Ingredients
-
1 cup white whole wheat flour
-
2 tablespoons unsweetened cocoa powder
-
2 teaspoons baking powder
-
½ teaspoon kosher salt
-
1 tablespoon sugar
-
1 large egg, whisked
-
1 cup milk
-
1 tablespoon coconut oil
-
Butter or coconut oil, for greasing the pan
Instructions
-
Mix the dry ingredients. In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, and sugar.
-
Mix the wet ingredients. In a separate bowl, whisk the egg, milk, and coconut oil until combined.
-
Make the batter. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing; a few small lumps are fine.
-
Heat the pan. Place a large skillet or griddle over medium heat and lightly grease it with butter or coconut oil.
-
Cook the pancakes. Pour about 1 tablespoon of batter onto the hot surface for each mini pancake. Cook for about 2 minutes, or until bubbles form on the surface and the edges begin to set.
-
Flip and finish. Flip carefully and cook for another minute, until cooked through. Repeat with the remaining batter, greasing the pan as needed.
-
Serve warm. Enjoy plain or with your favorite pancake toppings.
Notes
-
Don’t overmix: Stir only until the ingredients come together to help keep the pancakes tender.
-
Use medium heat: Cocoa can make browning harder to judge, so check the undersides before flipping.
-
Keep pancakes warm: Place cooked pancakes on a baking sheet in a low oven while finishing the batch.
-
Measure evenly: A tablespoon of batter makes small pancakes that cook quickly and are easy for little hands to manage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
