Brownie Batter Pancakes

• 1 cup Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1/4 cups Cocoa Powder
• 2 Tablespoons Splenda
• 2 Tablespoons Canola Oil
• 1 teaspoon Vanilla
• 1-1/4 cup Almond Milk (or Skim Milk)
• 1/3 cups Chocolate Chips

1. Preheat griddle or large nonstick skillet to medium heat.
2. In a large bowl stir together flour, baking powder, salt, cocoa powder, and Splenda. Add canola oil, vanilla, and milk. Stir until combined. Fold in chocolate chips. Using 1/4 cup measuring cup, pour batter into preheated pan. Cook until the edges are starting to set, and bubbles are forming on the surface. Flip, and cook for an additional 2 minutes.
3. Best served warm.
4. (Recipe inspired by Chocolate-Covered Katie.)

flour, baking powder, salt, ubc, splenda, canola oil, vanilla, almond milk, chocolate chips

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/brownie-batter-pancakes/ (may not work)