The fluffiest chocolate pancakes ever – and packed with dark rich chocolate. Plus simple steps kids can follow.
Author:by Serena Ball, RD
Yield:about 1 dozen pancakes 1x
1 1/4 cup whole wheat flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons sugar
1 tablespoon cocoa powder
1 1/4 cup milk
2 tablespoons canola or corn oil
2 eggs, separated (you’ll use only 1 egg yolk)
1/4 cup dark chocolate chips
To serve: Chocolate hazelnut spread, such as Nutella
In a medium mixing bowl, have kids add these measured ingredients: flour, baking powder, salt, sugar, cocoa; stir with a fork.
In a medium mixing bowl, have kids measure milk, oil and 1 egg yolk; mix with a fork.
In a clean bowl with clean beaters – or a hand crank egg beater, beat egg whites until light and fluffy. This will take at about 10 minutes with a hand beater. But it will keep the kids busy!
Mix the dry ingredients into the milk mixture.
Gently fold the whipped egg whites in. Explain to kids how to gently bring mixture up from bottom of the bowl as not to deflate the egg whites like a balloon.
Measure 1/4 cup scoop of batter onto hot griddle (if kids are old enough) and drop 4-5 chocolate chips onto each pancake. Flip when most of bubbles in batter have popped (but not all since these are such thick pancakes.)
To serve, spread with chocolate hazelnut spread. Kids as young as 2 can do this!