Tuesday, September 4, 2012

Chocolate Pancakes

Recently I made a birthday breakfast for my best friend who is visiting from Oregon. When I asked her what she wanted for her birthday breakfast, she couldn't decide. So Taylor said: "let me help you out!" We were all floating in the pool at the time, pondering over what I would be making the next morning. They came up with Chocolate Pancakes. Since my daughter and Penny both have special diet needs, I made these Gluten-Free (for the celiac) and Sugar-Free (for the diabetic). You can easily make these regular gluten pancakes, buy subbing bisquick in place of the better batter, and sugar for the stevia (if using sugar you will need 12 TBSP sugar).


Gluten-Free Chocolate Pancakes
2 cups better batter pancake mix
4 TBSP cocoa powder
6 packets stevia 
1 tsp pure vanilla extract
1 1/2 cup milk
1 1/2 cup buttermilk
*optional: Chocolate syrup, Whipped Cream, Strawberries, for garnish.

 Add 2 cups pancake mix, cocoa powder, stevia, vanilla, milk, and buttermilk, to a mixing bowl.
 Mix on high until smooth.
Heat up your skillet to 400 degrees, or use a skillet over the stove on medium high heat.
Spray with olive oil to prevent them from sticking. 
Cook for about 2 minutes on each side.

Stack and garnish with whipped cream, strawberries, and syrup if desired. 
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