Fluffy double chocolate pancakes with a LIGHTER twist to keep the calories down so you can fill your plate! Drizzle these chocolate-lover’s pancakes with tons of espresso glaze!
So this just seems like a cliche Friday way to do things.
Either cliche or just the way things should be. And quite honestly, things should DEF be looking like 3-ft tower of double chocolate pancakes smothered in espresso-spiked glaze. ♥
Maybe on ALL the days other than Friday? Well yeah, you wouldn’t have to ask me twice.
You WOULD however have to put in a direct request for me to share. Because otherwise…not interested in being generous with my double chocolate pancakes.
I think maybe I should stop embarrassing myself with my lack of control around things like this and talk about the process to actually EATING obscene amounts of these pancakes.
Like roughly 98% of all my pancake recipes around here, we’re gonna use my standard batter base…only things get a little different because a) greek yogurt and b) melted chocolate PLUS chocolate chips. Yaaaaaas.
Look at how fluffy. LOOK!! I kinda want to live in all that insane double chocolate pancake fluffiness.
And I obviously need espresso glaze filling every single little crevice. Well yeah, it’s required!!
So many good things about to come your way this weekend for real, guys. Don’t worry, I won’t tell if you won’t that at one point these pancakes actually…well, existed.
They be long gone now, obviously. ♥
Lighter Double Chocolate Pancakes with Espresso Glaze
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Ingredients
- 2 tablespoons melted coconut oil
- 1 cup semisweet chocolate chips divided
- 1/2 cup greek yogurt
- 1 large egg
- 1 tablespoon agave syrup
- 1-1/2 cups milk
- 2 cups white whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Glaze:
- 3/4 cup powdered sugar
- 2 tablespoons espresso
- 1/4 teaspoon vanilla extract
Instructions
- In a medium saucepan over medium heat, melt coconut oil and 1/2 cup chocolate chips until smooth. Set aside.
- In a large bowl, whisk yogurt, eggs, agave, milk, and melted chocolate mixture until smooth. Add flour, baking powder, baking soda, and salt to bowl and mix until smooth. Fold in remaining 1/2 cup chocolate chips.
- Cook pancakes by 1/4 cupfuls on a greased skillet over medium-high heat 1-1/2 to 2 minutes on each side, flipping once. Keep pancakes warm.
- Make the glaze: In a small bowl, whisk sugar, espresso, and vanilla until smooth. Drizzle over individual servings of pancakes. Enjoy!
Nutrition
annie says
That espresso glaze sounds amazing! Caffeine on pancakes, oh heck yes.
Amanda says
I want to dive right into these. They look perfect! This would definitely take care of my chocolate cravings!