Chocolate for breakfast feels decadent in these cocoa-and-soymilk pancakes. Fresh strawberries are the perfect accompaniment. Add maple syrup, if you wish. This batter also makes crisp waffles.
1 cup unbleached all-purpose flour
2 tablespoons soy flour
3/4 cup Dutch-process cocoa powder
2 teaspoons baking powder
2 tablespoons granulated sugar
3 large eggs
3 tablespoons melted unsalted butter or canola oil
1 1/2 cups plain soymilk
Pinch of salt
1 pint fresh strawberries, hulled and sliced, optional
Sift the all-purpose and soy flours, cocoa, and baking powder into a medium bowl. Mix in the granulated sugar. In another bowl, whisk the eggs with the butter or oil, soymilk, and salt until well combined. Add the wet ingredients to the dry mixture, mixing just until they are blended. The mixture should be slightly lumpy and have the consistency of cake batter.
Coat a medium, cast-iron skillet with cooking spray or use a nonstick pan. Place the pan over medium-high heat. Ladle a scant 1/4 cup batter for each pancake into the pan. Cook until bubbles form on the surface and the edges darken, about 2 minutes. Turn and cook until the pancake resists slightly when gently pressed in the center with your finger, about 2 minutes. Repeat until all the batter is used up, keeping the cooked pancakes covered and warm in a 200Â°F oven until they are all ready to serve. Dust lightly with confectioners’ sugar, and serve accompanied by sliced strawberries, if you wish.
Makes 5 servings (15 5" pancakes)
Per pancake: 84 calories, 2 g fat, 1 g saturated fat, 4 g protein, 12 g carbohydrates, 2 g fiber
Soy flour adds 5 grams of protein to this recipe
Reprinted from: 12 Best Foods Cookbook: Over 200 Delicious Recipes Featuring the 12 Healthiest Foods by Dana Jacobi. Copyright Â© 2005 Dana Jacobi. (May 2005; $21.95US/$31.95CAN; 1-57954-965-9) Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735 or visit their website at www.rodalestore.com