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Whole Wheat Chocolate Chocolate Chip Pancakes with Red Eye Syrup

Course Breakfast
Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
Author Sarcastic Cooking

Ingredients

  • 1 ¼ Cup Whole Wheat Flour
  • 1 ½ Teaspoons Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Cup Unsweetened Cocoa Powder
  • 4 Tablespoons Granulated Sugar
  • Pinch of Salt
  • 1 Egg
  • 1 ¼ Cups Buttermilk
  • 1 Cup Semisweet Chocolate Chips
  • 2 Tablespoons Melted Coconut Oil plus more for the pan
  • 1 Teaspoon Vanilla
  • ¼ Cup Warm Coffee
  • ½ Cup Maple Syrup

Instructions

  1. Preheat oven to 200 degrees F.
  2. Add 1/3 cup of the chocolate chips and 2 tablespoons of coconut oil to a medium microwave-safe bowl. Microwave for 40-50 seconds. Mix until all the chocolate chips are melted. Set off to the side.
  3. Mix the flour, baking soda, baking powder, cocoa powder, sugar, and salt together using a whisk in a large mixing bowl.
  4. Whisk the buttermilk into the melted chocolate. Mix in the egg and vanilla.
  5. Pour the wet ingredients into the dry. Mix together. Fold in the chocolate chips and let the batter sit for at least five minutes before cooking.
  6. Heat a bit of coconut oil in a large skillet over medium/high heat. Add about a 1/3 cup scoop of batter to the pan. When little bubbles start forming around the edges of the batter, about 1-2 minutes, flip the pancake and cook for an additional minute or two. Continue that process until all batter is used up.
  7. Place the cooked pancakes on a baking sheet and keep them warm in the oven until all pancakes are cooked.
  8. To make the red eye syrup, mix the coffee and maple syrup together in a small bowl. Serve poured over warm pancakes right away.