1 1/2 cups International Delight Dark Hot Chocolate

1 large egg, room temperature

1 teaspoon vanilla extract

1 cup all-purpose flour

1/3 cup dutch-process cocoa

1 teaspoon baking powder

1/4 teaspoon salt

For the topping:

3/4 cup chocolate chips

1/2 cup light cream

1/2 cup mini marshmallows (optional)

Cook Mode Prevent your screen from going dark

Make the Pancakes: In a large mixing bowl, whisk together the International Delight Dark Hot Chocolate, egg, and vanilla extract until well combined.
In a separate bowl, mix the flour, cocoa, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles start to form on the surface of the pancake. Flip and cook for another 1-2 minutes or until golden brown and cooked through. Remove from the skillet and set aside.
Make the Topping: In a small saucepan, heat the light cream over medium heat until it begins to simmer. Do not bring it to a full boil.
Once the cream is simmering, add the chocolate chips and stir continuously until the chocolate is completely melted and the sauce is smooth.
Assemble the Pancakes: Stack the pancakes on a serving plate and pour the warm chocolate sauce over the top. If desired, sprinkle mini marshmallows over the pancakes and allow them to soften from the heat of the pancakes.
Serve immediately and enjoy the chocolaty goodness!

For a dairy-free version, substitute light cream with coconut cream or almond milk, and use dairy-free chocolate chips.

For a vegan version, swap the egg for a flax egg and use plant-based milk and vegan chocolate chips.

If you want extra flavor, try adding a pinch of cinnamon or instant coffee to the pancake batter.

You can use different toppings like whipped cream, crushed graham crackers, or caramel sauce for variety.