A lovely way to start your family’s Valentine’s Day off is with homemade chocolate whipped cream and mini-chocolate pancakes. They will be thanking you all day.  This recipe is very easy and fun to make, and you may find your kids wanting to help with the cooking – or at the very least “helping” to lick the whipped cream off the whisk.

Whipped Cream

Ingredients:

Directions:

Pour your carton of heavy cream (one pint) into the mixer bowl. Turn mixer on medium/high and leave until fluffy (about 2 minutes), add two tablespoons of Ghirardelli Sweetened Cocoa Powder and let mixer mix for about 30 seconds. That’s it, you have homemade whipped cream without unhealthy additives.

Place the whipped cream in a serving bowl store it in the refrigerator while you are making the pancakes. Use the same mixing bowl (no need to dirty two mixing bowls) to start your pancake batter.

Mini Chocolate Chip Pancakes

Ingredients:

Directions:
Mix milk and egg in mixer low/medium speed. In large measure cup mix your whole wheat flour, baking soda, nutmeg and cinnamon. Slowly pour into pour spout of mixer bowl while it is on low speed. Now, pour in your 8 oz of chocolate chips, mix until well stirred and you are ready to cook.

I use a cast iron skillet, absolutely fantastic for evenly cooked pancakes. Have your pan hot and ready at medium heat, add about 2 tablespoons of Grapeseed Oil (my favourite cooking oil other than olive oil, and so much healthier than canola). Now, drop desired amount of batter into pan and flip over when ready.

If you have a heart cookie cutter this makes for an adorable pancake. Tiny circle pancakes are also a hit, (just drop tiny amounts in pan, no cookie cutter required)!

Serve pancakes on tiny colourful plates topped with your fresh whipped cream and waalaa the perfect Valentine Breakfast.