Wholewheat Chocolate Pancakes with Peanut Butter Sauce

Posted on Posted in Beginner Cook Recipes, Breakfast, No-Bake, Recipes

Do you remember being a kid and thinking “I can’t wait to grow up”, or “When I grow up I can do anything I want to”, or even “No one will tell me what to do when I become big”?

Yeah… How’s that working out for you?

I’m going to take a wild guess and say that fending for yourself took a little joy out of that childhood dream. Am I right or am I right? But, if you could go back and talk to the child you, do you think that kid would be as excited about growing up as you were?

Here’s a little help. It’s the little things that count to a child. Like eating cake for breakfast. Just because you can.

This one is for the child in you.

Utensils

Ingredients (makes 6 pancakes)

For Pancakes
1 cup wholewheat flour
1/2 cup cocoa powder
3/4 cup sugar
1 egg
1/2 cup milk
2 tbsp melted butter + butter for frying the pancakes (roughly 1 tsp per pancake)
1 tsp vanilla essence
1 1/2 tsp baking powder
1 1/2 tsp baking soda

For Peanut butter sauce
4 tbsp peanut butter
2 tbsp sugar
1/2 cup milk
pinch of salt

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Method

  1. In a mixing bowl, mix all the pancake ingredients together until the batter forms a thick, smooth pouring consistency without any lumps. Don’t over-mix. (Think loose cake batter.) Wash your spoon, it’ll come in handy later.
  2. In a saucepan, mix the ingredients for the peanut butter sauce with a fork until smooth and heat on medium flame until the sauce thickens, constantly stirring. Once the sauce coats the smooth surface of the fork, turn the heat off.
  3. Heat the frying pan with a teaspoon of butter and use the ladle to pour your dough on to the hot pan. Once the top of the pancake starts to form bubbles and coagulate, use the clean spoon from earlier to flip the pancake over. (Told you it’d come in handy.)
  4. Repeat for the rest of the batter. Serve your pancakes with a benevolent drizzle of the sauce and dig in!

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Tips

If your sauce still has lumps of peanut butter in it, use a strainer to push the lumps through.

Another gorgeously healthy addition to this breakfast is to roast some sliced bananas with butter and sugar until the surface browns. Take care not to turn them over too many times, as you’ll run the risk of mashing them up.

No time for peanut sauce? No worries! Slather the peanut butter on as is, drizzle with honey or even drown the pancakes with some store-bought chocolate sauce/spread. The world is your oyster pancake!

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