How To Make Brownie Batter Pancakes
Low-fat breakfast combo, this brownie batter pancake can be made from gluten-free flour, unsweetened cocoa powder, and unsweetened applesauce.
Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes
Serves:
Ingredients
- ¼cupBob’s spelt flour,or all-purpose or for gluten free use Bob’s gluten-free flour
- ¼tspbaking powder
- 1tbspHershey’s Special Dark unsweetened cocoa powder,or dutch cocoa
- 1½nunaturals stevia packets,or 4 tsp sugar
- pinchsalt,optional
- 1½tbspunsweetened applesauce
- 1tsppure vanilla extract
- 5½tbspnondairy milk,your choice
Instructions
-
Mix dry ingredients very well then add wet.
-
Make pancakes and serve when ready.
Nutrition
- Calories: 232.80kcal
- Fat: 4.68g
- Saturated Fat: 3.16g
- Monounsaturated Fat: 0.59g
- Polyunsaturated Fat: 0.58g
- Carbohydrates: 45.21g
- Fiber: 6.91g
- Sugar: 5.74g
- Protein: 8.91g
- Sodium: 381.38mg
- Calcium: 132.53mg
- Potassium: 369.94mg
- Iron: 3.20mg
- Vitamin A: 0.23µg
- Vitamin C: 4.85mg
Want to share your experience making these delectable Brownie Batter Pancakes or discuss variations on the recipe? Head over to the Baking and Desserts forum section and join the conversation!
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