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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A delicious and fluffy chocolate pancake perfect for breakfast or a sweet treat.
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Whisk the egg whites until frothy.
Gradually add sugar while whisking. This should take about 3-4 minutes.
In a separate bowl, mix the egg yolks, cocoa powder, sugar, flour, oil, and milk.
Gently fold a small amount of the egg whites into the batter, then mix in the remaining egg whites.
Spread oil in a pan and add 4 teaspoons of batter.
Cook for 2 minutes on each side.
Flip the pancake when bubbles start forming on top.
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Serve the pancakes with chocolate syrup for an extra treat.
Can I use whole eggs instead of just egg whites?
Yes, you can use whole eggs, but the texture may be slightly different.
What can I substitute for flour?
You can use gluten-free flour if you prefer a gluten-free option.
How do I know when to flip the pancake?
Flip the pancake when you see bubbles forming on the surface.
Can I add chocolate chips to the batter?
Absolutely! Adding chocolate chips will enhance the chocolate flavor.
How should I store leftover pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
