Prep and cook time: 15 minutes
(flour: .20, cocoa: .10, milk: .20, other stuff: .02)
1 C whole wheat flour (I used white whole wheat)
1 tsp baking powder
1/2 tsp baking soda
good dash salt
3 Tbsp cocoa
1 1/4 C milk
2 Tbsp oil
Combine dry ingredients. Whisk in milk and oil. (If this is too thick for your liking add a wee bit more milk.)
Pour onto a medium hot skillet that has been greased. Cook until bottoms are cooked (they'll have a bit of a golden edge even though they're dark) and flip, cooking another minute or so until cooked through.
You can serve with syrup, but I love these with a glop of homemade whipped cream and a sprinkle of fruit.
Tip: Making a big batch? Keep your pancakes warm on a cookie sheet in an oven set at 200 degrees.
Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com