Hello lovelies, another week has almost passed and we should start Sunday properly. We’re having: Fluffy vegan chocolate pancakes! We love our pancakes very fluffy and these are definitely fluffy. Fluffy, airy and all without eggs. The secret is the addition of sparkling water. Also the dough contains yogurt and no fat, which makes it nice and light.
Pancakes are very popular with us for breakfast, but also in the afternoon – the kids love them. And if I can serve them in a slightly healthier version – even better.
And now here is the recipe for fluffy chocolate pancakes:
- 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
- Add yogurt, milk, sparkling water, maple syrup and vanilla extract into a bowl
- Now add the dry ingredients flour, cinnamon, baking soda and baking powder and stir them in carefully (don’t stir too much)
- Last add the apple cider vinegar and fold in the chocolate drops
- Bake the pancakes in a hot pan with some coconut oil
- Serve them with some fruits, chocolate sauce or maple syrup
I usually don’t use much sugar in pancakes because we eat them with syrup and fruit. In this recipe, the chocolate pieces also provide extra sweetness. You can of course also use fruits as a sugar replacement such as blueberries or other berries. If you don’t have any chocolate drops, then you can of course use chocolate in pieces – or the leftover Easter bunny chocolate.
It’s very tasty if you serve the pancakes with bananas and melted chocolate – I’m going back to the Easter bunny for this :-). Incidentally, I am often asked whether you can only use only baking soda or only baking powder in the recipes. You can do that, but I’ve just had the experience that the combination of both and apple cider vinegar deliver the best and fluffiest results. This also applies to vegan cakes.
You can vary the flour types. I use something different every now and then, sometimes spelt flour, sometimes a mixture of oat and wheat flour or I sometimes add some buckwheat flour.
Off to a new week, hopefully one in which a little more normality returns.
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