Chocolate Pancakes

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These griddle cakes won't puff very high. They're not crepes, but they won't cast a long shadow, either.

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Ingredients

  • 2/3 cup whole rolled oats
  • 1/4 cup roasted and hand crushed pecans
  • 1 1/2 teaspoons flaxseed
  • 1/4 teaspoon sea salt
  • 1/2 cup whole wheat flour
  • 1 1/2 tablespoons turbinado sugar
  • 1 tablespoon millet meal
  • 1 1/2 teaspoons cornmeal
  • 1 1/8 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup chocolate chips or chunks
  • 1 cup soy milk
  • 2 tablespoons fresh lemon juice
  • 1 egg
  • 2 tablespoons plus 2 teaspoons cnaola oil

Preparation

Step 1

1. Preheat the oven to 275 to keep the finished pancakes warm.

2. Grind the oats, 1 tablespoon of the pecans, the falxseeds, and salt to a powder in a spice grinder. Place the ground meal in a large bowl with the flour, sugar, millet, cornmeal, baking powder, baking soda, and chocolate. Whisk to combine and set aside.

3. Combine the soy milk and lemon juice in a bowl and let it stand for 5 mintues. Add the egg, stirring it gently to break the yolk, and 2 teaspoons of the canola oil, if using.

4. Gently fold the liquid ingredients into the flour mixture, but don't fully combine. let the batter rest for 10 minutes.

5. Meanwhile, heat a large skillet or griddle over medium heat. When the skillet is hot, add 1 to 2 tablespoons of the oil, enough so it runs fast and leaves trails across the pan.

6. Using a 1/4 cup measure, drop 4 to 6 pancakes into the pan. Flip when bubbles appear, about 4 minutes.

7. Cook for another minute, then remove the pancakes to a heat resistant plate int he warmed oven.

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