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Chocolate Cacao Pancakes
These chocolate cacao pancakes are my weekend treat - rich, fluffy, and naturally sweetened. I love them with strawberries and chocolate sauce, but they’ll work with a variety of toppings.
Ingredients
Ingredients
- unsweetened soy milk, see tips
- apple cider vinegar
- plain flour, (all-purpose flour)
- cacao powder
- baking powder
- salt
- maple syrup
- vanilla extract
- dark chocolate chips
- oil, for frying
- strawberries, for serving
For the chocolate sauce:
- cacao powder
- vanilla extract
- maple syrup
- unsweetened soy milk (see tips)
Method
- 1
In a measuring jug, mix the soy milk with the apple cider vinegar. Set aside for a few minutes to curdle into vegan buttermilk.
- 2
In a large mixing bowl, combine the flour, cacao powder, baking powder and salt.
- 3
Pour in the maple syrup, vanilla extract and vegan buttermilk. Stir gently to combine, then fold in the chocolate chips.
- 4
Heat a drizzle of oil in a non-stick frying pan over a medium heat. Once hot, spoon in about 2 tbsp of batter per pancake and use the back of the spoon to spread it into a circle. Cook for 2-3 minutes on each side, until bubbles form on the surface and the edges look set before flipping. Repeat with the remaining batter.
- 5
To make the chocolate sauce, whisk together the cacao powder, vanilla extract, maple syrup and soy milk in a small bowl until smooth.
- 6
Serve the pancakes warm, drizzled with chocolate sauce and topped with strawberries.
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Community reviews
Rated 5 out of 5 from 1 review
