Black Cocoa Mint PancakesI remember when I was a child, I used to hate the combination of chocolate and mint. They were just two flavors that I did not think belonged together. Well, fast forward 30 years, and it is amazing how things change. I think that I can have chocolate and mint together in almost anything these days, and these cocoa mint pancakes are no exception. Similar to a previously posted pancake recipe, I used black cocoa which gives the pancakes a rich black color. Fresh mint then contrasts the bitter flavor for, well, a perfect combination.

Serves 2
Prep time: 5 minutes, Cooking / Baking Time: 5-10 minutes
  • 3/4 cup + 2 tbsp whole wheat flour
  • 2 tbsp black cocoa powder
  • 2 tsp baking powder
  • 1 tbsp sugar
  • 1 large egg
  • 1 cup 1% milk
  • 1 tsp pure vanilla extract
  • 1 tsp pure peppermint extract
  • 2 tbsp fresh mint
  • 1 tbsp butter
  • 2 bowls
  • Griddle / frying pan


  1. Combine the flour, cocoa powder, sugar, and baking powder in one bowl
  2. In the second bowl, combine the egg, milk, and peppermint extractBlack Cocoa Mint Pancakes Raw Ingredients
  3. Add the wet ingredients to the dry ingredients and mix just until combined
  4. Finely chop the fresh mint and stir it into the pancake batterBlack Cocoa Mint Pancakes Mix
  5. While the batter is resting, heat the griddle or frying pan to medium heat
  6. Add the butter to the pan and pour about 1/4 cup of batter per pancake
    • You can do this in batches if the frying pan is too small
  7. Leave the pancakes on one side until bubbles start to form on top and the edges start to dry (about 2-3 minutes)Pancakes on Griddle
  8. Flip the pancakes over for another 2 minutesPancakes Ready
  9. Serve them with a drizzle of honeyBlack Cocoa Mint Pancakes Cooling


Estimated nutritional information per serving

Calories 356

  • Fat 10g
  • Carbohydrates 17g
    • Fiber 7g
    • Sugars 7g
  • Protein 15g



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