Double chocolate multigrain pancakes are a chocolate lovers’ dream breakfast. My boys can eat them all throughout the day, even just as a snack. In addition to getting a delightful chocolate flavor from the cocoa powder in the batter, the pancakes are speckled with chocolate pieces that melt when you cook the pancakes. Serve them with your choice of plain whipped cream or for a very indulgent breakfast, whip heavy cream together with mascarpone cheese.
- 2 eggs
- 2 ripe bananas
- 1½ cups whole milk yogurt
- 1 teaspoon vanilla extract
- 6 ounces or 1 ½ cups flour (See Notes)
- 3 Tablespoons Cocoa Powder (For a stronger chocolate flavor use Dutch Processed cocoa)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chunks or chocolate chips
- Combine all dry ingredients: flour, cocoa powder, baking soda, salt, ground flax seeds, psyllium husks, and hemp seeds. Set aside.
- Combine all wet ingredients: eggs, bananas, yogurt, vanilla extract. Mash bananas with a fork or use a stick blender to blend all wet ingredients.
- Pre-heat a large skillet on medium heat, add a tablespoon of oil.
- Combine the wet ingredients with the dry. Add in the chocolate chunks or chocolate chips. Use an ice cream scoop or a large spoon to drop the batter onto the hot skillet. Cover with a lid. Fry about 1-2 minutes, then flip the pancakes over and fry an additional minute. Take care not to overcook these as the chocolate will develop a burnt taste.
* Any combination of grains: oats, millet, buckwheat, amaranth, sorghum, corn, rice, soft wheat, emmer, spelt, kamut, einkorn, barley.
* For gluten-free use: oats, millet, buckwheat, amaranth, sorghum, teff, corn, rice.
Photo Step-By-Step
Combine all dry ingredients: flour, cocoa powder, baking soda, salt, ground flax seeds, psyllium husks, and hemp seeds. Set aside.
Combine all wet ingredients: eggs, bananas, yogurt, vanilla extract. Mash bananas with a fork or use a stick blender to blend all wet ingredients. Pre-heat a large skillet on medium heat, add a tablespoon of oil.
Combine the wet ingredients with the dry. Add in the chocolate chunks or chocolate chips.
Use an ice cream scoop or a large spoon to drop the batter onto the hot skillet. Cover with a lid. Fry about 1-2 minutes, then flip the pancakes over and fry an additional minute. Take care not to overcook these as the chocolate will develop a burnt taste.
Made these for me and my kids and they turned out great! I used organic white flour and added a tablespoon flax. I also left out the chocolate chips. Just did the cocoa and they were plenty sweet. Butter and fresh fruit is all you really need for a topping. My girls (1yr & 4yr) loved them. So kid approved!! Thank you for sharing Victoria.
Susanne, I’m glad you and your girls enjoyed the pancakes. I love it when people take my recipes and make it their own. Recipes are great when you can adjust them to meet your family’s needs and tastes.
I made this tonight for dinner. It was so great! My husband went crazy for it. He told me later that he ate 5 of them because they were so good. Thank you Victoria!
You’re welcome, Aubree! I’m happy your family enjoyed the pancakes. We also have pancakes for dinner. The nice thing about having them for dinner is that your breakfast is taken care of, that is if you have any leftover!
This has become one of our breakfast staples. My boys love pancakes, bananas and chocolate