Description
Fluffy vegan chocolate pancakes topped with fresh blackberries.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups unsweetened plant-based milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh blackberries
Instructions
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the plant-based milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the fresh blackberries.
- Heat a lightly oiled griddle or non-stick skillet over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately.
Notes
- Serve with your favorite vegan syrup or a dusting of powdered sugar.
- For a richer chocolate flavor, you can add a few vegan chocolate chips to the batter.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan pancakes, chocolate pancakes, blackberry pancakes, dairy-free breakfast, egg-free pancakes