Thursday, January 7, 2010

Ultimate Recipe Swap: Cocoa Chocolate Chip Pancakes

I am joining yet another fun group- Ultimate Recipe Swap on Life As Mom. This week we are to submit a healthy recipe. Read on!

This recipe is a lot more healthy than you think. I am hooked on the Sneaky Chef and this one tastes great! Your kids will love them and won't even know they are eating blueberries and spinach!

Makes about 18 pancakes
3/4 c. Flour Blend (see below)
1 tsp. baking powder
1/2 tsp. salt
2 T unsweetened cocoa powder
1 tsp. pure vanilla extract
1/4 c. milk
1 large egg
1/4 c. Purple Puree (see below)
2 T. honey or pure maple syrup
1/4 c. chocolate chips
Optional: 1/4 c. fresh or frozen blueberries

Mix together Flour Blend, baking powder, salt and cocoa powder. Set aside. (To store for instant cocoa pancake mix in the future, triple the dry ingredients and keep in a sealed, labeled plastic bag).

In another bowl, whisk together the vanilla, milk, egg, Purple Puree, honey (or maple syrup), and optional blueberries, if using. (If using frozen berries, don't thaw them before adding; this will prevent from bleeding.) Add the wet ingredients to the dry ingredients until just blended. (Don't overmix.) Add a little milk if batter is too thick. Add the chocolate chips and mix lightly.

Butter or spray a large skillet over medium heat. Test the pan to see if it's hot enough by tossing a few drops of water in- it should sizzle. The skillet will grow hotter over time so turn it down if it starts to smoke. Drop tablespoonfuls or small ladles of batter onto the skillet in batches. Try to get chocolate chips with each pancake. When bubbles begin to set around the edges of the pancakes and the skillet-side of the pancake is golden (peek under), gently flip them over. Continue to cook 2-3 min until set.

Serve stacked high with powdered sugar, drizzled with warm maple syrup or fruit.


Flour Blend
Makes 3 cups of flour blend

- 1 cup all-purpose, unbleached white flour
- 1 cup whole wheat flour
- 1 cup wheat germ, unsweetened

> Combine the flours and wheat germ in a large bowl.

> This blend can be stored in a sealed, labeled plastic bag or container in the refrigerator for up to 3 months.

Purple Puree (I make several batches of this in the summer and freeze in cupcake pans, pop them out and put in a bag. They are about 1/4 c. each.)

Makes about 1 cup of puree
- 3 cups raw baby spinach leaves*
- 1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
- 1/2 teaspoon lemon juice
- 1-2 tablespoons water

*note: I prefer raw baby spinach to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it.

> Thoroughly wash the spinach, even if the package says “prewashed.” If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.

> Fill the bowl of your food processor with the spinach, blueberries, lemon juice, and 1 tablespoon of water; puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth-out the puree.

> This recipe makes about 1 cup of puree; double it if you want to store another cup. It will keep in the refrigerator up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.

1 comment:

Tracey said...

Sounds yummy!! What a great way to "sneak" in those fruits and veggies!