Vegan Chocolate Strawberry Pancakes

Course Breakfast

Cuisine American

Keyword chocolate and strawberry, vegan pancakes

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings Pancakes

Calories 138kcal

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

US Customary - Metric

Instructions

In a small bowl combine the almond milk, ground flaxseed. Mix well, and let rest for 5 minutes.
Add vinegar, water, vanilla extract, and oil (or applesauce) to the almond milk mixture. Whisk to incorporate.
In a large bowl, combine the flours, baking powder, salt, cinnamon, and cocoa powder.
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.
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.
Flip and cook pancake on other side for 3 more minutes.
Repeat with the rest of the batter.
Serve with maple syrup.

Video

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.

Nutrition