members recipes

This recipe was created to replicate the best in chocolate cake, but for breakfast. The combination of the whole wheat flour and cornstarch creates a healthy cake flour, giving these luscious pancakes a cake- like texture. These are chocolatey, moist, light and almost sinful.

Ingredients
1 cup Whole Wheat Flour

1 cup Cornstarch

1/4 cup Turbinado Sugar, Agave Nectar (or natural no calorie sweetener Stevia)

1 cup Unsweetened Applesauce

1 cup Brewed Coffee

1/2 cup Cocoa Powder Divded

1 1/2 cups Buttermilk

2 Large Egg Whites

2 tsps• Baking Soda

1 & 1/2 tsps• Vanilla



Topping



Top with natural maple syrup, agave nectar for a rich taste, or with fresh whipped cream and shaved dark chocolate.

Method
In a large bowl combine wheat flour, cornstarch and sugar or no calorie sweetener and 1/4 cup of cocoa powder. Then, in a heavy bottomed pot combine coffee, applesauce and cocoa powder and the remaining 1/8 cup of cocoa powder and bring to a gentle boil. Once the liquid has reached the boiling point pour over the flour mixture and combine. Add the buttermilk, egg whites, baking soda and vanilla. Mix well with a wooden spoon or high speed electric mixer. Spray a pancake griddle with cooking spray and heat on a medium heat. Fill a1/2 cup ladle nearly full and pour on to a pre-heated griddle pan. Cook on until the edges are dry, then gently turn. Remove a stack on a plate. Serve with fresh fruit or with eggs and turkey bacon or turkey sausage to round out a truly healthy and very special breakfast. your Makes approximately 12-14 pancakes.