Chocolate-Chocolate Veggie Pancakes

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 6 ounces plain yogurt
• 1/2 cup peeled, roughly chopped carrots, or baby-cut carrots
• 1/2 cup whole oats
• 1/2 cup fresh spinach leaves
• 1/4 cup unsweetened cocoa, such as Dutch process
• 1/4 cup milk, plus 1/4 cup as needed
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 1 apple, peeled and roughly chopped
• 2 eggs
• 1/3 cup mini chocolate chips
• Vegetable oil, for greasing the pan
• Fresh fruit, for garnish
• Powdered sugar, for garnish

1. Whisk the flour, baking powder, salt and baking soda in a medium bowl.
2. Set aside.
3. Place the yogurt, carrots, oats, spinach, cocoa, 1/4 cup milk, honey, vanilla and apples into a high quality blender.
4. Blend on high until the mixture is very smooth like the consistency of melted ice cream, about 1 minute.
5. If the mixture is too thick, add an additional 1/4 cup milk and blend.
6. Add the eggs and pulse to incorporate.
7. Pour the blended mixture into the bowl with the flour mixture and stir gently 6 or 7 times with a wooden spoon.
8. Add the chocolate chips and stir a couple more times.
9. Do not over mix.
10. Heat a pancake griddle or skillet over medium heat.
11. Use a basting brush to grease the pan, brushing on just enough oil to coat the surface.
12. Pour the pancake batter, either using a heaping tablespoon for small pancakes or 1/4 cup measure for large ones.
13. Cook the pancakes on one side until large bubbles appear, about 2 minutes.
14. Flip the pancakes and finish cooking on the other side, about 1 minute.
15. Serve with fresh fruit and powdered sugar.

flour, baking powder, kosher salt, baking soda, yogurt, carrots, oats, fresh spinach leaves, unsweetened cocoa, milk, honey, vanilla, apple, eggs, chocolate chips, vegetable oil, fresh fruit, powdered sugar

Taken from www.foodnetwork.com/recipes/melissa-darabian/chocolate-chocolate-veggie-pancakes-recipe.html (may not work)