Chocolate-Olive Oil Pancakes


My breakfast-making days are dwindling fast. It’s almost March 1st, which means that my son will hear from colleges within the month. Most mornings he finds a hot plate of goodness waiting for him as he stumbles out of bed. I know I indulge him, but I tell myself that if I can provide him with a healthy start to the day, then I should. What else would I be doing at 6:30 every morning? I know I have set the bar high. For at least the first year of college he’ll have a hot meal available for him before heading to class. After that, well, it depends on where he goes. Will he one day seek a spouse that will shower him with the same loving attention when he finally grows into the amazing man that he perched to be? I really don’t know. What I do know is that he is more than deserving of a wonderful future filled with happiness and a hot morning meal (even if he has to prepare it himself).

Chocolate-Olive Oil Pancakes

Use a fruity olive oil such as an Frantoio or other Tuscan olive oil. There should be a hint of olive flavor in the finished product. Makes 6-8 6″ pancakes.


1 1/2 cups all purpose flour

3 tsp. baking powder

1/2 tsp. salt

1 tsp. baking soda

2 Tbsp. sugar

1/4 cup unsweetened cocoa powder

1 1/2 cup milk

1 egg

2 Tbsp. extra virgin olive oil


1. Sift together first six ingredients into a medium-size mixing bowl. In a separate bowl, combine milk, egg, and olive oil. Add to dry ingredients and mix well. The batter should resemble cake batter. If necessary, add additional milk, 1 Tbsp. at a time, to thin.


2. Cover, and allow to sit at room temperature for up to 30 minutes. In the meantime, heat and grease skillet or griddle. Ladle batter onto skillet and spread slightly with the bottom of the ladle until the desired size is formed. Cook at medium heat and flip when batter bubbles in the center of the pancake, about 30 seconds. Continue to cook on other side for another 20 to 30 seconds. Serve with powdered sugar, syrup, and fruit.