My fingers will most probably freeze by the end of this post cause it's so miserably cold and rainy today! I'm all bundled up in layers of clothes (plus my blanket) and still can't feel the tip of my nose. These kind of days call for comfort food like a cup of hot cocoa, sweet and salty homemade popcorns (watching some 80's movie, please) or, if you don't feel as lethargic as my tortoise Tomi, you can make some really amazing Chocolate Pancakes that won't make you feel guilty after all cause they are made with healthy ingredients. Once you taste them you'll want to double the recipe the next time cause they are so chocolaty and tender! Drizzle chocolate syrup on top, sprinkle some dried coconut, cacao nibs and your favorite nuts and you are ready to experience a major moment of bliss.
We are well past mid-January but I didn't ask you in my previous post what are your New Year's Resolution. I didn't make any cause it sucks to promise yourself certain things that you might not accomplish by the end of the year, so I prefer to take it day by day and don't plan too far ahead. One thing I will try to 'change' though is to procrastinate as less as possible and finally read all those books I bought long time ago (e.g. Anna Karenina), find some time to catch up on cross stitching, organize my makeup collection (this will take me ages!) and the list goes on!
So...no time to waste, let's go straight to the recipe! My feet are cold, my fingertips are almost frozen and my stomach is craving pancakes!
Receta en español aquí!
Chocolate Pancakes (vegan)
Yield: 10-12 pancakes approximately
1 1/4 cups all purpose flour.
1/4 cup pure cocoa powder, unsweetened.
3 1/2 tsp baking powder.
2 tbsp coconut sugar (or brown sugar).
1 tsp salt.
1 cup chocolate soy milk.
2 tsp apple cider vinegar.
1 tbsp ground flax seeds.
1/2 cup water.
3 tbsp coconut oil, melted.
1/2 tsp pure vanilla extract (or chocolate extract).
- Chocolate syrup:
1/4 cup plus 2 tbsp pure maple syrup.
1/4 cup water.
Pinch fine sea salt.
1/4 cup unsweetened pure cocoa powder.
Optional: chopped walnuts, sliced banana, etc.
In a large mixing bowl, sift together flour, cocoa powder, baking powder, salt and coconut sugar. Set aside.
In a medium mixing bowl, combine milk, vinegar and flaxmeal. Whisk vigorously until the mixture is foamy.
Pour the milk mixture into the dry ingredients bowl. Add in water, melted coconut oil and vanilla/chocolate extract. Using a hand whisk, mix until all ingredients are incorporated but be careful not to overmix.
Let the batter rest for 10 minutes.
Preheat a frying pan greased with coconut oil. Once the pan is hot pour 1/3 cup of batter for each pancake and cook until bubbles form on top, then flip and cook for 4 minutes approximately.
Serve warm topped with a drizzle of chocolate syrup, coconut flakes and some cacao nibs.
- For the chocolate syrup:
In a small saucepan combine together maple syrup, water and salt. Cook over medium heat without boiling, stir a few times and increase the heat to high, bring to a boil.
Add in the cocoa powder, reduce the heat to low and whisk until it's completely dissolved. You might need to stir several times to make sure the cocoa doesn't stick to the bottom of the pan.
Remove the pan from the heat and let the syrup cool at room temperature.
Stir the syrup a few times as it cools and transfer to a jar with a lid.
...and here are more recipes to satisfy your pancake cravings!
· Carrot Cake Pancakes.
· Fluffy Maple Pancakes.