Vegan Chocolate Strawberry Pancakes

Fluffy and rich vegan chocolate strawberry pancakes for breakfast? Yes! These pancakes are stuffed with thinly sliced strawberries, spiced with Mexican cinnamon, and drizzled with maple syrup.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings Pancakes

Calories 138kcal

Ingredients

1 cup Almond milk, unsweetened
1 tbsp. Flaxseed, ground
¼ cup Maple syrup
2 tsp. Apple cider vinegar
½ cup Water
2 tbsp. Coconut oil (sub unsweetened apple sauce)
1 tsp. Vanilla extract
¾ cup All-purpose flour
¾ cup Whole wheat flour
3 ½ tsp. Baking powder
½ tsp. Salt, kosher
1 tsp. Ground Mexican cinnamon
⅓ 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