Sometimes mere chocolate chip pancakes just don’t cut it. Sometimes you need to break out the big guns, like these amazingly chocolately can’t-believe-it’s-vegan pancakes. Quick, easy, and delicious. What more do you want from a breakfast food? Serves 2 (or 4 people with way more self-control than I have on Saturday mornings).
1.5 c. unbleached flour
3.5 t. baking powder
1/2 t. salt
1 T. sugar (only if using unsweetened almond milk)
1.25 c. vanilla or plain almond milk (or your favorite non-dairy milk)
1 oz. baking chocolate, melted
1 T. cocoa
1 t. vanilla extract
Vegan chocolates chips
2 T. Earth Balance margarine, melted
+ Earth Balance to grease skillet
Sift (or stir well) together dry ingredients. Stir in melted chocolate, cocoa, vanilla, non-dairy milk, and melted non-dairy butter. Mix until smooth. Heat skillet (cast iron is best) over medium heat. Grease. Add 1/4 c. batter per pancake to skillet. Top with chocolate chips. Flip. Remove when fluffy and cooked through. Serve with warm maple syrup.
Make appropriate “mmm” sounds while eating (optional but highly recommended).