I’ve had a bag of cocoa nibs in the cupboard for quite some time now. I knew I wanted to try them (which is why I bought them in the first place) and they’re supposed to be really good for you: as in “superfood” good for you. So naturally, I do what any 21st century human being would do and started Googling. One of the first articles I came across was on Serious Eats. A little gem all about what cocoa nibs are like and what to do with them. This description is what reminded me of that little bag I had at the back of the cupboard and caused me to rush off to the kitchen, grab a whisk and a mixing bowl and start whipping up a batch of pancakes.
I loved the way that the little dark nuggets of intense chocolate were described:
“The texture is unique—crunchy yet tender, like a macadamia nut, with the mouth-cooling properties bestowed by the magical substance that is cocoa butter; and complex, with a bitter cocoa flavor.”The idea of folding them into pancakes had me intrigued. I could just imagine the contrast of the bitter nibs against the soft, fluffy sweetness of the pancake. How perfectly would the go with a cup of freshly brewed coffee? I felt a slight twinge of guilt, however, making my everyday pancakes an tossing in the cocoa nibs as if they were chocolate chips, so I made a whole wheat version with banana and protein-packed Greek yogurt to give these pancakes a big boost in the health department.
There are so many ways you can use cocoa nibs. I can’t wait to try them in cookies, muffins or even (as they suggest in the article) sprinkled on a salad. Try these Whole Wheat Cocoa Nib Pancakes and let me know what you think! Or what other ways have you used cocoa nibs?
Side-note: Now, to appease my husband I had to make some kind of bacon to go with our breakfast, so I whipped up these little Maple Bacon Bites to sprinkle on top. They have to be one of the greatest pancake toppings I’ve ever had. Simply fry some smoked bacon lardons with a tablespoon each of maple syrup and brown sugar and a pinch of cayenne pepper.
Ingredients
- 1 and 1/3 cups whole wheat flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 large egg
- 1 cup almond milk
- 1/2 cup mashed ripe banana (about 1 large banana)
- 2 Tablespoons light brown sugar
- 1/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 cup cocoa nibs
Instructions
- Sift the flour, salt, baking powder, nutmeg and cinnamon together in a large bowl. Set aside.
- In a separate mixing bowl, whisk the egg, milk, vanilla and banana together. Whisk in the brown sugar and yogurt until no lumps remain.
- Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Over-mixing causes flat, dense pancakes. Add the cocoa nibs and mix until the are distributed evenly throughout the batter.
- Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter. Once very hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.
- Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately.
The Maple Bacon Bites were ALMOST my favorite thing about breakfast, but pancakes will always be my #1.
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