Weekends are all about a stack of big, fluffy pancakes, which is why we love whipping up these chocolate pancakes on Saturdays and Sundays. This chocolate pancakes recipe is made without refined sugar, using pure maple syrup as a sweetener instead.
Because these chocolate pancakes are made with a natural sweetener and whole wheat flour, you can serve this yummy breakfast to your kids and feel good about the fact that you’ve given them a wholesome start to their day. Even better, the kids can join in on this sweet, weekend activity!
Ask your little helpers to decorate these healthy chocolate pancakes. Give the kids strawberry slices or raspberries to create fun shapes on top of the pancakes. A finishing drizzle of melted chocolate is all they need to go crazy over this indulgent, yet healthy breakfast.
In a large bowl, combine the flour, baking powder, baking soda, and salt; temporarily set aside.
In a separate bowl, whisk the milk, maple syrup, eggs, and vanilla together until blended well.
Add the wet ingredients to the bowl of dry ingredients, then use a rubber spatula to gently stir everything together just until combined. Try not to overmix the batter.
Warm a non-stick pan over medium heat until hot. Use a ladle or measuring cup to scoop about ¼ cup of batter into the pan. Cook until the edges are set and the batter begins bubbling all throughout the top.
Use a sharp-edged spatula to gently lift and flip the pancake. Cook the other side for another 30 seconds or so, until the pancake is set.
Arrange strawberry slices or raspberries on top of the pancakes, then drizzle melted chocolate all over.