Mexican Hot Chocolate Pancakes

 

 

 

Chocolate is good for you.

 

 

Don't argue.

 

 

Cocoa is full of Flavanols, which have antioxidant effects that certain, beautiful studies have shown reduce cell damage that can cause heart attacks, they help lower blood pressure, improve vascular function and improve vision.*

 

 

Now an article I read on Mayo Clinic says that many of these studies are short term and uncontrolled so more research is needed, but I have faith in the mystical properties of this tall, dark and mysterious stack of chocolate pancakes.

 

 

 

The problem with chocolate is that often it comes to us in the form of sugar-laden, empty calorie filled desserts. Even the desserts I make, which are healthier, are still desserts and generally not meal worthy.

 

But what do you do when you wake up craving chocolate first thing in the morning? Dilemma! But wait... It's a bird! It's a plane! No! It's Mexican Hot Chocolate Pancakes to the rescue! Do Dodo Doooo!

 

 

 

 

This pancake recipe makes 6-8 large pancakes and the entire batch has only 1 Tbs. of sweetener(plus a packet of stevia), 2 Tbs. of heart healthy oil and an entire zucchini, because in case you haven't noticed from my other recipes I love putting vegetables in everything, even desserts. So you can feel good about eating these pancakes.

 

 

Mexican Hot Chocolate Pancakes

 

 

Ingredients:

 

 

-1 1/2 cups oat flour

-3 Tbs. baking powder(Yes 3 tablespoons. I know it sounds like a lot, but this large amount of baking powder makes the pancakes soooo fluffy. IT'S SO FLUFFY I'M GONNA DIE!!!!!! (Name that movie ;))

-1/4 tsp. salt

-5 Tbs. cocoa

-1 Tbs. cinnamon

-1 Tbs. agave nectar

-1 packet stevia(or another Tbs. agave)

-1 zucchini shredded and steamed(in the microwave is fine)

-1 1/2 cups non-dairy milk(more if needed)

-2 Tbs. coconut oil

-1 tsp. vanilla

 

 

Method:

 

 

Mix together dry ingredients in a large bowl. Add wet ingredients and stir until combined. This makes a very thick batter, so if you like thinner pancakes feel free to add more non-dairy milk or some water. For those of you who don't have much experience with oat flour the batter may look a little gluey/gummy/it's hard to explain, but if this happens to your batter, don't you fret. You didn't over stir the batter.

 

Fun Fact With Caitlyn Time:

Oats are gluten free**, so there is no fear of over stirring the pancake batter and developing the gluten like there is with wheat flour.

 

 

And now back to your regular program...

 

 

You may have to spread the thick batter around in the pan, but your pancakes will rise and cook to fluffy, almost cupcake like perfection. 

 

 

Preheat a non-stick pan over medium heat and spray with cooking spray. Cook pancakes for 1 1/2-2 minutes per side. I used 1/3 batter per pancake.Top with chocolate almond butter, coconut butter, pure maple syrup, or your favorite pancake topping.

 

 

-What's your favorite pancake flavor and topping?

 

 

*Facts about the health benefits of chocolate come from Can Chocolate Be Good For My Health? and 4 Health Reasons To Eat Chocolate

 

 

**Oats not labeled gluten-free may be cross-contaminated with gluten containing foods such as wheat which can be a problem for those with Celiac or a wheat intolerance.