Weekends almost always start with pancakes in my house. Preferably chocolate pancakes.
Pancakes not only make a fun breakfast, they freeze well and make good trail food. I like a nice thick smear of almond butter between two chocolate pancakes for a slightly sweet and filling snack on the run.
If you’ve never heard of aquafaba before, it’s bean water. Yup. Sounds weird, but it’s truly amazing and substitutes for egg in many vegan recipes. No, you can’t taste it and it really makes a difference in the structure of baked goods. In this recipe, I used homemade black bean aquafaba. When I make a batch of beans in the pressure cooker, I strain off the cooking liquid and pour it into big ice cube trays. Each cube contains 6 tablespoons of aquafaba which is the equivalent of two eggs. I use black bean in chocolate recipes and white or chickpeas in everything else. If you don’t make your own, you can simply use the liquid in a can of beans, provided that it’s not salted. It’s some serious vegan magic.
Vegan chocolate pancakes made with whole wheat flour and aquafaba. Thick, rich, and healthy!
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 cup cocoa powder
- 1/4 cup sugar
- 1/2 tsp salt
- 1/2 of a mashed ripe banana
- 2 tbl neutral oil like canola or coconut (can sub more banana for oil-free)
- 2 tbl vanilla extract
- 2 1/2 cups almond or soy milk
- 6 tbl black or white aquafaba (the liquid from a can of black beans or chickpeas, or homemade. Optional, but recommended!)
- Heat your griddle.
- Mix dry ingredients well.
- In a separate bowl, mix wet ingredients.
- Stir wet into dry and mix only until no dry flour remains.
- Make pancakes!
- Serve with syrup or powdered sugar.
Adapted from Chocolate Covered Katie's Brownie Batter Pancakes