Double Chocolate Pancakes
Double the chocolate for that rich, indulgent flavor. These whip up quickly for that special breakfast or brunch. However, they really stand out as the focus of a dessert. Drizzle with fresh raspberry sauce or strawberries and top with a vegan whipped cream Yum!
Ingredients
- 1½ cups whole wheat pastry flour or other whole grain flour. White wheat works well, too.
- 1/4 cup cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1¾ ci[ oat milk or other plant-based milk
- 2 tsp apple cider vinegar
- 2 tbsp flaxseed ground and blended with 6 tbsp warm water to create flax egg substitute
- 1 tsp vanilla extract
- ⅓ cup applesauce
Chocolate Sauce
- 1 cup chocolate chips vegan
- 1 cup oat milk or other plant-based milk
- ¼ cup maple syrup
- 1 tsp vanilla extract
Instructions
Make the chocolate sauce
- Heat the milk until almost boiling, but not quite.
- Place the chocolate chips, vanilla, and maple syrup into a bowl.
- Pour the hot milk over the ingredients and whisk until the chocolate is completely melted.
- Let the chocolate sauce stand while you make the pancakes. This allows it to thicken slightly.
Pancake instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt.
- In another bowl, mix the milk and vinegar. Let stand for about 2-3 minutes.
- Add the flax, vanilla, and applesauce to the milk mixture. Whisk to mix well.
- Pour the milk mixture into the flour mixture. Mix just until it's combined. Do not overmix. The batter will be lumpy. This ensures the pancakes cook up tender.
- Heat the griddle.
- Use a ⅓ cup to pour batter onto griddle keeping a small distance between them. Cook until the edges appear dry and bubbles appear on the center of the pancakes.
- Flip each pancake over and cook until done.
- To Serve, Place each serving of pancakes on a plate. Drizzle chocolate sauce over top.
- If desired, add chia seeds, berries, and/or vegan whipped cream before serving.