Minutes Prep time: 30
Minutes Total time: 30
Servings: 5
Difficulty: easy
1-1/2 cups all-purpose flour
3 envelopes (1.23 oz each) Swiss Miss® Non-Dairy Hot Cocoa Mix
1 tablespoon baking powder
3/4 teaspoon salt
1-1/2 cups unsweetened almond milk
2 eggs
3 tablespoons Smart Balance® Original Buttery Sticks, melted
1/4 teaspoon vanilla extract
PAM® Original No-Stick Cooking Spray
4 tablespoons Smart Balance® Original Buttery Sticks
1/2 cup chocolate syrup
Reddi-wip® Non-Dairy Whipped Topping made with Almond Milk
chocolate sprinkles,optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 347 mg | 35% |
| Carbohydrate | 73 g | 24% |
| Cholesterol | 75 mg | 25% |
| Total Fat | 19 g | 28% |
| Iron | 3 mg | 19% |
| Calories | 491 kcal | 25% |
| Sodium | 944 mg | 39% |
| Protein | 8 g | 15% |
| Saturated Fat | 6 g | 32% |
| Sugars | 33 g | 3% |
| Vitamin C | 0 |
Whisk together flour, hot cocoa mix, baking powder and salt in a medium bowl. In another bowl, whisk in milk, eggs, melted Smart Balance and vanilla. Add dry ingredients to wet and stir just until combined.
Spray a 12-inch skillet or griddle with cooking spray and heat over medium heat until hot. Add 1 tablespoon butter to the pan and pour about 1/4-cup of batter into the pan for each hot chocolate pancake. Cook 2 to 3 minutes until each pancake bubbles at the side. Flip and cook until golden brown on both sides. Remove pancakes from pan and keep warm.
Repeat with remaining pancake batter, adding 1 tablespoon Smart Balance to the pan with each batch. Serve hot chocolate pancakes with chocolate syrup and Reddi-wip®, top with chocolate sprinkles if desired.
Hot Chocolate Pancakes
