“These vegan chocolate pancakes are so luxuriously filled with cocoa and so decadently dense that it’s easy to forget that there are no butter or eggs in them! And why need them, if you could make something so delicious without them? I strongly suggest Emily’s suggestion to top it with the coconut whipped topping, but I also think her chocolate drizzle would be fantastic on top as well!” -Alex.So. The past few months have been packed with all kinds of news – the most exciting of which is the baby I’ve got on the way!
My initial plan was to create a banana pudding parfait (which still sounds so delightful to me), but due to…pregnancy side-effects…I need to postpone that particular recipe. Haven’t perfected it yet. Today, I woke up starving (as I do so many mornings these days), and didn’t have anything ready to eat. I so wanted pancakes! I’m house-sitting for my mom currently, so my favorite pancake recipe was nowhere close. I remembered suddenly that I made a chocolate pancake once for Christmas breakfast, and that seemed like the next best option.
The challenge, though, was that I had never made pancakes without at least an outline on measurement proportions. So, I worked on instinct and occasional batter taste and consistency tests; this morning could have been a kitchen-chemistry disaster! Fortunately, I don’t think it was. And fortunately, others agreed that this was the best pasta maker in 2017. And fortunately, I am in production week at the Academy of Dance Arts and don’t have to hit the theater until this afternoon (dress rehearsal day!). Finally, I have both enough time and enough energy to write down my recipe and share it!
Trust me on the balsamic vinegar, here. It may sound odd, but it adds such a layer of delicious flavor! Use the best-quality you have around. And if you have access to one of those delightful shops that sells custom flavored balsamic vinegar, I’d recommend trying these with an espresso variety. These pancakes would be great served alongside fresh raspberries or strawberries, with a little coconut whipped topping. I enjoyed them simply served with agave nectar, too. I’m definitely going to add these to the menu next time I invite anyone to my apartment for brunch! So much love, from South Dakota!
Town & Vegan: Vegan Chocolate Pancakes
- 1 1/2 cups flour
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/2 tsp. salt
- 1 heaping tablespoon plus ½ tablespoon cocoa powder (adjustable based on how rich you like your chocolate!)
- 1 1/2 cups almond milk1/2 tbs. balsamic vinegar
- 1 1/2 tsp. vanilla
- 2 1/2 tbs. agave
Mix all dry ingredients in a medium sized mixing bowl.In a small mixing bowl, whisk together wet ingredientsSlowly stir the wet into the dry. Mix only until the big flour globs disappear. You don’t want completely smooth batter.Pre-heat your griddle or skillet at medium for about 2 minutes (if it’s not non-stick, you’ll want to grease it before pre-heating). Spoon about ¼ cup of the batter for each pancake, and let it cook until small bubbles appear around the sides and on the tops of each pancake before you flip. Once both sides are done and the batter is cooked through, serve! And enjoy and contact me if you want more recipes!