Ingredients (serves 2)

• 1/2 c. milk (any kind you like)
• 1 egg
• 2 T. canola oil or melted butter
• 1 1/2 T. sugar (I use turbinado)
• 1 t. vanilla extract
• 2 T. plain yogurt
• 1/2 c. all-purpose flour
• 1/4 c. white whole wheat flour
• 1/4 t. salt
• 1/8 c. unsweetened cocoa powder (add more if you want a dark chocolate flavor)
• 1 1/2 t. baking powder
• 1/2 c. mini chocolate chips
• 1/4 c. Nutella or other brand of chocolate hazlenut spread
• 1 T. milk

Instructions

For the pancakes

In a small mixing bowl, whisk together the egg, milk, vanilla, sugar, oil, and yogurt.

In a medium mixing bowl, combine the flours, salt, cocoa powder, and baking powder.

Pour the wet ingredients into the dry and whisk just until combined (it’s OK if it’s lumpy, you don’t want to overmix it).

Fold in the chocolate chips.

Pour the batter in 1/4 c. amounts onto a griddle preheated to 325 degrees.

When the pancakes start to bubble, flip them over and cook for a couple minutes on the other side.

For the chocolate sauce

Heat the tablespoon of additional milk in the microwave until very hot. Stir in the Nutella until it melts down and creates a sauce. Add more Nutella if needed.

When the pancakes are done cooking, top them with sauce and additional chocolate chips as desired.