Chocolate pancakes without butter

8 servings

35 minutes

Oil-free chocolate pancakes are tender, airy pancakes with a rich cocoa flavor and a light sweetness from cane sugar. They are perfect for a morning breakfast or a cozy tea time. Pancakes originated from European cuisine but became popular worldwide due to their simplicity and versatility. The absence of oil makes them lighter while still retaining moisture thanks to milk and eggs in the recipe. Cooking them on a dry non-stick pan helps achieve the perfect texture—soft inside and slightly crispy outside. They can be served with berries, honey, or yogurt, creating endless flavor variations. These pancakes are a true delight for chocolate lovers without extra calories!

Energy value per serving

• Calories: 81.1
• Proteins: 3.1g
• Fats: 1.8g
• Carbohydrates: 12.7g

Ingredients

• Premium wheat flour: 1 glass
• Baking powder: 2 tsp
• Cocoa powder: 2 tsp
• Cane sugar: 2 tsp
• Salt: pinch
• Milk: 0.8 glass
• Chicken egg: 1 pc

Cooking steps

1. Mix the dry ingredients in a bowl.

   Required ingredients:

   • Premium wheat flour: 1 glass
   • Baking powder: 2 teaspoons
   • Cocoa powder: 2 teaspoons
   • Cane sugar: 2 teaspoons
   • Salt:  pinch

2. In a separate bowl, whisk the milk and egg.

   Required ingredients:

   • Milk: 0.8 glass
   • Chicken egg: 1 piece

3. Pour the milk-egg mixture into the flour with cocoa and sugar and knead a smooth dough.

   Required ingredients:

   • Premium wheat flour: 1 glass
   • Cocoa powder: 2 teaspoons
   • Cane sugar: 2 teaspoons

4. Fry pancakes in a preheated non-stick pan under a lid for about 3 minutes on each side.

   Required ingredients:

   • Milk: 0.8 glass