This Mother's Day, give mom the best gift there is: chocolate for breakfast. These cocoa pancakes are sure to make her smile. Cut fresh fruit into decorative flower shapes to top these chocolatey mini pancakes, then drizzle on the maple syrup.
Stir together flour, sugar, cocoa, baking powder and baking soda in large bowl. Combine buttermilk, eggs and oil in separate bowl; add all at once to flour mixture. Stir just until moistened.
Pour about 1 tablespoon batter onto preheated, lightly greased griddle or non-stick skillet. Cook over medium heat until bubbly surface on top; turn and cook just until set.
Serve each pancake topped with one tablespoon of whipped topping, topped with selection of fruits (sliced strawberries, sliced almonds, mandarin orange segments, sliced kiwi fruit, pineapple chunks and maraschino cherry halves) as flowers. About 40 small pancakes.
NOTE: Leftover pancakes may be tightly wrapped and frozen for later use. To reheat: Place 5 pancakes on microwave-safe plate in circular pattern; cover with wax paper. Microwave at HIGH (100%) for 1 minute or until warm.
Flowers made from selection of Assorted Fruits & Sliced Almonds
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.