I came across this blog, chocolate covered katie, and was smitten with this recipe. Chocolate pancakes?! I mean, I don’t even like regular pancakes but these are gluten free and vegan and looked amazing.
My first attempt was semi-successful but I made a few adjustments to my stove and had a completely perfect result the second time around. Practice makes perfect!
I might consider adding this to my regular breakfast repertoire because they are so simple to make! Totally satisfied my chocolate craving as well. Some rice whip and maple syrup made the perfect addition, adding some sweetness and creaminess while not overpowering the delicate chocolate flavor.
Makes approx. 4-5 silver dollar pancakes.
1/4 c spelt flour, all purpose or Bob’s gluten free
1/4 t baking powder
Tiny pinch of salt
1 T dutch cocoa powder, Hershey’s special dark or regular cocoa powder
1 T sugar
1 T oil
1/2 T unsweetened applesauce
1 t vanilla extract
5 1/2 T milk of your preference, I used almond
Sift dry ingredients together. Mix well.
Add in remaining ingredients and whisk together until smooth.
Keep in mind, this batter is thinner than a normal pancake batter.
Heat a non-stick pan over medium-low heat and rub with oil. You may have to play around to find the right temp, my first attempt was over heat too high and they stuck to the pan quite a bit. Turning down the heat and making sure your pan is oiled will fix that problem.
Flip when you see bubbles form on the pancakes or when they seem sturdy enough to be lifted.
Because these don’t have much sugar, they won’t be sweet. I suggest you serve them with some maple syrup and/or chocolate syrup!
The batter for these is quite thin and I don’t think it would hold up to any add-ins, i.e. chocolate chips, bananas, nuts…but give it a try if you’re feeling adventurous.