WWW.FREI-STYLE.COMFluffy vegan chocolate pancakes
Ingredients
- 150 gr (3/4 cup) vegan yogurt
- 100 ml (1/2 cup) vegan milk (e.g. soy, oat)
- 100 ml (1/2 cup) sparkling water
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 200 gr (1 ½ cups) flour (e.g. spelt or half wheat half buckwheat)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp apple cider vinegar
- 50 gr (1/2 cup) vegan chocolate drops
Instructions
- 1.Add yogurt, milk, sparkling water, maple syrup and vanilla extract into a bowl
- 2.Now add the dry ingredients flour, cinnamon, baking soda and baking powder and stir them in carefully (don’t stir too much)
- 3.Last add the apple cider vinegar and fold in the chocolate drops
- 4.Bake the pancakes in a hot pan with some coconut oil
- 5.Serve them with some fruits, chocolate sauce or maple syrup
Notes
Tip from my kitchen: stir the batter only briefly, just until combined – a few lumps are fine and keep the pancakes airy. Let the batter rest for a few minutes before baking. Leftover pancakes keep for 2 to 3 days in the fridge and freeze well; to serve, warm them briefly in the toaster or a pan. You can swap the chocolate drops for chopped chocolate or fresh berries anytime.