Chocolate Pancakes with Granola and Chocolate Chips

Today was one of those work days that goes by painfully slow.  I think it was because the weather was beautiful.  Every time I looked out the window, I could see the sunshine.

I ended up eating my small stash of chocolate to help pass the day.  I feel pretty proud of myself because I didn't replenish it.

I passed by a CVS at lunchtime, and all their Easter candy was 75% off.  I stood there looking at the bright bags of candy for a few minutes, but I eventually just walked away.  I'm a model of self restraint.

Off course, my coworkers bring so much candy and baked goods into work that I could have a sugary treat pretty much everyday.

I don't help the office' eating habits either because I bring in my fair share of sugary concoctions.  

This isn't my regular chocolate pancake recipe.  It's a recipe from a blogger whose blog is entitled Bakerella.  I prefer my old standby recipe because it has a richer chocolate flavor, but Bakerella's pancakes are good too.

The ingredients are 1/2 cup granola, 1 1/3 (or more) cups all-purpose flour, 3 tablespoon unsweetened cocoa powder, 2 teaspoons baking powder, 1/4 cup sugar, 1/4 teaspoon salt, 3 tablespoons vegetable oil, 1 teaspoon vanilla, 1 1/4 cup milk, 1 egg, and 1/2 cup miniature semisweet chocolate chips.  I used oil instead of melted butter.  I also added about 1/3 cup more flour that directed to get a thicker batter.

I added the flour, cocoa powder, baking powder, sugar, and salt into a bowl.  I whisked the dry ingredients together.

I added the oil, vanilla, milk, and egg to the dry ingredients.  

I added the mini chocolate chips and granola after the batter and been fully combined.  I ended up adding a little more flour at this point to get a thicker batter.

I heated and greased a skillet.  I portioned out a fourth of a cup of batter for each pancake.

Once bubbles had formed in the center and the edges looked a little dry, I flipped the pancakes and cooked the other side for a couple of minutes.

I have added many things to pancakes, including pretzels and potato chips.  These recipes and this one prove that crunchy carbohydrates to not maintain their crispness in pancakes.  

 I could taste and feel the granola pieces, but they had softened.  There was some texture, but I would have preferred crispier bits of oats.

Even though this isn't my favorite chocolate pancake recipe, it is still very good.

The pancakes had a perfect texture: fluffy and airy.   They were sweet, but not too sweet for breakfast.

 These were delicious pancakes, and I would make them again.