Vegan Chocolate Strawberry Pancakes
Ingredients
- 1 cup Almond milk, unsweetened
- 1 tbsp. Flaxseed, ground
- 1/4 cup Maple syrup
- 2 tsp. Apple cider vinegar
- 1/2 cup Water
- 2 tbsp. Coconut oil (sub unsweetened apple sauce)
- 1 tsp. Vanilla extract
- 3/4 cup All-purpose flour
- 3/4 cup Whole wheat flour
- 3 1/2 tsp. Baking powder
- 1/2 tsp. Salt, kosher
- 1 tsp. Ground Mexican cinnamon
- 1/3 cup Cocoa powder, unsweetened
- 1 cup Thinly sliced strawberries
Preparation
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In a small bowl combine the almond milk, ground flaxseed. Mix well, and let rest for 5 minutes.
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Add vinegar, water, vanilla extract, and oil (or applesauce) to the almond milk mixture. Whisk to incorporate.
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In a large bowl, combine the flours, baking powder, salt, cinnamon, and cocoa powder.
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Make a well in the center of the flour bowl and add liquid mixture. Whisk until a lumpy batter forms. Let rest for 10 min.
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To cook pancakes, heat a skillet to medium-low heat and grease lightly. Pour batter onto pan and place 3 strawberries on the pancake batter. Use a spoon to spread some of the batter on top of the strawberries to cover them. Let cook for about 3 min. or until fluffy and golden brown.
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Flip and cook pancake on other side for 3 more minutes.
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Repeat with the rest of the batter.
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Serve with maple syrup.
Recipe Video
Chef's Notes
I have used a combination of whole wheat flour and all-purpose flour, but you can do use just one of them without a problem. If you are doing no-oil, substitute it for unsweetened apple sauce.