Vegan Chocolate Pancakes
Fluffy vegan chocolate pancakes you can whip up with just 8 ingredients that you probably already have at hand. Served with sliced banana, nuts, chocolate chips and maple syrup, these make the ultimate Sunday brunch.
ingredients
- ¾ cup plant-based milk (soy, almond, oat)
- 1 flax egg
- 1 tablespoon agave or maple syrup
- ¾ cup all-purpose flour
- ¼ cup unprocessed cocoa powder
- 1 teaspoon baking powder
- ¼ cup dark chocolate chips (optional)
- 2 teaspoons coconut oil, for cooking
instructions
- Whisk together almond milk, flax egg and syrup in a medium sized bowl.
- Combine all the dry ingredients, except for the chocolate chips, in a larger bowl. Pour wet ingredients into dry ingredients and stir well, until there are no dry patches of flour left. Gently fold in the chocolate chips (if using).
- Let the batter sit at room temperature for about 10 to 15 minutes.
- Heat 1 teaspoon of coconut oil in a pan. Scoop ⅙ of the batter (approximately 2 tablespoons) and cook on one side until the top of the pancake becomes firm (the middle can stay a bit runny, but it should still be easy to flip). Flip and cook on the other side for another minute or so. Make two more pancakes, then add the other teaspoon of coconut oil to the pan. Cook the remaining three pancakes.
- Serve hot with your favourite toppings.
nutrition
Nutrition Facts
Vegan Chocolate Pancakes
Amount per Serving
Calories
136
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Cholesterol
1
mg
0
%
Sodium
46
mg
2
%
Potassium
200
mg
6
%
Carbohydrates
22
g
7
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
3
g
6
%
Calcium
96
mg
10
%
Iron
1.5
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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