It all started as a twinkle in my eye – the idea had struck me to create some flourless chocolate pancakes, using the same method I used here. I brooded on it for a day and a night. This morning, I set to work.
I whipped up some batter that looked like chocolate mousse. It was going to be a good morning.
When the pan and the spatula conspired to mangle my first pancake, I didn’t let myself be discouraged. I turned on the oven and got out a cookie sheet and some aluminum foil.
I am glad I used the foil, as this recipe really sticks to its substrate! But I’m also glad I followed through with my plan. Though I can’t claim she’s a blog-worthy beauty, she’s all mine, and as I’m typing this she’s nourishing me with gluten-free, high-protein, low-fat goodness.
Do you want your own fudgey, deep chocolate disaster? Then follow the recipe below.
Deep Chocolate Greek Yogurt Pancakes
- 1 container raspberry flavor Greek yogurt
- 1 egg
- 1/2 cup Hershey’s cocoa
- 1 tsp baking soda
- 1 tbs honey (or increase for more sweetness)
- a handful of something sweet for mix-ins (I used raisins; the obvious variation would be chocolate chips)
Preheat oven to 350 Fahrenheit. Line a cookie sheet with aluminum foil and spray the foil with nonstick spray.
In a medium bowl, combine cocoa and baking soda. Beat in egg. Add yogurt and honey, and stir until mixture is wet and whipped-looking. Stir in your mix-ins.
Bake at 350 until a cake tester comes out clean (pancakes will still look wet on top.)
Use a spatula to carefully wrench the pancakes off the foil. Enjoy warm, perhaps with melted chocolate and/or fresh berries.