Vegan Chocolate Chip Pancakes
3 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1ΒΌ cup oat flour ((150g) gluten free is sensitive to trace elements)
- β cup cacao powder ((28g))
- Β½ cup sweet potato puree ((140g) equals to Β½ cup worth)
- 1 cup almond milk with 1 tbsp vinegar ((250ml))
- 2-3 tbsp maple syrup ((30g))
- 1 tsp baking powder ((5g))
- ΒΌ tsp pink salt ((1.2g))
- β -Β½ cup vegan chocolate chips ((60g) the amount is subjective, see the notes)
- melted vegan chocolate (optional)
Method
- Place the almond milk, sweet potato puree, oat flour, cacao, baking powder, maple syrup and pink salt into the blender.
- Proceed to puree into a smooth consistency.
- Transfer the batter into a medium sized jug or bowl then stir in the chocolate chips.
- Heat a non stick crepe/tava on medium heat.
- Coat a crepe pan with olive oil.
- Pour or spoon some of the pancake batter onto the pan.
- Cook for a few minutes until bubbles appear on the surface and the batter has set around the edges.
- Carefully flip the pancake over to cook the other side and repeat the above steps with the rest of the batter.
- Drizzle with melted chocolate to finish off (optional step)