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Chocolate Pancakes
www.theconsciousplantkitchen.comThese Chocolate Pancakes are easy 4-ingredient pancakes perfect as a Valentine's day breakfast. They are egg-free, dairy-free, and easy to make for a delicious chocolate breakfast.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chocolate-pancakes/ or scan the QR code here ➡️
Servings: 10 pancakes
Calories: 200.9kcal
Ingredients
- 1 ½ cup Self-Rising Flour (note 1)
- ½ cup Unsweetened Cocoa Powder
- ¼ cup Coconut Sugar (note 2)
- 2 cups Canned Coconut Milk (note 3)
Chocolate Sauce
- 2 tablespoons Maple Syrup (note 4)
- 2 tablespoons Unsweetened Cocoa Powder
- 1 tablespoon Almond Milk (note 5)
- 1 tablespoon Semi-Sweet Vegan Chocolate Chips
Instructions
- In a mixing bowl, whisk the self-rising flour, cocoa powder, and sugar.
- Pour the canned coconut milk and whisk to incorporate.
- Warm a pancake griddle with olive oil. Add 1/4 cup of batter per pancake and cook for 2-3 minutes or until it forms bubbles on top.
- Flip and cook another 1-2 minutes on the other side.
- Serve as a stack with chocolate sauce.
Chocolate Sauce
- In a small bowl, add 1 tablespoon of almond milk and microwave for 30 seconds until lukewarm.
- Stir in the chocolate chips and return for 20-30 seconds in the microwave, stirring until the chocolate chips are melted.
- Stir in the unsweetened cocoa powder and maple syrup until smooth, dark and consistent.
- Drizzle on your pancake stack.
Notes
Note 1: This is equivalent to 1 1/2 cup of all-purpose flour in which you whisk 2 1/2 teaspoons of baking powder.
Note 2: Any granulated sweetener can be used, like unrefined cane sugar, brown sugar, or white sugar.
Note 3: The recipe is oil-free, that's why I am using high-fat milk to keep the pancakes moist and not dry. If you want to use almond milk or soy milk, decrease the milk by 2 tablespoons and add 2 tablespoons of olive oil or melted plant-based butter to the batter.
Note 4: Any liquid sweetener can be used including agave syrup.
Note 5: Any plant-based milk can be used.
Storage: You can store the cooked pancakes in an airtight container in the fridge.
Nutrition
Serving: 1pancake | Calories: 200.9kcal | Carbohydrates: 22.2g | Protein: 4.2g | Fat: 12.3g | Saturated Fat: 10.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.7g | Sodium: 16.3mg | Potassium: 210.3mg | Fiber: 3.1g | Sugar: 4.3g | Vitamin A: 0.4IU | Vitamin C: 1.3mg | Calcium: 16mg | Iron: 1.6mg | Magnesium: 43.9mg | Phosphorus: 97.8mg | Zinc: 0.8mg