These lightly sweetened chocolate pancakes are tender with a fluffy crumb, just like cake. Add some cinnamon for a Mexican chocolate twist.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Servings: 12pancakes
Calories: 100kcal
Ingredients
1cupalmond milk + 1 tablespoon vinegarwhite or apple cider works best
2tablespoonschia seeds
¼cupalmond milk
2tablespoonsoilany neutral oil like vegetable, canola, or a mild olive
½teaspoonvanilla
1cupwhole wheat flour
¼cupoat flour
¼cup+ 2 tablespoons cocoa powder
1.5teaspoonsbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
2tablespoonssugar
2tablespoonspowdered sugar
2tablespoonschocolate chipsoptional
Instructions
Combine 1 cup of milk and vinegar and let sit for 5-10 minutes.
Stir together the chia seeds, additional 1/4 cup milk, oil and vanilla and let sit until mixture thickens into a gel, at least five minutes.
Whisk together the flours, cocoa powder, baking powder, baking soda, salt, sugars and chocolate chips, if using. Set a large skillet or frying pan over medium heat.
Pour the milk + vinegar mixture into the chia mixture and stir to combine. Gently stir into the dry ingredients until just combined. A few lumps are fine, but make sure any big floury lumps are mixed in. Lightly oil the preheated pan and pour batter in ¼ cup at a time. Cook about 2 minutes on each side, or until cooked through. Serve with lots of maple syrup, chocolate chips, shavings, ganache, buttercream…you know. Whatever floats your boat.
Notes
I like to measure out the milk + vinegar concoction in my glass measuring cup, mix the chia mixture in a small cereal bowl and the dry ingredients in a regular mixing bowl. That way, I only have to wash one bowl. (One goes in the dishwasher and the other, hello, is a cup?!)You CAN substitute 1 egg in place of the chia seeds and additional ¼ cup milk, though I really liked the texture and veerrry subtle crunch of these with the chia.