These vegan chocolate pancakes are simply perfect. Fluffy, tender, rich in flavor and slightly sweet. You can bump up the sweetness by drizzling them with some maple syrup. These pancakes are soy-free, nut-free and low in fat.
2 cups (240g) whole spelt flour
4 tablespoons cacao powder
1 teaspoon baking powder
¼ teaspoon baking soda
Pinch of salt
1 and ¼ cup (295ml) non-dairy milk
¼ cup (60ml) maple syrup (or any neutral-flavored syrup)
½ teaspoon vinegar
In a medium bowl, combine non-dairy milk, vinegar and maple syrup.
In a big bowl toss the dry ingredients and mix well: flour, cacao powder, baking powder, baking soda and salt.
Make a well in the dry ingredients and pour the liquid mixture in.
Stir slowly and gently until just combined. Do not overmix the batter or your pancakes will be dense and tough.
Heat a non-stick pan over medium-high heat.
Once hot, drop some batter on the griddle. Cook until bubbles begin to form on the top of the pancake and the edges look dry. Flip and cook on the other side for about 1 more minute.
Serve with you favourite fruit and drizzle with maple syrup (or any other syrup of your choice).
If you want the pancakes to be sweeter without having to drizzle any syrup, add 3-4 tablespoons of unrefined sugar to the dry ingredients.
Cuisineoil-free, soy-free, nut-free
Recipe by The Bright Bird at https://www.thebrightbird.com/vegan-chocolate-pancakes/