In a large bowl, combine the flour, cream of wheat, cocoa powder , sugar, baking powder, and salt. (Or substitute ½ cup Coco Wheats for the cream of wheat and cocoa powder.)
¾ cup all-purpose flour, ½ cup Cream of Wheat, 2 tablespoons sugar or granulated Splenda, 1 tablespoon baking powder, ½ teaspoon salt, 2 tablespoons cocoa powder
In a separate bowl, whisk together the egg, milk, oil, and vanilla extract.
Add the liquid ingredients to the dry ingredients and mix together (result will be slightly lumpy).
Spray a griddle with cooking spray and heat over medium. Pour a scant ¼ cup of batter for each pancake.
Cook until edges start to look dry and the pancakes start to bubble. Then flip and cook on the other side.
Top with a sprinkling of confectioner's sugar or a drizzle of pure maple syrup.
Video
Notes
When cooking the pancakes, resist the temptation to press down on the pancakes because it makes them dense and tough.
Between batches, wipe off any excess oil or debris from the griddle to prevent any burnt residue from affecting the next batch.
Monitor how the pancakes are cooking and if they are browning too quickly or not cooking evenly, adjust the heat accordingly.
Keep the finished pancakes warm by placing them on a heat-safe plate, lightly covering them with foil, in a low-temperature oven (around 200°F).
Pancakes are versatile and can be served with a variety of toppings such as maple syrup, fresh fruits, chocolate chips, whipped cream, nuts, or even savory options like bacon and eggs.