So remember when I said I WASN’T a chocoholic?
Well, I think I lied.
When I first created these super fluffy pancakes for Meghan during my visit to Cleveland and then again a couple of weeks ago for the man-friend (don’t hate me for holding out on you), I chose to top them with some pure maple syrup. While that was an absolutely delicious combo, I ran into a little…problem?
The cakes were just too darn soft (and FLUFFAAAAAAY!) to snap up pictures before soaking up all that sweet syrupy goodness!
I know. I know. #firstworldproblems 😉
So I got to thinking about flavor combos and substitutions that would save me from having a stack of pancakes advertising “skid marks” annnnnd in about 0.329 seconds, I had a solution…
I seriously thought these were some of the best pancakes I’ve EVER made…then I covered them in chocolate…then I pinched myself to make sure I wasn’t dreaming!
Chocolate Covered Orange Pancakes
Prep Time: 5-10 minutes
Cook Time: 8-10 minutes
Keywords: breakfast pancakes high fiber vegetarian coconut flour whole wheat pastry flour orange juice Pancake Sunday
Ingredients (Serves 1)
For the Pancakes
- 1/3 cup whole wheat pastry flour (or oat flour)
- 2 Tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1 large egg
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest
- Toppings: chocolate sauce and mini chocolate chips*
For the Chocolate Sauce
- 3 Tablespoons unsweetened cocoa powder
- 2 Tablespoons water (or milk)
- 3-4 drops NuNaturals orange stevia drops
*or put the chocolate chips IN the batter! 😀
1. Heat a non-stick skillet or griddle to medium heat and coat with cooking spray.
2. In a medium-sized bowl, combine all the dry ingredients and stir with a wire whisk to break up any lumps.
3. In a separate bowl, whisk together the remaining ingredients.
4. Add wet to dry and stir until just combined.
5. Spoon batter onto skillet surface, forming 3 small-medium pancakes (batter will be thick).
6. Allow to cook 4-5 minutes on each side, flipping after edges start to crisp (batter will not bubble).
7. While the cakes are cooking, prepare your chocolate sauce by mixing all ingredients and whisking until smooth and creamy.
8. Transfer to a plate and top with chocolate sauce and chocolate chips.
I don’t know what it is about the combination of chocolate and orange, but this plate literally had me stopping every couple of bites just to catch my breath! I loved how the addition of the orange NuStevia in the chocolate sauce only further brought out the orange flavor in the cakes. If you don’t have access to stevia, you can substitute a tablespoon of maple syrup and a 1/4 teaspoon of orange extract for a similar taste.
I swear these would be PERFECT for Thanksgiving morning! With wholesome ingredients, they are incredibly filling without weighing you down…exactly what you need to power through an afternoon of cooking!
Or through a morning of fighting off crazies at the mall Friday morning! 😉
What dish are you most looking forward to for Thanksgiving?
I must admit, the desserts are not a huge deal for me, but I can’t WAIT to get some of my grandmother’s cornbread dressing…she makes two big pans each year!
Are you shopping during Black Friday this year?
Can I just say that I think it’s totally ridiculous that some stores are opening on Thursday night! Seriously?!