Brownie Batter Pancakes
My husband has a strange preference for undercooked cakes. When I was first learning to cook the only cake I made was a microwave chocolate cake and Dave loved it because it would never cook evenly and the middle would be basically runny. I'm so surprised he hasn't gotten some kind of poisoning from raw ingredients.
Though I don't share this strange taste preference, I am a fan of these pancakes. What's the best thing about them for me? They aren't bad for you! Yet they taste good! Like for real good... not that "good" that people that haven't eaten sugar since the 90s think tastes good.
They come in at less than 200 calories so you can serve them with some fruit, or even make a bigger batch.
The recipe as is makes about 8 pikelet sized pancakes, I topped mine with a little maple syrup and a sprinkle of coconut... if it wasn't the day before shopping day I'd have used banana or strawberries or kiwifruit... oranges would be great! Love chocolate and orange...
Brownie Batter Pancakes
Adapted from Chocolate Covered Katie
Serves 1
1/4 cup Spelt flour (easily found in the organic section of the supermarket, a healthier option to white flour. Stoneground)
1/4 tsp baking powder
1 Tbsp Cocoa
1 Tbsp plus 1 tsp sugar (you can use less if you're planning to top with syrup and don't want the actual pancakes to taste sweet.)
1/16 tsp salt
1 and 1/2 T applesauce
1 tsp pure vanilla extract
5 and 1/2 T milk (this can be non dairy if wanted)
Whisk together dry ingredients and then add the wet ingredients.
Cook in a frypan as you would pancakes/pikelets.
Wow... how easy can you get?!
The hard part comes right after you assemble them and sit down.... Eat slowly... enjoy them... no scoffing!
