An easy healthy chocolate pancake recipe perfect for chocolate lovers and anyone looking to spice up their pancakes! Serve with, cream, berries and more.
About this Recipe
What’s better than starting the day with a hot stack of homemade pancakes? And better yet, chocolate pancakes! With a few scoops of cocoa powder, you can upgrade your normal everyday pancakes into healthy chocolate pancakes.
I am always looking for new ways to make delicious recipes more healthy and nutritious. And because most people love chocolate pancakes, I thought why not create a delicious healthy recipe for people to enjoy? This recipe is a favorite amongst kids, adults, everyone!
How to Make Homemade Chocolate Pancakes Healthier
In order to make these chocolate pancakes healthier than usual, I made a few adjustments. First of all, I used wholemeal flour instead of white flour because it’s more nutritious and rich in fiber. This is because most of the natural nutrients found in white flour are stripped away when the white flour is refined.
In fact, you can swap wholemeal flour for plain flour in most recipes. The biggest difference is in the color and flavor. Wholemeal flour is brown and tastes a bit grainy, but is still delicious in my opinion.
How to Serve Healthy Chocolate Pancakes
You can serve these pancakes with anything, so get creative! Here are some of my favorite ways to serve up a stack of healthy chocolate pancakes:
- Maple syrup
- Chocolate sauce
- Banana slices
- Whipped cream if you want to go all-out
Chocolate Pancake Ingredient Substitutions and Swaps
You can still make a quick and easy batch of these healthy chocolate pancakes, even without all of the ingredients listed.
Here’s how to swap and substitute the ingredients:
- Instead of wholemeal flour, you can use plain flour. However, plain flour is not as healthy in comparison to wholemeal flour.
- You can use another type of milk if you don’t have soya or almond milk.
Can I Store Healthy Chocolate Pancakes?
These healthy chocolate pancakes are best eaten fresh and hot off the griddle. However, you can let the pancakes cool, cover them tightly, and refrigerate for 1-2 days. To reheat, pop the pancakes in the microwave for 30 seconds, or until warmed.
Alternatively, you can heat the pancakes in a skillet for 1-2 minutes, flipping once.
More Healthy Breakfast Recipes
If you’re on a mission to start your day with a healthy meal, we have the recipes you need. Try these other protein-packed and dairy-free breakfast recipes:
- Healthy Chocolate Banana Smoothie
- Vegan Banana Bread from the Simple Veganista
- Skinny Banana Split Breakfast Recipe
- 15 Easy and Healthy Breakfast Recipes
Thanks for reading this recipe, comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
- 1 cup of wholemeal flour
- 1/3 cup of unsweetened cocoa powder
- 1/4-1/2 cup of brown sugar
- 2 tsp of baking soda
- 1/2 tsp of baking powder
- 2 eggs
- 1 1/4 cup of soya milk/almond milk
- 2 tsp of vanilla extract
- A pinch of salt
- Add whole wheat flour, cocoa powder, baking powder, baking powder, salt and brown sugar to a large bowl and mix. Create a well in the middle of and set aside.
- Add soya milk, eggs, vanilla extract to another bowl and whisk well.
- Pour the egg mixture (from 2) into the well in the dry mixture (from 1). Using a fork, stir slowly in the middle of the well. Gradually draw in the flour from the sides of the bowl while stirring.
- Heat 1 tsp of unsalted butter on a low/medium heat stove. Use a ladle to pour the batter into the pan and leave to cook for 1-3 minutes. Flip over once bubbles start to appear on the surface and cook for another 1-3 minutes. Repeat this step for the rest of the batter and serve