Here is a healthy recipe with whole wheat flour, and brown sugar. This is an egg recipe.
For egg-less option:
You may omit the egg and add 1/2 tsp baking soda and 1/2 cup yogurt, if you would like to make it egg-less.
For vegan option:
Replace egg and milk with almond milk. You may use vegetable based butter or oil instead of butter.
Makes 10-12 pancakes, about 5 inches each
Ingredients:
1 1/2 cups whole wheat flour1/4 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
2 eggs, separated
3 Tbsp dark brown sugar/jaggery powder
1 1/2 cups warm milk, or a little more
3 Tbsp butter, at room temperature
1 tsp vanilla extract
1 cup chocolate chips
Separate the egg whites and yolk. Set aside.
Add butter to warm milk and stir to melt it. Set aside.
In a large mixing bowl, add the flour, cocoa, sugar, salt, baking powder, eggs, vanilla. To this add the warm milk mixture and fold in to combine.
Beat the egg whites with a pinch of salt till it forms stiff peaks. Gently spoon a little into the flour batter, and fold until incorporated. Repeat by adding egg whites and mix in gently. Let it rest for 5-10 minutes.
Use a 1/2-cup measurement cup to scoop the batter.
In the meantime, warm a griddle on medium heat. Add about 1/2 tsp butter. When it begins to foam, swirl it across the pan to coat. Now add a scoop of pancake batter.
Sprinkle a few chocolate chips. Let it cook for 2-3 minutes When you see bubbles on the surface of the pancakes, gently flip and let cook for just a minute or two.
Remove from the pan and serve hot with butter, maple syrup or even chocolate sauce if you prefer. Enjoy!
