CHOCOLATE PANCAKES

Dessert, Vegetarian

Makes about 16 3-inch (8 cm) pancakes

1/2 cup (125 mL) all-purpose flour
1/2 cup (125 mL) whole-wheat flour
1/4 cup (50 mL) unsweetened cocoa powder
3 tablespoons (45 mL) granulated sugar
2 teaspoons (10 mL) baking powder
Pinch salt
2 large eggs
1 cup (250 mL) skim, 1 per cent or soy milk
2 tablespoons (30 mL) water
2 tablespoons (30 mL) canola oil
1/2 teaspoon (2 mL) pure vanilla extract
1/2 cup (125 mL) semi-sweet chocolate chips
Fresh or frozen raspberries or strawberries, optional, for garnish
Vanilla yogourt, optional, for garnish

These pancakes taste like brownies. Yum.

In a large mixing bowl or a food processor fitted with the steel blade, combine the flours, cocoa, sugar, baking powder and salt. Mix well. Add the eggs, milk water, oil and vanilla. Whisk together, or process for 8 to 10 seconds, until just smooth and blended. Using a rubber spatula, stir in the chocolate chips.

Spray a large non-stick frying pan or griddle with cooking spray and heat over medium heat for 2 minutes or until a drop of water skips on the surface. Drop the batter, using a scant 1/4 cup (50 mL) for each pancake, into the frying pan. Cook for 2 to 3 minutes, or until bubbles appear on the top. Turn pancakes with a spatula and lightly brown the other side for 2 to 3 minutes. Transfer the cooked pancakes to a plate and keep warm in a 200-degree F (95 C) oven.

Repeat with the remaining batter, spraying the pan between batches. Because chocolate chips tend to sink to the bottom of the bowl, stir batter often. Serve pancakes warm, with berries or yogourt or both – or just a light sprinkling of icing sugar.

Approximate nutritional content per serving:

Calories……………………………..95
Protein……………………………….3 g
Fat……………………………………4 g
Carbohydrates……………………..14 g
Dietary fibre………………………….1 g
Sodium……………………………..110 mg