A little coffee with your fiber? So I made whole wheat pancakes. I figured higher fiber, no bleach... sounds good. We ate most of them, stuck the rest in tupperware with wax paper and had a couple more over the last few days.
Making a whole wheat pancake you are trying to avoid the heavy, super absorbant, grainy cakes. Trying to replicate regular pancakes. These absorbed maple syrup endlessly. They were pretty grainy but tasted good. Like a wheaty cornbread without committing to savory the way cornbread does. So I think maybe use that absorbancy and make coffee-soaked whole wheat chocolate pancakes...
It was early. I had the stuff laying around. I figured I could con the wife into eating it if I dressed it up with chocolate sauce.
I slung the pancakes onto the buttered non-stick and then after a second spooned slowly several saucy pours of the coffee mixture. The cake absorbed them right away. I flipped and repeated. Left on a few seconds to "seal" it in, then removed and served. Simple.
Long story short. I should have used espresso. I tried concocting coffee reduced with a bit of chocolate and that horrid Puccino stuff and pretty much succeeded in a kind of bitter yet unsatisfyingly mild thickened brew. I should have made fresh whole wheats. I needed a layer of clotted cream in between to give it something to base the whole wheat fiber-foundation around. In either case it got eaten and now I'm making eggs.
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