1. Heat skillet over medium-low heat or electric griddle to 375°F.
2. In a microwave-safe bowl, mix together cocoa powder, sugar, milk, and vanilla until well combined. Heat in microwave 30 seconds or until warm. Stir again to ensure mixture is combined.
3. Combine cocoa mixture, pancake mix and water. Stir until large lumps disappear (do not beat or overmix). If batter is too thick, add additional 1 to 2 tablespoons water.
4. Pour slightly less than 1/4 cup batter onto lightly greased skillet or griddle. Cook 90 seconds on first side (bubbles will appear on surface). Turn and cook for another 30 seconds.
5. Top pancakes with 1 tablespoon marshmallow spread and drizzle with 1 teaspoon chocolate syrup. Or top with Pearl Milling Company™ Syrup.
- 4 g Total Fat
- 1 g Saturated Fat
- 5 mg Cholesterol
- 745 mg Sodium
- 68 g Total Carbohydrate
- 2 g Dietary Fiber
- 21 g Sugars
- 9 g Protein
- 18 g Added Sugars
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Nutritional Information
- 4 g Total Fat
- 1 g Saturated Fat
- 5 mg Cholesterol
- 745 mg Sodium
- 68 g Total Carbohydrate
- 2 g Dietary Fiber
- 21 g Sugars
- 9 g Protein
- 18 g Added Sugars
Directions
1. Heat skillet over medium-low heat or electric griddle to 375°F.
2. In a microwave-safe bowl, mix together cocoa powder, sugar, milk, and vanilla until well combined. Heat in microwave 30 seconds or until warm. Stir again to ensure mixture is combined.
3. Combine cocoa mixture, pancake mix and water. Stir until large lumps disappear (do not beat or overmix). If batter is too thick, add additional 1 to 2 tablespoons water.
4. Pour slightly less than 1/4 cup batter onto lightly greased skillet or griddle. Cook 90 seconds on first side (bubbles will appear on surface). Turn and cook for another 30 seconds.
5. Top pancakes with 1 tablespoon marshmallow spread and drizzle with 1 teaspoon chocolate syrup. Or top with Pearl Milling Company™ Syrup.