Description

Enjoy these delicious and healthy chocolate pancakes that the whole family will love. Perfect for the holidays or any breakfast. These fluffy, chocolatey stacks of goodness are sure to be a big hit at your next breakfast table. A fabulous Whole Food Plant Based recipe. Oil free, refined sugar free, no highly processed ingredients, and gluten free!

Ingredients

Scale

Flax Egg Ingredients:

1 Tablespoon flaxseed meal
3 Tablespoons water

Vegan “Buttermilk” Ingredients:

1 cup plus 2 Tablespoons unsweetened plain plant milk
1 teaspoon apple cider vinegar

Ingredients

1 ½ Tablespoons unsweetened almond butter, warmed up
½ cup oat flour
½ cup GF flour (we used Bob’s Red Mill 1:1 Gluten Free Baking Flour)
¼ cup unsweetened cocoa powder
1 teaspoon vanilla
3 Tablespoons maple sugar (dehydrated maple syrup)
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon sea salt

“Powdered Sugar” Topping Ingredients (optional)

1 Tablespoon maple sugar (dehydrated maple syrup)
1 Tablespoon organic cornstarch (or arrowroot powder)

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl, add the flax seed meal and water. Stir the mixture and allow to sit for 10 minutes. (This is the Flax Egg)
In a different small bowl, add the plant milk and 1 teaspoon apple cider vinegar, mix well and allow to sit for 5 minutes. (This is the vegan “buttermilk”)
While your flax egg and vegan “buttermilk” are sitting, place the almond butter in a medium heat proof bowl and microwave the almond butter for a few seconds just to warm it up. Set aside.
In a medium sized bowl, whisk together the following dry ingredients: flours, cocoa, baking soda, baking powder, and sea salt.
Add the almond milk mixture (vegan “buttermilk”), flax egg mixture, maple sugar and vanilla to the almond butter. Mix well to create a smooth consistency.
Add in the dry ingredients to the wet ingredients. Stir until smooth.
Heat a nonstick skillet over medium heat. When the skillet is hot, scoop up 1/3 cup of the pancake batter and drop onto the hot skillet.
Cook the pancake for two or three minutes. Small bubbles may or may not form on the surface. The key is to watch the edges of the pancake to ensure they are firming up. Use a very thin edged spatula and loosen the edges of the pancake all the way around until it moves easily in the skillet, then slide the spatula under the pancake and flip it over and cook for an additional one to two minutes.
Place cooked pancakes onto a parchment paper lined baking sheet and place in a warm 200 F oven until all the pancakes are done. Do not stack them.
Remove any crumbs and clean the skillet in between pancakes by wiping it out before starting a new pancake. Repeat the process with the remaining batter.
If topping the pancakes with “powdered sugar”, make by combining 1 Tablespoon of maple sugar (dehydrated maple syrup) with 1 Tablespoon of organic cornstarch into a high-speed blender like a Ninja. Pulse on high for 30 to 45 seconds until the mixture is very light and has a powder-like consistency. Sprinkle over the chocolate pancakes.
Serve with warmed maple syrup.

Notes

*Thin Edged Spatula: Using a thin edged spatula really helps ensure that the pancakes can be flipped properly. Wait until you see bubbles forming on the surface of the pancake and the most important part is waiting until the edges are firm. If you try to slide the spatula under the edge of a pancake and the batter is still gooey and sticks to the spatula, it is not ready to flip yet. Wait until you can slide the spatula under the edge and the pancake edge stays firm. Then go around the entire circumference of the pancake with the spatula loosening the edges before sliding the spatula completely under the pancake to flip. Clean the edge of the spatula between pancakes to remove crumbs.

*Nonstick Skillet: Finding a really, great nonstick skillet is a must when making pancakes.