Vegan Chocolate Pancakes
These lightly sweetened chocolate pancakes are tender with a fluffy crumb, just like cake. Made with chia seeds, these are a delicious plant-based breakfast option.
Servings: 12 small pancakes
Calories: 100kcal
Ingredients
- 1.25 cups almond milk white or apple cider works best
- 2 tablespoons chia seeds
- 2 tablespoons oil any neutral oil like vegetable, canola, or a mild olive
- 1 tbsp vinegar or lemon juice white, apple cider or a champagne vinegar all work
- ½ teaspoon vanilla
- 1 cup whole wheat flour
- ¼ cup oat flour
- ¼ cup + 2 tablespoons natural cocoa powder
- 1.5 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons powdered sugar
- 2 tablespoons chocolate chips optional
Instructions
- Combine 1 cup of milk and vinegar and let sit for 5-10 minutes.
- Combine the milk, chia seeds, oil, vinegar and vanilla. Let sit for at least 5 minutes, or until the chia seeds start to thicken into a gel.
- Whisk together the flours, cocoa powder, baking powder, baking soda, salt, sugars and chocolate chips, if using.
- Fold the wet ingredients gently into the dry ingredients until just combined. A few lumps are fine, but make sure any big floury lumps are mixed in--make sure not to overmix or your pancakes will be tough and chewy.
- Let batter rest as you preheat a frying pan or griddle over medium heat. Lightly oil the preheated pan with butter or oil and pour batter in ¼ cup at a time. Cook about 2 minutes on each side, or until cooked through.
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.
Nutrition
Serving: 1 | Calories: 100kcal | Fat: 4g