I considered trying to come up with a clever title for this post, but they’re Chocolate Pancakes. I mean, really. You don’t mess with Chocolate Pancakes.

DH came up with this recipe by combining recipes for pancakes and marble cake. The sweetening technique came from some research he did on artificial sweeteners that showed that when you mix them, it both mitigates after-taste and multiplies the sweetening effect (so you don’t need as much). If you’re more concerned aboutĀ  artificial sweeteners than calories, feel free to experiment with the sweetener of your choice. Sugar also works.

Chocolate Pancakes

(makes ~12 pancakes)

Wisk together in a large bowl:

  • 1 1/2 c all-purpose flour
  • 3 T powdered splenda
  • 1 1/2 t baking powder
  • 1/2 t salt

Sift in:

  • 1/3 c cocoa
  • 1/2 t baking soda

Whisk together in another bowl:

  • 1 1/2 cups milk
  • 3 T vegetable oil or melted butter
  • 2 large eggs
  • 1/2 t vanilla

Blend the wet ingredients into the dry until just combined. Cook on a hot griddle, about 1/3 cup per pancake.

If using sugar: omit the Splenda and Sugar Twin, and add 1/4 cup + 3 tablespoons of sugar to the dry ingredients

I like to top these with fresh fruit and yogurt, or cream cheese and a bit of jam. They are also very tasty cold this way.

DH likes his with maple syrup. Yeah, chocolate and maple. He also mixes ketchup and Swiss Chalet sauce. Fortunately, I can forgive an awful lot from the inventor of chocolate pancakes.

This post is for Vicky (Some Kind of Mom), who has recently gone sugar-free. She also told me about gluten-free flours, and I must say that coconut and arrowroot floursĀ sound like they’d be pretty tasty mixed with chocolate. If you give it a try, let me know how it works out!