Copycat IHOP Chocolate Chocolate Chip Pancakes
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 358.8
- Total Fat: 9.2 g
- Cholesterol: 191.0 mg
- Sodium: 137.5 mg
- Total Carbs: 50.4 g
- Dietary Fiber: 6.0 g
- Protein: 23.1 g
View full nutritional breakdown of Copycat IHOP Chocolate Chocolate Chip Pancakes calories by ingredient
Introduction
A healthier twist on the fluffy, chocolatey IHOP pancakes. Served with fresh, sliced strawberries. A healthier twist on the fluffy, chocolatey IHOP pancakes. Served with fresh, sliced strawberries.Number of Servings: 1
Ingredients
-
- One 5.3-ounce cup of Voskos Greek Yogurt (I used raspberry)
- Strawberries, sliced
- Up to one tablespoon semi-Sweet Chocolate Chips
- One tablespoon unsweetened cocoa powder
- 3.5 tablespoons white whole wheat flour
- One large egg
- 1/4 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
Directions
1. Mix flour, baking soda, salt, cinnamon and cocoa powder in a bowl.
2. Add the yogurt and mix until almost fully combined. (This gives the pancakes texture.)
3. Whisk the egg and vanilla in a separate bowl.
4. Add the egg and vanilla mixture to the flour mixture.
5. Stir gently until almost fully combined. (Again, you don't want to over-mix the batter or you'll have dense pancakes.)
6. Bring a griddle or skillet to medium heat and spray lightly with cooking spray.
7. Once heated, spoon the batter onto the griddle or pan. Use 1/4-cup increments for smaller pancakes and 1/2-cup increments for larger hotcakes.
8. Gently drop chocolate chips onto each pancake.
9. Cook each pancake for one minute. Flip, and cook for an additional 45 seconds.
10. Eat!
Serving Size: Serves one person; makes six small or two large pancakes
2. Add the yogurt and mix until almost fully combined. (This gives the pancakes texture.)
3. Whisk the egg and vanilla in a separate bowl.
4. Add the egg and vanilla mixture to the flour mixture.
5. Stir gently until almost fully combined. (Again, you don't want to over-mix the batter or you'll have dense pancakes.)
6. Bring a griddle or skillet to medium heat and spray lightly with cooking spray.
7. Once heated, spoon the batter onto the griddle or pan. Use 1/4-cup increments for smaller pancakes and 1/2-cup increments for larger hotcakes.
8. Gently drop chocolate chips onto each pancake.
9. Cook each pancake for one minute. Flip, and cook for an additional 45 seconds.
10. Eat!
Serving Size: Serves one person; makes six small or two large pancakes