(Makes 16 small pancakes)
1 cup whole wheat flour
2 tablespoons unsweetened cacao powder
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar
1 large egg
1 cup milk
1 tablespoon infused coconut oil
Coconut oil, for greasing the pan (optional, infused coconut oil)
In a bowl, whisk together the flour, cocoa powder, baking powder, salt and sugar. In a separate bowl, whisk together the egg, milk and oil. Stir the dry ingredients into the wet ingredients until just combined. Heat a large skillet or griddle over medium heat and lightly coat with butter or coconut oil. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit, cook for 2 minutes or until you see bubbles forming. Flip the pancakes and cook for 1 minute longer.
Some great choices to accompany this dish include maple syrup, coconut syrup, whipped cream and blueberry/raspberry mix, or coconut/pineapple compote.
Originally published in issue 10 of Cannabis Now Magazine.