Vegan Chocolate Pancakes with Blackberries
These Vegan Chocolate Pancakes with Blackberries are a real crowd-pleaser and enhances the sweet and rich chocolate flavor along with the tartness of blackberries.
Servings: 6 pancakes
Calories: 547kcal
Ingredients
VEGAN CHOCOLATE PANCAKES:
- 2 cups organic all-purpose flour
- ¼ cup organic cacao powder
- 2 tsps baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- 3 Tbsps Agave (See Notes!)
- 2 ¼ cups Almond milk (You can use your fave plant-based milk!)
- 1 tablespoon apple cider vinegar
- 2 Tbsps vegan butter, melted + 1 tablespoon for cooking (See Notes!)
CHOCOLATE GANACHE:
- 2 cups vegan chocolate chips
- ½-1 cup Almond milk
TOPPINGS:
- Fresh blackberries
- Pure maple syrup
Instructions
TO MAKE PANCAKES:
- Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "slightly thickened" and activated.
- In a large bowl, add the flour, cacao powder, baking powder, cinnamon, and salt together and whisk until well combined.
- Make a small well in the middle of the dry ingredients and add in the milk-ACV mixture, Agave, vegan butter, and vanilla, stirring gently (using a spatula) until just combined. DO NOT OVERMIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 tablespoon at a time until more smooth, yet still thick enough.
- Add 1 tablespoon vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour ⅓ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
- Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
TO MAKE GANACHE:
- In a small saucepan over low-heat, add chocolate chips and milk, whisking constantly until fully melted and smooth. Once melted, remove from heat. Let cool slightly, about a minute or so.
- To serve, stack pancakes onto one another and top with chocolate ganache, fresh berries, and lightly drizzle with maple syrup, if desired.
- Bon Appetit!
Notes
- SWEETENER: If you choose to opt out of Agave, you can always substitute with pure maple syrup, date syrup, coconut sugar, brown sugar, or pure cane sugar.
- OIL: Instead of melted vegan butter, you can use vegetable oil or coconut oil, if preferred.
Nutrition
Calories: 547kcal | Carbohydrates: 79g | Protein: 10g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 517mg | Potassium: 104mg | Fiber: 7g | Sugar: 36g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 307mg | Iron: 7mg