Double Chocolate Pancake Mix
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Simply delicious double chocolate pancake mix. Perfect for prepping ahead and bringing out to camp – no fresh milk is required to cook these bad boys! Only water, eggs and some oil is needed. Enjoy them topped with fruit, jam, nut butter – or maple syrup of course! And yes, these can be made gluten-free!
Dietary Preferences: Vegetarian, nut-free, soy-free, gluten-free*, dairy-free*
*(GF) if using oat flour; (DF) if using coconut milk powder
Macronutrients per serving:
Carb Energy
20.5g | 82 kcal
Protein Power
4.3g | 17 kcal
Fat Fuel
3.4g | 31 kcal
Learn more about the importance of macronutrients in your outdoor adventure meal plan
Why this pancake mix rocks
- Sure, prepping some pancake mix is fantastic for camping, but this mix is easily as good to keep in stock in your kitchen pantry at home
- It can be made gluten-free by using oat flour
- You can customize the mix to your liking by adding your favourite mix-ins such as nuts or shredded coconut
Double Chocolate Pancake Mix Ingredients
Before you go running to the store, let me give you the inside scoop on the key ingredients:
White Flour
Native to: Middle East (wheat)
Top 3 nutrients: carbohydrates, protein, fiber
My go-to is unbleached flour. You can use whole wheat flour but it does alter the taste substantially.
Want to make the pancakes gluten-free? Use oat flour (or simply blend oats you have at home to create your own flour base)
Milk Powder
Native to: world-wide (domesticated)* (Cow milk)
Top 3 nutrients: protein, calcium, vitamin D
In addition to the sweet creamy flavour it provides, milk powder adds a good amount of protein. You can use skim or whole milk powder, however, whole milk powder does have a noticeably better flavour.
**Milk cows are not native to a single specific location but have been bred and developed from wild aurochs over thousands of years. Aurochs were native to various parts of Europe, Asia, and North Africa.
Cocoa Powder
Native to: Central & South America (cocoa)
Top 3 nutrients: flavonoids, magnesium, iron
Opt for natural cocoa powder as it provides a deep and rich chocolate flavour (Dutch-processed is lighter in flavour).
Chocolate Chips
Native to:Central & South America (cocoa)
Top 3 nutrients: flavonoids, magnesium, iron
Feel free to use semi-sweet, milk – or even white chocolate chips (or chop up any chocolate of your choosing into small pieces)
Brown Sugar
Native to: South Pacific (sugarcane); Europe (sugarbeets)
Brown sugar provides a rich, more complex flavour profile due to the molasses in it. If you don’t have brown sugar, you can certainly use white sugar in instead.
Baking Powder
Top nutrient: sodium
Baking powder will provide the pancakes with just enough oomph to be perfectly fluffy.
Salt
Native to: world-wide
Top nutrient: sodium
Table, kosher, sea, himalayan… whatever salt you have will do!
More recipes with some of these ingredients
What to Serve With Double Chocolate Pancakes
Chocolate pancakes are a delightful treat that can be complemented by a variety of toppings and sides. Here are some ideas for what to serve with chocolate pancakes:
Fresh Fruit: Sliced strawberries, bananas, raspberries, or blueberries add a refreshing contrast to the richness of chocolate pancakes.
Whipped Cream: Dollop some whipped cream on top for an indulgent touch. You can also add a sprinkle of cocoa powder or chocolate shavings for extra decadence.
Maple Syrup: Drizzle warm maple syrup over the pancakes for a classic sweet pairing that enhances the chocolate flavour.
Nut Butters: Spread peanut butter, almond butter, or hazelnut spread between layers of chocolate pancakes for a deliciously nutty twist.
Nuts: Chopped nuts like pecans, walnuts, or almonds add crunch and texture to each bite.
Bacon or Sausage: If you enjoy a savory-sweet combination, crispy bacon or sausage can provide a savory contrast to the chocolatey goodness.
Yogurt: Greek yogurt or flavored yogurt can be a tangy accompaniment that balances the sweetness of the pancakes.
Coffee or Hot Chocolate: Pair the chocolate pancakes with a hot beverage like coffee or hot chocolate for a cozy breakfast or brunch experience.
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FAQs
How long does pancake mix last?
If stored properly (in a sealed container in a cool, dark place) it will last for several months. The ingredient with the shortest shelf life is the milk powder. Use the expiration date on the bag you bought for guidance.
How do I make pancakes fluffy?
Give the baking powder some time to work it’s magic! Once you have the batter mixed with the wet ingredients, let it sit for a few minutes before cooking.
How do I know when to flip pancakes?
Keep an eye out for air air pockets rising to the surface of the and bursting (on the uncooked/raw batter side. Once you see a few of these, it’s generally time to flip! You can also use a spatula to lift and see the cooking side of the pancake. It should be slightly golden and firm.
How do I prevent pancakes from sticking to the pan?
The best thing to do is to allow your pan to heat up before putting oil on the pan. Once it’s heated, add enough oil to lightly coat the entire pan. Allow the oil to heat slightly before pouring the batter on.
What if my batter is too dry? Or too wet?
If you find yourself in this unlucky situation, don’t worry, it’s an easy fix! If it’s too dry: simply add more water (1 tbsp at a time); if it’s too wet: simply add more flour (1 tbsp at a time)
Can I make this mix without milk powder?
For a dairy-free alternative, you could use coconut milk powder.
Can I make pancakes gluten-free?
Absolutely! Simply use oat flour instead of wheat flour.
More pancake mix recipes:
Double Chocolate Pancake Mix
Simply delicious double chocolate pancake mix. Perfect for prepping ahead and bringing out to camp - no fresh milk is required to cook these bad boys! Only water, eggs and some oil is needed. Enjoy them topped with fruit, jam, nut butter - or maple syrup of course!
Ingredients
- 1 cup flour, wheat or oat
- 5 tbsp milk powder, whole milk recommended
- ¼ cup cocoa powder
- ¼ cup chocolate chips
- 1 tbsp brown sugar
- 1 tbsp baking powder
- ¼ tsp salt
To cook pancakes (not needed for recipe mix)
- 1 egg
- 1 cup water
- 1 tsp vegetable oil, plus more to grease pan
Instructions
- 1. Combine all dry ingredients in a sealable bag or container. That's it!
To cook pancakes:
- 1. In a large mixing bowl, lightly beat eggs until yolk is well broken. Add water and oil and mix well.
- 2. Pour in pancake mix and stir to combine. Leave mixture slightly lumpy.
- 3. Put skillet or frying pan over medium heat. Pour some vegetable oil in the pan to evenly coat.
- 4. Once oil is heated, scoop pancake batter onto pan (recipe calls for 3"-4" sized pancakes, but you can make whatever size you like). Allow to cook for about 4 minutes per side - before flipping, bottoms should be golden brown and a couple of bubbles should be popping through the top of the batter.
Notes
- Switch things up and try adding in some mix-ins (such as dried bananas, shredded coconut) I recommend adding 1/4 - 1/3 cup total mix-ins per batch.
- Batter too dry? Gradually add more water - 1 tbsp at a time - until you reach your desired consistency.
- Batter too wet? Gradually add more flour - 1 tbsp at a time - until you reach your desired consistency.
- I prefer to heat the skillet once the batter is made. This allows some time for the batter to coagulate and the baking powder to activate (resulting in fluffier pancakes)
Nutrition
Serving: 1pancakeCalories: 125kcalCarbohydrates: 20.5gProtein: 4.3gFat: 3.4gSaturated Fat: 2gCholesterol: 5mgSodium: 185.4mgFiber: 1.9gSugar: 6.9g
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The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
