Decadent Chocolate & Olive Oil Pancakes

Who says it can’t taste amazing and be good for you? These pancakes combine simple delicious and healthy ingredients into a breakfast (or midnight) snack that will have your kids and your friends begging for more! As always, remember that when it comes to sugar, less is more. If you’re ever hesitant about pancakes because they can be loaded with sugar and sugary toppings, just take a lesson from the Austrian bakers, whose desserts are the best in the world, and add just a touch of sugar to your sweet preparations. This recipe is loaded with antioxidants, protein, and dietary fiber, so you can feel great about eating chocolate for breakfast (and putting those strawberries to good use).

Makes about ten pancakes, which is about 3-4 servings (or ~1.5 servings if you’re hungry a.f. like me). Try it with fresh seasonal berries, lemon curd, and Greek yogurt. 


1 cup flour
1/2 cup pure cocoa powder
1 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
2 eggs
1/2 cup olive oil
1 cup buttermilk
1 tsp. vanilla extract 

This pancake batter should be smooth and silky like a thick chocolate sauce.

Combine dry ingredients together. Add the eggs and the oil and mix gently. Gradually add buttermilk and vanilla extract. Ladle onto medium hot skillet and cook until air bubbles let you know it’s ready to be flipped. Flip for 30 seconds and plate. 

A good pancake will form air bubbles throughout to let you know that it’s ready to be flipped over.

So what have we learned? Well, besides that I had a little fun making GIFs and that I really need to invest in a tripod, we learned that you can make decadent, mouth-watering hotcakes in a matter of minutes using ingredients that are always in your pantry (and if they’re not, they should be). 

Go ahead: treat yourself. And take the rest of the day off. You deserve it. 

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