I’ve made these brownie batter pancakes a few times now, and have tried different variations so I can tell you what I’ve liked best. As written, the recipe called for spelt flour, but I never have that on hand, so I’ve used all-purpose and whole wheat pastry flour. I really couldn’t tell much of a difference between those batches. I’ve only made them with dairy milk (1% I think), but a friend used nondairy and had good results. For me, the one big distinction was in using applesauce versus oil. It’s only 1 1/2 tablespoons so I didn’t expect the difference, but I definitely preferred the pancakes made with oil. That’s not to say the ones made with applesauce were bad, I just found the texture on the gummy side. No worries – I loaded that batch up with chocolate sauce and called them dessert. When I used oil, I didn’t think these needed anything else, I just threw on the few raspberries you see in the picture for color.
By Tracey
Brownie Batter Pancakes
adapted just slightly from Chocolate-Covered Katie
Ingredients:
- 1/4 cup all-purpose (or whole wheat pastry) flour
- 1/4 teaspoon baking powder
- 1 tablespoon Dutch-process cocoa powder
- 1 tablespoon plus 1 teaspoon sugar
- 1/16 teaspoon salt
- 1 1/2 tablespoons canola (or vegetable) oil
- 1 teaspoon vanilla extract
- 5 tablespoons milk (dairy or nondairy both work)
Directions:
In a medium bowl, whisk together the flour, baking powder, cocoa powder, sugar and salt. Add the oil, vanilla and milk and beat just until combined.
Spray a medium skillet (I strongly recommend using a nonstick pan for this recipe) with cooking spray and set it over medium-low heat. When the pan is warm, ladle about 1 1/2 tablespoons of batter into the pan for each pancake. Spread gently into a circle. Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to gently flip the pancakes and cook on the second side until cooked through. Repeat until you’ve used all the batter.
Makes about 5 small pancakes.
