John Myers
Breakfast: Vegan Chocolate Pancakes
The perfect breakfast: vegan chocolate pancakes recipe with a picture and simple step-by-step instructions.
- 170 g Spelled flour type 630
- 30 g Sweet lupine flour or buckwheat flour or more spelled flour
- 2 tbsp Chia seeds
- 1 Pc. Banana
- 1 tbsp Maple syrup
- 350 ml Oat milk
- 2 tbsp Raw cocoa powder
- 0,5 tsp Tartar baking powder
- 1 Msp Cinnamon
- 1 shot Sparkling water
- Oil for frying
- Puree all ingredients in a blender to form a smooth, smooth dough. Add the mineral water at the very end and mix in briefly. Stand for about 10 minutes and allow to swell.
- Heat some oil (e.g. coconut oil) in a pan and add approx. 1 heaped tablespoon of batter to each pancake and spread it around. Approx. 3 pancakes fit in each pan at the same time. Turn the dough as soon as small bubbles form on the surface. Stacked in the oven at 100 degrees and keep warm until the whole dough is baked.
Tips:
- If you want, you can stir 2 tablespoons of vegan chocolate drops or cocoa nibs into the dough at the end.
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