Deep Chocolate Gingerbread Pancakes

Have you ever wanted to eat a big stack of pancakes and not feel guilty?
I did this morning. I also wanted some chocolate. So I made something.

I also wanted chocolate covered fruit (but when don't I want chocolate covered everything?), so I put some blackberries on the side for good measure..

If you make this. Your mouth will do cartwheels..
It's like digging into a dark chocolate layered cake - but it's pancakes.
I kid you not..

For the Pancake batter:

Dry ingredients:
2 tbsp all purpose flour
1 tbsp coconut flour
1 tbsp cocoa powder
2 tbsp splenda
1/4 tsp baking powder
1/4 tsp Duncan Hines® Frosting Creations Gingerbread packet

Wet ingredients:
3 tbsp egg beater
3 tbsp yogurt
2 tbsp unsweetened coconut milk
1 tbsp maple syrup
2 tbsp water


For the Ganache:

1 tbsp cocoa powder
2 tbsp water
splenda to taste


Instructions:
Use two bowls and put all of the dry ingredients in one, and the wet ingredients in the other. Once you have everything seperated into the two bowls, slowly start mixing the dry ingredients into the wet ingredients bowl. I used about a fourth of the dry ingredients to mix in at a time slowly (so the batter won't clump up)! You want the batter to be smooth.


Heat up your stovetop to medium heat and use a skillet that has been sprayed with nonstick spray. I also sprayed mine with spray butter, but that's not nessecary. Use a 1/4 cup of the mixture for each pancake, and slowly pour onto the heated skillet. The pancakes should be flipped once bubbling, as regular pancakes do. These cook exactly like regular pancakes, and they're easy to tell when done.

I mixed up my ganache while the pancakes were cooking, but they don't take long, so you might want to do it before hand.

Take pancakes off the skillet and pour the ganache over top!

EMBRACE RICH GINGERBREAD CHOCOLATE HEAVEN!
Nutritional info: 150 calories

(Depending on if we are using the same products, obviously). Check out my products page for the products I use in my baking!