1/1 Photo of Vegan Chocolate-Chip Pancakes
Recipe from Isa Moskowitz's "Vegan With a Vengeance."
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6-7 inc ...
Units: US | Metric
- 236.59 ml all-purpose flour
- 29.58 ml all-purpose flour
- 44.37 ml cocoa powder
- 9.85 ml baking powder
- 2.46 ml salt
- 78.07 ml water
- 236.59-354.88 ml rice or 236.59-354.88 ml soymilk
- 29.58 ml canola oil
- 44.37 ml pure maple syrup
- 4.92 ml vanilla extract
- 2.46 ml almond extract (optional)
- 78.07 ml semi-sweet chocolate chips
- canola oil or cooking spray, for pan
- 1In a large mixing bowl sift together the flour, cocoa powder, baking powder, and salt. Create a well in the center of the flour mixture and add the water, rice milk, oil, maple syrup, and extracts. Mix until just combined, fold in chocolate chips.
- 2Oil and preheat a large skillet over medium-high heat for about 2 minutes.
- 3Use a ladle to pour batter into the pan; most standard ladles will yield a 6-inch pancake. Cook until bubbles form on top, about 3 minutes. Turn pancakes over and cook until bottoms are browned and the pancakes are cooked through, about 2 more minutes.
- 4Serve immediately or keep warm on a plate covered with foil while cooking the others. Repeat with remaining batter.
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Nutritional Facts for Vegan Chocolate-Chip Pancakes
Serving Size: 1 (592 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 322.9
- Calories from Fat 74
- Total Fat 8.2 g
- Saturated Fat 2.3 g
- Cholesterol 0.0 mg
- Sodium 318.8 mg
- Total Carbohydrate 58.2 g
- Dietary Fiber 2.5 g
- Sugars 11.3 g
- Protein 5.4 g