Vegan Chocolate Pancakes
InternationalBreakfastchocolatequickkid friendlybudget friendly
TOFU+11g protein
Recipe by Nikoleta · @surovadcerka
These are the thick, fluffy kind rather than thin crêpes, and they're forgiving enough to be a reasonable first attempt at pancakes for anyone who's never made them.
The vinegar in the soy milk is doing real work. It sours the milk, which then reacts with the baking soda, and that reaction is what produces the lift. Give it a minute before you use it.
The batter should be smooth and pourable but not runny — thick enough to mound slightly in the pan and spread on its own. If it's too thin you get flat pancakes and no amount of extra cooking will rescue the texture.
Twenty minutes, two servings, 11 g of protein, and everything in them is probably already in the cupboard.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
dough
- 130 g all-purpose flour
- 2 tbsp sugar
- 2 tbsp cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp ground cinnamon
- 1 tbsp oil
- 220 ml soy milk
- 1 tsp apple cider vinegar
Contains: gluten, soy
How to make it
Nutrition
405Calories
11 gProtein
69 gCarbs
11 gFat
5 gFiber
per serving
