Tomorrow is my oldest nephew’s 8th birthday. I can hardly believe it. I was a freshman in college when he was born. Has time really gone by THIS quickly? My gracious.
I had all these great plans for this morning that included getting up and making a feast of a breakfast. I get up at 5:45am on work days so even when I’m off I only ever sleep in until 6:30am or 7am. But I’m sick. And apparently this sick girl needs her beauty sleep. I definitely slept 11 hours last night, ha! I got up around 9:45 this morning. Anyway, so breakfast didn’t happen, but I had been so excited about it that we decided to have breakfast-for-lunch instead! Because really, there is no statue of limitations on when one should eat breakfast. Especially when it comes to Brownie Batter Pancakes from Chocolate Covered Katie.
Brownie Batter Pancakes
1/2 cup all purpose flour
1/2 tsp baking powder
2 tbsp cocoa powder
1 tbsp sugar in the raw
3 tbsp canola oil
2 tsp vanilla extract
1/2 cup + 2 tbsp almond milk
1. Heat skillet (or griddle) to medium heat. In a medium bowl, whisk together dry ingredients. Then add wet ingredients and mix until just combined.
2. Ladle 1/8 cup batter onto skillet/griddle and spread gently into a circle. Flip when batter is bubbly. Repeat until all pancakes are cooked. Top with powdered sugar, chocolate chips, raspberries, syrup or topping of your choice!
Makes about 8 pancakes
Christopher was only a couple of bites into his pancakes before he asked “how difficult are these to make? I think I want to make them for breakfast next week…” Yup, they were a hit in this house!