Raspberry and Chocolate Pancakes
A sweet start to your day that pairs perfectly with a dollop of whipped cream or a drizzle of maple syrup. Add a side of tofu bacon or fresh fruit for a delicious meal that'll leave you satisfied and ready to tackle your day!
My Notes:
Servings: (makes 6 large pancakes)
Ingredients
Dry ingredients:
- 1 cup(s) all purpose flour
- 1 tablespoon(s) baking powder
- 1⁄4 teaspoon(s) salt
Wet ingredients:
- 1 tablespoon(s) ground chia or ground flax
- 1 teaspoon(s) apple cider vinegar (or lemon juice)
- 1 tablespoon(s) brown sugar
- 2 tablespoon(s) light oil (such as canola or vegetable)
- 2 teaspoon(s) vanilla extract
- 1 cup(s) plant-based milk (such as oat or soy)
Optional:
- 3/4 cup(s) frozen raspberries
- 1/3 cup(s) vegan chocolate chips
Instructions
- In a large bowl, mix together the flour, baking powder and salt. Set aside.
- In a separate large bowl, mix together the chia or flax, apple cider vinegar, brown sugar, oil, and vanilla extract. Stir to combine, then slowly whisk in the plant-based milk.
- Pour the dry ingredients into the wet ingredients and mix to form a batter. Stir in the raspberries and chocolate chips last.
- Lightly grease a non-stick skillet and put over medium heat. Add 1⁄3 cup of the pancake batter to the skillet for each pancake, and cook for 3-4 minutes until bubbles form along the edges.
- Flip the pancakes over and cook for a further 2-3 minutes. Repeat this process until the remaining batter has been used up.
Nutrition
Serving: 1 serving (recipe makes 3 servings) | Calories: 431kcal | Carbohydrates: 57g | Protein: 9g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 11319mg | Potassium: 231mg | Fiber: 6g | Sugar: 17g | Vitamin A: 321IU | Vitamin C: 14mg | Calcium: 421mg | Iron: 5mg
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