I have spoken before about my savoury breakfast preferences, however, brunch is something I enjoy on the sweet side. And my absolute favourites are pancakes, especially with assorted berries and dark chocolate sauce. With a cup of coffee, of course.
Pancakes have become my staple when it comes to not only brunches, but also sweet dinners, as well as just plain desserts, if I am being honest. Incredibly quick and simple to make, and divine enjoyed still warm.
Chocolate pancakes have a special place in my heart, as they were the first ones I ever tried making. They spread out way too much, of course, and resembled thick crêpes, but I loved them dearly.
They are truly best served piping hot off the pan, preferably with icy cold chocolate sauce, but you can serve them however you like, of course. I feel they would be lovely stacked with some peanut butter, as well as tangy berry jams.
Ingredients
100 grams plain flour
50 grams spelt flour
2 teaspoons baking powder
small pinch of baking soda
50 grams light brown sugar
20 grams unsweetened cocoa powder
150 grams vegan vanilla yoghurt
70 grams lukewarm water
100 grams applesauce
1 teaspoon vanilla bean paste
1 teaspoon dark rum
Preparation
Take a large bowl, and sift in both types of flour, baking soda, and the baking powder. Whisk lightly, add in the sugar and the cocoa powder, and whisk again.
Make a well into the very centre of the dry ingredients and add in the vegan yoghurt, water, applesauce, vanilla, and rum. Mix gently until the ingredients are just blended. The batter should be thick, and it is fine if there are a few lumps, it does not have to be perfectly smooth.
Place a large, flat, non-stick pan or a pancake griddle over medium-high heat. Using a large ice cream scoop or a small ladle, add about 80 millilitres of batter to the pan, and let it naturally spread out. Cook the pancake about 1-2 minutes on one side, or until bubbles form on the surface.
Gently turn it over and cook for about another minute or so, until the other side is nicely cooked. Serve immediately, with natural nut butter, assorted berries, or even chocolate sauce. Yields 6 pancakes.
