” Pancakes are all well and good, until you add chocolate to the mix, and then you’ve got something pretty special!”
When I hear the word pancake my ears always prick up. As a child, they were very much a novelty. My mum would always make a big deal of pancake day – because making the batter would often leave the kitchen in a mess (if I had anything to do with it) and a lot of complaints of over indulgence (because we’d eat way too many.)
Fast forward 25 years, and I’ve still not learnt my lesson. As soon as I could work out how to make pancakes myself I’d make them pretty often – going through phases of eating them every day, every weekend or for brunch when friends came over
Knowing now how easy they are to make, I wonder why my mum always made such a fuss about making them – they’re super easy, can incorporate all kinds of fillings AND they’re cheap – plus after years of practice I’ve worked out how to make them with very little mess, especially as they’re vegan!!!
Chocolate pancakes though?
So this recipe came about when I had run out of plant based milk – the only thing I had was a carton of chocolate soy milk which had been sat at the back of my fridge because I’d purchased it while it was on offer, with no clues as to how I was going to use it.
Here was born my chocolate pancake recipe. A slight variation of the original recipe which you can find here.
Once again, treat yourself to numerous toppings, but maybe hold off on the savoury with this one, as it’s super rich, creamy, fluffy and indulgent – much like a dessert.
Prep time: 7-10 mins
Makes how many? 8-10 thick American-style pancakes
Cost: < £2
- 1 cup of plain flour
- 1/2 cup of cocoa
- 1-2 tablespoons of caster sugar (depending on how sweet you prefer)
- 2 tablespoons of baking powder
- a pinch of himalayan salt
- 11/2 cups of chocolate plant based milk (soy or oat work well)
- 1-2 tablespoons of vegetable oil
- Add the flour, sugar, cocoa, baking powder and salt into a large mixing bowl and mix thoroughly using a wooden spoon
- Make a small well in the middle and pour in the chocolate milk
- Whisk the ingredients together well, until a smooth, thick batter forms
- Place a small non-stick frying pan over a medium heat
- Add 1-2 tablespoons of oil and wipe around the pan
- Once the pan is hot pour a ladle of the batter to one side of the pan and sway the pan so the mixture coats the base of the pan – if you’re using a larger frying pan then only pour the mixture into the centre of the frying pan to keep the pancakes thick American-style!
- Cook for around one minute or until bubbles pop to the surface of the pancake
- Now it’s time to flip over to cook the other side
- Cook until the pancake is light, fluffy and a darker brown
- Pop onto a plate (put in the bottom of the oven on low heat to keep warm)
- Repeat the above for your consecutive pancakes
The only difficult part of this recipe is choosing what your toppings will be!
Have any hints, tips or ingredients you think may pair well with this or other recipes? I’m always down for new friends, get in touch.