Do you enjoy breakfast for dinner? We do! It’s a nice treat once in a while, especially when chocolate is involved. We also enjoy it as brunch on Saturdays. I actually made it for dinner recently when we had a guest and it went over very well. Can you really go wrong with chocolate and pancakes?
I discovered this delectable recipe recently, and it was an instant hit. I have modified it (just slightly) from the original recipe. We love it topped with butter and real maple syrup!
You’ll reap more nutritional benefits when you soak some components of this recipe, so begin with these ingredients:
- 1 cup rolled oats
- 1 cups soft wheat berries
- 2 cups kefir, buttermilk or water with 2 Tbsp whey, lemon juice or vinegar
Pour the ingredients in your blender and blend for a few minutes. Leave at room temperature overnight or up to 24 hours.
In the morning, or when you are ready, add to the blender:
- 2 eggs
- 2 tsp vanilla
- 1 tsp sea salt
- 2 Tbsp coconut oil
- 1/2 cup cocoa/cacao powder
- 1/3-1/2 cup Sucanat
- 1/2 tsp baking soda
- 2 tsp baking powder
- dark chocolate chips
Oil & preheat your pan on medium heat.
Add and blend eggs, vanilla, sea salt & coconut oil. Make sure a vortex forms (if needed, add 1 tablespoon or more of water till batter is churning) before adding in cocoa powder, sucanat, and blend till smooth. Finally, add baking soda and baking powder and blend in thoroughly but briefly.
Make your pancakes by simply pouring the batter from the blender onto your hot pan. Let it sit for a minute and then drop a small handful of chocolate chips on top. When you see bubbles on the top and the edges firming up… flip it over and cook it for a couple minutes.
Serve with real butter and real maple syrup.