Chocolate Pancakes

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Chocolate Pancakes Recipe

1 cup unbleached all-purpose flour
2 tbsp. soy flour
3/4 cup cocoa powder
2 tsp. baking powder
2 tbsp. granulated sugar
3 large eggs
3 tbsp. melted unsalted butter or canola oil
1 1/2 cups plain soymilk
pinch of salt
confectioners sugar
1 pint fresh strawberries, hulled and sliced, optional

1.) Sift the flours, cocoa, and baking powder into a medium bowl. Mix in the sugar. In another bowl, whisk the eggs with the butter or oil, soymilk, and salt until well combined. Add the wet ingredients to the dry mixture, mixing just until they are blended. The batter should have a slightly lumpy consistency of cake batter.

2.) Coat a medium, cast-iron skillet with cooking spray or use a nonstick pan. Place the pan over medium-high heat. ladle a scant 1/4 cup batter for each pancake onto the pan. Cook until bubbles form on the surface and the edges darken about 2 minutes. Turn and cook until the pancake resists slightly when gently pressed in the center with your finger, about 2 minutes. Repeat until all the batter is used up, keeping the cooked pancakes covered and warm in a 200F oven until they are all ready to serve. Dust lightly with confectioners sugar, and serve with sliced strawberries if you wish.

Recipe from the cookbook "12 Best Foods" written by Dana Jacobi