I’ve been craving fluffy pancakes for breakfast for quite some time and seem to be making them pretty much on a daily basis. When I first became vegan, I thought that this was one thing that I would have to give up as most recipes contained ingredients that I don’t deem as ‘healthy’, are hard to find or wouldn’t work if I didn’t have a non-stick fry pan. I don’t like non-stick fry pans as they are toxic and release chemicals every time you heat them, but this could be a post in itself!
So I started experimenting and using ingredients that I have at home 99.9% of the time. Simple, easy, effective and tasty! I finally formulated one that I think is pretty foolproof. You can also substitute a bit of the flour for others if you’d prefer a blend, so it’s not a super strict recipe. I have experimented with half, half all-purpose flour and buckwheat flour. You can also use a various amount of flavours, so get creative! Some are adding fruit, cinnamon, vanilla, peanut butter and other nuts, coconut, chia seeds, poppy seeds and the list goes on!
Make sure you get the base right and then feel free to experiment with the additional flavours. I chose chocolate (cacao powder) and choc chips for this recipe, well, because who doesn’t love chocolate! These are so delicious on their own that you won’t even need any topping. If you want you can drizzle some peanut butter, fruit or more chocolate sauce. I made a simple chocolate sauce for these pancakes.
- 2 cups non dairy milk - I normally use almond
- 1 tbsp apple cider vinegar
- 1 tbsp coconut oil, melted + more for frying
- 2 cups all purpose unbleached flour
- 1 tbsp baking powder
- 2 tbsp cacao powder
- Pinch of salt
- ¼ cup vegan chocolate chips or chocolate block chopped up into small pieces
- In two seperate bowls, mix the wet ingredients and sift the dry ingredients.
- Pour the wet ingredients into the dry ingredients whisking until all lumps are gone.
- Stir in the choc chips.
- Heat frying pan on medium heat with a heaped tsp of coconut oil. Wait for the pan to heat up and then scoop about ½ cup pancake batter onto the pan, spreading out to make a nice circle. I can fit 3 pancakes at one time on my pan.
- Wait for the bubbles at the top to collapse and batter to start separating from the pan. This normally takes about 2-3 minutes.
- Flip with a spatula and cook on other side for an additional 2 minutes.
- Repeat process with all the batter.
- Stack pancakes and serve with whatever topping you like.
* I created this chocolate topping by melting the chocolate chips (about 2 tbsp) in a double boiler and wait for them to start melting. Add about ¼-½ cup of coconut cream. Mix in well and pour over pancakes. Add more coconut cream/milk to make the topping thinner.