José Andrés loves making these pancakes with his daughters, who adore the chunky chocolate that makes them special. As for José, he appreciates the healthy qualities of this recipe. Once you are in on the secret that you can make pancakes with olive oil, you'll never reach for the butter again.

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Yields: 4

Ingredients 1 3/4 c. all-purpose flour 2 tbsp. sugar 2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 egg 1 1/2 c. buttermilk 1/4 c. Spanish extra-virgin olive oil, plus more if necessary 1/2 c. dark chocolate, preferably Spanish, broken into small pieces 1/4 c. honey, preferably Spanish lemon honey fresh mint leaves This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions Mix the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Whisk in the egg, buttermilk, and 2 tablespoons of the olive oil until you have a smooth batter, then stir in the chocolate pieces. Heat the remaining 2 tablespoons of olive oil in a medium sauté pan over medium-low heat. Ladle 1/4 cup of the pancake mixture into the pan and cook until golden brown. Flip the pancake with spatula and cook until golden brown on the second side. Transfer the pancake to a warm oven. Repeat with the remaining batter, adding more olive oil to the pan as needed. To serve, drizzle the pancakes with honey and garnish with mint.

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