Breakfast for dinner? Yes, please! This was our St. Patrick’s Day dinner. Perfect, right? Not so much. The homemade chocolate sauce was so rich that it overpowered the pancakes. Next time, I’ll used mint extract flavored homemade whipped cream and drizzle on a bit of the chocolate sauce.
hope these make your belly smile…
Adapted from My Little Celebration
1 c. whole white wheat flour
1.5 T. baking powder
pinch sea salt
1 c. organic milk
2 T. organic coconut palm sugar (yes, this is a wet ingredient)
1 T. olive oil or (alternatives: coconut oil or butter, melted)
1 T. unsweetened organic applesauce
1/2 t. organic vanilla extract
1/2 t. peppermint extract
All natural green food coloring (optional)
3 T. unsweetened cacao (alternative: unsweetened cocoa powder)
Directions: In a small bowl, stir together the dry ingredients. In a separate, slightly larger bowl, whisk together the wet ingredients. Very gently stir the wet and dry ingredients. Separate the batter into the mixing bowls. To one batter, stir in the chocolate. To the other batter, add the peppermint extract and green food coloring.
homemade chocolate sauce
½ c. local honey (not raw)
Heaping ¼ c. cacao (alternative: unsweetened cocoa)
½ t. organic vanilla extract
Up to 1 T. water or milk (to create desired consistency)
Directions: Whisk together the first three ingredients. Add water (or milk) to obtain desired consistency.