Image: Kin

I love pancakes, but I was tired of the whole plain pancake and syrup thing. It took me sometime to find the right combination and steps in developing this dish. It took me forever to figure out why my pancakes were so heavy and flat, and not light and fluffy. Well, I eventually figured it out when I got an idea while I was watching ‘Unwrapped’ on the Food Network.

Pancakes
1 cup – Whole White Wheat Flour
2 tsp – baking powder
2 tbsp – amber agave nectar
3/4 cup – water
1/4 cup – coconut milk
1 – whole egg
1 – egg white
1/4 cup – crumbled dark chocolate pieces (I used Dove Chocolate)

Combine the flour and baking powder in a large bowl and mix. Combine the water, coconut milk, agave nectar, and whole egg in a separate large bowl, mix until bubbly and frothy. Whisk the egg white in a separate bowl until it is frothy as well. Combine the contents from the two large bowls together. Fold (don’t mix) the ingredients together until the mixture is uniform. Lumps will be present. Gently fold in the egg white until the mixture is uniform. The mixture should feel light and airy. Finally add the chocolate.

Cook as you would with any other kind of pancake mix. Once the top starts to bubble, flip the pancake to the other side. Remove from heat and serve.

Glaze
1 tbsp – amber agave nectar
3 tbsp – coconut milk

Combine the ingredients together and mix well. Spread onto the pancakes.

You can store these in the freezer with freezer bags.  They are great as an anytime snack, just pop into the microwave and reheat.

As always, please make sure the food is thoroughly cooked before it is consumed.