopped
2 eggs
1/3 cup mini chocolate chips
Vegetable oil, for greasing the pan
Fresh fruit, for garnish
Powdered sugar, for garnish

1
Whisk the flour, baking powder, salt and baking soda in a medium bowl.
2
Set aside.
3
Place the yogurt, carrots, oats, spinach, cocoa, 1/4 cup milk, honey, vanilla and apples into a high quality blender.
4
Blend on high until the mixture is very smooth like the consistency of melted ice cream, about 1 minute.
5
If the mixture is too thick, add an additional 1/4 cup milk and blend.
6
Add the eggs and pulse to incorporate.
7
Pour the blended mixture into the bowl with the flour mixture and stir gently 6 or 7 times with a wooden spoon.
8
Add the chocolate chips and stir a couple more times.
9
Do not over mix.
10
Heat a pancake griddle or skillet over medium heat.
11
Use a basting brush to grease the pan, brushing on just enough oil to coat the surface.
12
Pour the pancake batter, either using a heaping tablespoon for small pancakes or 1/4 cup measure for large ones.
13
Cook the pancakes on one side until large bubbles appear, about 2 minutes.
14
Flip the pancakes and finish cooking on the other side, about 1 minute.
15
Serve with fresh fruit and powdered sugar.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/4 teaspoon baking soda, and more.

Yes, Chocolate-Chocolate Veggie 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.

Chocolate-Chocolate Veggie Pancakes

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