Low Fat Double Chocolate Pancakes

I can't be honest enough with this one - These pancakes became chocolate and low fat by mistake. But indeed I was happy to have a semi-guilt free breakfast. Originally I intended to make Red Velvet Pancakes from a recipe a coworker gave me but I added a bit too much cocoa powder that the red food coloring didn't show through and the bodega near me didn't have buttermilk, which the recipe called for. So, I decided to take a healthy spin on this recipe and used Skim milk instead. Thankfully, they came out light and delicious anyways.  Below is how I ended up making these pancakes... But I also listed the original red velvet version as well since it's close to Valentine's day and all. Enjoy!

Ingredients: 8 Pancakes

• 2 cups all-purpose flour                       
• 2 tsp baking powder
• 1 tsp baking soda                 
• 1 tsp salt
• 6 tbs granulated sugar         
• 4-5 heaping tbs cocoa powder
• 2 large eggs                                   
• 1 1/2 cups skim milk
• 1/2 cup fat free sour cream                             
• 4 tsp vanilla extract                    
• 1/2 cup chocolate chips
• Buttery Spread (I use Smart Balance)
• Light Syrup (I use Aunt Jemimahttp://www.auntjemima.com/aj_products/syrups/lite.cfm)

Directions:

Mix all wet and dry ingredients in two separate mixing bowls. Add chocolate chips to dry ingredients.

Gently fold dry ingredients into wet ingredients - careful not to over mix the batter, which will make the pancakes tough. Let the batter rest for about 1 hour.

Combine

Heat lightly buttered non-stick skillet over medium-low heat. Pour a ladle of batter for each pancake into skillet, and cook until tiny bubbles begin to develop, approximately three minutes. Flip pancakes, and cook for about two minutes more.  Poke them with a fork to see if  they are done - if no batter is on fork then they are ready.

Serve with buttery spread and light syrup.

  

Other Version: Chef John Keller’s Red Velvet Pancakes with Chocolate Chips

Preheat oven to 325 degrees
Mix all wet and dry ingredients separately. Add chocolate chips to dry ingredients.
Gently fold dry ingredients into wet ingredients, being careful not to over mix the batter, which will make the pancakes tough. Let the batter rest for about 1 hour.
Heat lightly buttered non-stick skillet over medium-low heat. Pour batter ½ a cup at a time into skillet, and cook until tiny bubbles begin to develop, approximately three minutes. Flip pancakes, and cook for two minutes more.
Transfer pancakes to a baking sheet and bake for 3-4 minutes, until pancakes are cooked through.
Serve with butter and agave syrup.

Ingredients:

• 2 cups all-purpose flour                       
• 2 teaspoons baking powder
• 1 teaspoon baking soda                 
• 1 teaspoon salt
• 6 tablespoons granulated sugar         
• 4 tablespoons cocoa powder
• 2 large eggs                                   
• 1-1/2 cups buttermilk
• 1/2 cup sour cream                             
• 2 teaspoons red food coloring
• 4 teaspoons vanilla extract                    
• 1/2 cup chocolate chips