(Eggless) Dark Chocolate Pancakes
For the flax eggs:
(1 flax egg = 1 tablespoon ground flaxseed + 3 tablespoons water)
2 tablespoon ground flaxseed
6 tablespoons water
For the Dark Chocolate Pancakes:
2 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa powder (I use Guittard Cocoa Rouge)
1/2 cup sugar (you can use less or more to taste, remember the chocolate chips add sweetness, too)
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 flax eggs, see above (or 2 large eggs, lightly beaten)
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus ½ teaspoon for griddle
1/3 cup semisweet chocolate chips
Make the flax eggs by stirring together the ground flaxseed and water in a small bowl. Let it sit.
Heat griddle over medium low heat. If you plan to keep pancakes warm in the oven, heat oven to 175 degrees.
Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk together the flax eggs, buttermilk, and 4 tablespoons melted butter. Combine the buttermilk mixture with the flour mixture and stir until just combined. The batter should have small lumps.
Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining ½ teaspoon of butter onto griddle. Wipe off excess.
Using an ice cream scoop or ladle, pour pancake batter (about half a cup), 2 inches away from one other. Drop in 3-5 chocolate chips into each pancake, and use a knife to gently push the chocolate chips into the batter and let a little batter cover the chocolate chips. When the pancakes are slightly dry around edges, about 2½ minutes, flip over. Cook for another minute.
Work in batches, keeping finished pancakes in the oven. Serve warm with your favorite toppings. It tastes especially good with, powdered sugar, whipped cream and fresh berries.
Find out more on flax eggs here.
This recipe makes about 20 4-inch pancakes.