Double Chocolate Pancake Poppers

I’m back again with the latest version of my beloved Pancake Poppers! These are the BEST – they’re literally tiny pancakes you can make ahead, popping them when you want one. Delicious with a side of syrup or on their own, I almost always have a batch of these in the fridge. I’ve made chocolate strawberry, birthday cake, and blueberry flavors, but these Double Chocolate Pancake Poppers are my current obsession. They’ve got indulgent, rich, chocolatey flavor, perfect fluffy texture, and they’re just 1 WW point a pop.

Making Double Chocolate Pancake Poppers

Like the other pancake poppers, these are an absolute breeze to make. You’ll need:

• All purpose flour, baking powder, salt
• Cocoa powder and a hint of espresso powder to give a rich, chocolate flavor
• Eggs to bind them together
• Vanilla extract
• Nonfat Greek Yogurt, I use Fage 0% plain
• Unsweetened almond milk to make these fluffy, but you can substitute any milk you like (dairy or non dairy work)
• A bit of sugar and some chocolate chips to sweeten these. I use Lily’s Dark Chocolate Baking Chips, which are WW friendly (60 chips is 2 points)

And that’s it!

Preheat the oven to 350F. Spray your mini muffin pan well with cooking spray or line with silicone cupcake liners.

In a medium mixing bowl, combine flour, baking powder, salt, sugar, espresso powder and cocoa powder and stir to combine. In a small mixing bowl, combine eggs, yogurt, vanilla, and almond milk until uniform. Mix wet into dry ingredients and stir to combine fully. Fold in chocolate chips and divide batter among 24 cavities (about 1 tbsp). Bake for 19-21 minutes, until a toothpick comes out clean. Let cool, pop them out, and enjoy!

Store leftovers in the fridge for up to 5 days. To reheat, pop in the microwave for 10-20 seconds, until warmed through.

Double Chocolate Pancake Poppers

Jacklin Altman

Who says you can't have chocolate for breakfast? At 1 WW SP each, these Double Chocolate Pancake Poppers are the perfect breakfast or snack, with big chocolate flavor in a little package.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 24

Calories 38 kcal

Equipment

• Mixing Bowls
• Mini Muffin Pan

Ingredients

  

1x2x3x

• 3/4 cup nonfat plain Greek Yogurt I use Fage 0%
• 3/4 cup all purpose flour + 1 tbsp
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla
• 2 eggs
• 2 tbsp cocoa powder
• 1/4 cup unsweetened almond milk
• 2 tbsp sugar
• 1/4 tsp espresso powder optional
• 1/4 cup Lily’s chips

Instructions

 

• Preheat the oven to 350F. Spray your mini muffin pan well with cooking spray or line with silicone cupcake liners.
• In a medium mixing bowl, combine flour, baking powder, salt, sugar, espresso powder and cocoa powder and stir to combine. In a small mixing bowl, combine eggs, yogurt, vanilla, and almond milk until uniform. Mix wet into dry ingredients and stir to combine fully. Fold in chocolate chips and divide batter among 24 cavities (about 1 tbsp).
• Bake for 19-21 minutes, until a toothpick comes out clean. Let cool, pop them out, and enjoy!

Notes

These are 1 point each on WW. Add them to your WW app here!

Nutrition

Calories: 38kcalCarbohydrates: 6gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 86mgPotassium: 25mgFiber: 1gSugar: 1gVitamin A: 20IUCalcium: 28mgIron: 1mg

Keyword snack, breakfast, vegetarian, Pancakes, brunch, weight watchers, WW

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