Vegan Chocolate Chunk Pancakes
Vegan chocolate chunk pancakes - the most delicious breakfast treat! Light, fluffy, packed full of dark chocolate and smothered in sticky maple syrup! Yes please!
Ingredients
- 225 ml plant milk Oat, soy or pea is best
- 1 tbsp lemon juice
- 225 g plain flour
- 1 tbsp baking powder
- 2 tbsp caster sugar
- 1 pinch of salt
- 60 ml carbonated water
- 30 ml neutral oil vegetable. sunflower, corn etc.
- 100 g dark plant chocolate
- neutral oil for cooking
- maple syrup for serving
Instructions
- Firstly make the ‘buttermilk’, by combining the milk and lemon juice in a jug or small bowl. Stir together very briefly and then set aside to slightly thicken and curdle. Meanwhile, whisk together the flour, baking powder, sugar and salt in a large bowl.
- Then pour the buttermilk, carbonated water and oil into the dry ingredients and whisk together until just combined. Finally, roughly chop the chocolate and stir this into the batter.
- Heat some oil in a large frying pan, over a medium-low heat and spoon batter for two pancakes (roughly 3tbsp each) into the pan, well spaced apart. Leave to cook until air bubbles have appeared on the surface, then carefully flip over and cook for 1-2 minutes further until nicely browned on both sides. Repeat the process with the remaining batter, making 8 pancakes in total. Serve warm, drizzled in maple syrup.
Notes
Pancakes are best eaten fresh and still warm.
Leftover pancakes can be wrapped air-tight, and reheated in an oven at 180C/160C Fan/Gas Mark 4, for 5 minutes.