These Chocolate Pancakes are my favorite Valentine’s Day breakfast to share with my family!
– Whole-wheat flour – Cocoa powder – Baking powder – Milk – Maple syrup – Vanilla extract – Eggs – Melted butter or neutral oil for the batter and for cooking
Mix the flour, cocoa powder, and baking powder together in a medium bowl. I like to sift the cocoa powder to break up any little lumps.
Whisk in the milk, maple syrup, vanilla, eggs, and melted butter in a separate bowl. Dairy-free: Use oil instead of butter and a favorite nondairy milk.
Add the liquid ingredients to the dry ingredients and whisk together well. The batter should be fairly thin and should fall easily off of a spoon easily.
Heat a nonstick or cast iron pan over medium heat. Grease then add batter by ¼ cup portions. Cook until edges are set. Then flip and cook again.
To make hearts, make a “V” shape with the batter and spread into a heart until about 1/4-inch thick. Cook until edges are set, about 2 minutes. Then flip and cook again.
Serve, or place cooked pancakes onto a baking sheet and keep warm in a 225 degree oven. Cook the rest of the batter. Serve warm with maple syrup or nut butter.
Let any extras cool fully and store them in a airtight container or freeze for later use. Warm in 15-30 second intervals in the microwave until thawed, if frozen, and warm.