Chocolate Pancakes

Breakfast food and Pancakes are entirely synonymous. There are many variations and arguments about which is the best breakfast. And among them, you will almost always see pancakes at the top of the list. So, of course, when creating this book, I had to include a delicious, quick, and easy whole food plant-based stack.

Ingredients: Makes 6-9 pancakes

• 1 cup whole wheat flour or gluten-free flour

• 1 tbsp unsweet cocoa powder

• 1.5 cups unsweet plant milk

• 1 tbsp maple syrup or stevia

• 1 tsp baking powder

• 1/2 tsp apple cider vinegar

• pinch of salt

• fruit of choice (I prefer raspberries or strawberries), vegan chocolate chips, and maple syrup for toppings

Instructions:

• Mix all ingredients in a bowl - set aside baking powder, soda, and apple cider vinegar. You may need to add more or less milk depending on how thin or thick you prefer the pancakes.

• Add baking powder and baking soda to a separate bowl and pour the apple cider vinegar on top. Let sit for 15 seconds. Then add to the mixture and mix well.

• Pour the batter into a nonstick pan. I like to make each pancake about the size of my palm - This typically yields me close to 8 pancakes. Flip the pancake with a nonstick spatula when the pancake starts to bubble.

• Once golden brown on both sides, the pancakes are done. Serve and top with your favorite fresh fruit, vegan chocolate chips, and maple syrup.

  Serve and Enjoy!