Chocolate-Chocolate Veggie Pancakes (Melissa d'Arabian) |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
|
Ingredients:
1 cup all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon kosher salt |
1/4 teaspoon baking soda |
6 ounces plain yogurt |
1/2 cup peeled, roughly chopped carrots, or baby-cut carrots |
1/2 cup whole oats |
1/2 cup fresh spinach leaves |
1/4 cup unsweetened cocoa, such as dutch process |
1/4 cup milk, plus 1/4 cup as needed |
3 tablespoons honey |
1 teaspoon vanilla extract |
1 apple, peeled and roughly chopped |
2 eggs |
1/3 cup mini chocolate chips |
vegetable oil, for greasing the pan |
fresh fruit, for garnish |
powdered sugar, for garnish |
Directions:
1. Whisk the flour, baking powder, salt and baking soda in a medium bowl. Set aside.
2. Place the yogurt, carrots, oats, spinach, cocoa, 1/4 cup milk, honey, vanilla and apples into a high quality blender. Blend on high until the mixture is very smooth like the consistency of melted ice cream, about 1 minute. If the mixture is too thick, add an additional 1/4 cup milk and blend. Add the eggs and pulse to incorporate.
3. Pour the blended mixture into the bowl with the flour mixture and stir gently 6 or 7 times with a wooden spoon. Add the chocolate chips and stir a couple more times. Do not over mix.
4. Heat a pancake griddle or skillet over medium heat. Use a basting brush to grease the pan, brushing on just enough oil to coat the surface. Pour the pancake batter, either using a heaping tablespoon for small pancakes or 1/4 cup measure for large ones. Cook the pancakes on one side until large bubbles appear, about 2 minutes. Flip the pancakes and finish cooking on the other side, about 1 minute. Serve with fresh fruit and powdered sugar.
|
|