– 1 cup all purpose flour and 1⁄3 cup cacao powder– 2-3 tbsp coconut sugar– 1 tsp baking powder and 1⁄4 tsp baking soda– 1 tbsp ground flaxseed with 1/4 cup water– 1 cup dairy free milk + 1 tsp apple cider vinegar– 1⁄2 cup vegan chocolate chips– 1 tsp vanilla extract and 1 pinch salt– 2 tbsp coconut oil or vegetable oil
Cook Time: 15 Min
Ingredients
In a small bowl, mix the ground flaxseed with 3 tablespoons of water. Let it sit for about 5 minutes to thicken. This will act as your egg substitute.
STEP 1
STEP 2
In a separate bowl, combine the dairy-free milk with the apple cider vinegar. Stir and let it sit for about 5 minutes to curdle.
In a large mixing bowl, whisk together the flour, cacao powder, coconut sugar, baking powder, and salt until well combined.
STEP 3
STEP 4
Add the thickened flax egg, vegan buttermilk, vanilla extract, and melted coconut oil to the dry ingredients. Mix until just combined. Be careful not to overmix.
Pour about 1/4 cup of batter onto the griddle and Cook until bubbles form on the surface and the edges start to look set. Flip the pancakes and cook for another 1-2 minutes until golden brown.
STEP 5
STEP 6
If making multiple batches, keep the cooked pancakes warm in the oven at a low temperature until ready to serve.