“Again from the Montreal Gazette and attributed to Norene Gilletz Healty Kitchen cookbook. The berries can be either fresh or frozen.”
READY IN:
29mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl or a food processor fitted with the steel blade, combine flours, cocoa, sugar, baking powder, salt. Mix well.
  2. Add the eggs, milk, water oil, and vanilla. Whisk together, or process 8-10 seconds, or until smooth and blended. Using the rubber spatula, mix in the chocolate chips.
  3. Spray a large nonstick frying pan or griddle with cooking spray and heat over medium heat.
  4. Drop the batter, using a scant 1/4 cup for each pancake, into the frying pan.
  5. Cook for 2-3 minutes, or until bubbles appear on the top. Turn pancakes with a rubber spatula and lightly brown for 2-3 minutes.
  6. Repeat with remaining batter. Because chocolate chips tend to sink to the bottom of the batter stir often. Serve pancakes warm with berries or yogurt.

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