Here I am talking about pancakes again. I’ve been busy testing all sorts of pancake recipes, and I have yet to get sick of them. I just love the texture and flavor of pancakes. This recipe is the exact same as the last pancake recipe, but with the addition of cocoa powder. The cocoa adds a nice touch to the batter. You can add more if you like, but I don’t like the cocoa flavor to overwhelm the simple pancake flavor. The rich cocoa really shines with the extra virgin olive oil. I’d recommend you serve with fresh berries, powdered sugar and plenty of butter. Or you can always go the old-school route…with maple syrup and butter.

Makes 10-12 pancakes

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Ingredients:

Instructions:

Measure dry ingredients using a kitchen scale, place all in large bowl. Add salt and baking powder. Whisk to aerate dry ingredients. Add in egg, water, olive oil and vanilla. Mix until ingredients are combined and smooth. Pre-heat skillet to medium-high heat. Make sure it is warm before adding oil. Add cooking oil (or preferred fat) and pour pancake batter onto skillet in small circles (I use a ¼ measuring cup).  Cook until golden brown on edges, there will be bubbles around the edges also, and flip to finish cooking, about 1-2 minutes. Serve warm.

Enjoy!