Vegan Double Chocolate Pancakes
These vegan Double Chocolate Pancakes are intensely chocolatey, with a gooey, chocolate sauce drizzled over. They are also whole wheat.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: Soy-free
Diet: Vegan, Vegetarian
Servings: 4 (3 pancakes with sauce each)
Calories: 585kcal
Whisk the whole wheat pastry flour, baking powder, baking soda, cocoa powder, salt, and walnuts in a large bowl.
In another bowl, mix the non-dairy milk with the apple cider vinegar and let stand a couple of minutes. Add the flax eggs, vanilla extract and applesauce and whisk to mix.
Pour the wet mixture into the dry, and mix until it just comes together with no visible dry lumps. Don't overmix or try to make the batter very smooth.
Heat a griddle and pour ⅓ cup of the batter in the center. Wait until the edges look dry and a few bubbles appear on top. Flip with a spatula and cook the other side for a minute or until done.
Make the chocolate sauce
Heat the milk until it is scalding hot but not boiling.
Place the chocolate chips, vanilla and maple syrup in a bowl. Pour the hot milk on top and use a whisk to stir until all the chocolate is melted.
Let the chocolate sauce stand while you make the pancakes which allows it to thicken a little.
Pour over the pancakes and enjoy!
Serving: 3pancakes | Calories: 585kcal | Carbohydrates: 82g | Protein: 15g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 3mg | Potassium: 970mg | Fiber: 12g | Sugar: 35g | Vitamin A: 669IU | Vitamin C: 12mg | Calcium: 374mg | Iron: 6mg