Fluffy Vegan Chocolate-Coconut Pancakes
Pancakes, crumpets, flapjacks, hot cakes. Call them what you like, these chocolate-coconut vegan pancakes are perfect for a special brunch!
xylitol or coconut sugar
3/4 – 1
bicarbonate of soda
cup + 1/3 cup
apple cider vinegar
For vegan buttermilk, combine 1 cup of soy milk with 1 tablespoon of apple cider vinegar, and set aside.
In a large bowl, mix all dry ingredients and create a well at the centre.
In a smaller bowl, whisk all wet ingredients together, including the buttermilk. Pour this mixture into the well, and stir until fully incorporated, taking care to ensure that no lumps exist.
Cover and refrigerate the mixture. Allow batter to rest for 1.5 to 2 hours.
To a heated, non-stick pan, add some coconut oil. Place scoops of batter onto the pan, and allow to cook through. The cakes are ready to be flipped once it starts bubbling.
Top with fresh seasonal fruit, dairy-free whipped cream, and generous drizzles of maple syrup. Serve immediately. If kept overnight, store in a sealed container and reheat gently for best results.