Chocolate Chocolate Pancakes

Don’t we all need double the chocolate in our pancakes?

I adapted this recipe from the basic pancakes in the Happy Herbivore. That is the best starting point for pancakes I’ve ever seen–you can basically add anything to it, and they come out great. Blueberries? Sure! Flax? Yes! Pumpkin? Probably. But this time I added both cocoa powder and chocolate chips to make it extra, extra chocolaty.

Chocolate Chocolate Pancakes (makes approximately 8 to 10):

  • 1 cup of flour (I use ultragrain flour)
  • 2 T cocoa powder
  • 1 T baking powder
  • dash of cinnamon
  • 1 cup vanilla soymilk
  • 2 T maple syrup
  • semi-sweet chocolate chips (reserve)

Follow the directions in the Happy Herbivore cookbook, which are basically: mix all the dry ingredients, then add the the wet. Mix gently and let sit for 10 minutes. You can heat up your skillet while you wait.

Now, grab your chocolate chips! When you pour the batter into the pan to make the pancake, add 4 to 5 chocolate chips on the top. When you flip the pancake, the chips will be incorporated in. You don’t need very many, and this way you can easily control how much chocolate goes into each pancake, instead of having some with none, and some with TONS.

I topped ours with raspberry jam and powdered sugar. But for Christmas, I think it would be adorable to make a peppermint glaze (out of unmilk, powdered sugar, and peppermint extract) and top with some crushed candy canes. I think you could even do an adorable chocolate orange pancake (you could even use orange-flavored chocolate!), or one with blueberry syrup.


Raspberry Chocolate Chip Cookies

Hear ye, hear ye! On this day, I have made cookies.

Is it wrong to write about this cookie as I’m eating it? It’s blood (chocolate) is still on my hands! Its sweet, sweet taste–in my mouth! Probably not all that wrong, if you think about it.

So, I have a super secret cookie recipe that is not at all vegan, and I’ve been looking to transcribe it. Aiding me in that effort is Vegan Cookies Invade Your Cookie Jar, though I don’t think these came out perfect. My husband loved them (he even told me just now that I should “tell everyone who reads my blog”), but I think they came out a little too sweet, and a little too greasy. I like my chocolate chip cookies to be soft, but a little drier, and a lot tangier. I think what’s missing for me is the baking powder. I’d also cut down on the brown sugar, and probably the regular sugar, too. But the vanilla and texture both work pretty much spot on. And the ratio of cookie to chocolate is in good balance.

I added a little bit of a Chocolove Dark Chocolate and Raspberry bar, to give this a little mysterious kick. Pretty good, but I think I’ll stick with regular chips next time. And add in my secret hobo spices! (Disclaimer: spices did not come from a hobo)