Hazelnut Chocolate Pancakes
Prep. Time
10 minutes
Cook Time
10 minutes
Servings
12 pancakes
Difficulty
Easy
Soy-Free, dairy-free, egg-free
One morning, I was about to make my kids their usual pancakey breakfast, when I realized I don't have chocolate chips. I stormed at my pantry looking for a creative alternative, because we really ran out of a lot of our kitchen staples, so had very few options. Then I stumbled across our dairy-free hazelnut chocolate spread, and figured I can incorporate it in the batter. It was pure experimental whip, which turned out so successful! Plus, I even figured out a really yummy yet healthy way to make the batter without spelt flour, and it all made me feel so very accomplished that morning, with a silver lining of my kids liking it (that's a big thing in this house that is full of picky eaters). So with that said, the plate of pancakes disappeared as quickly as socks in the dryer (ha!) and we could not have been more ready for school.
Ingredients
1 cup whole-wheat flour
0.5 cup almond flour (for a nut-free recipe, substitute with more whole-wheat flour, whole spelt flour or with all-purpose flour)
1 tbsp flaxseed meal
1 cup plant-based milk (for a soy- and nut-free recipe, choose an option that is free of these allergens)
3 tbsps maple syrup
3 tbsps extra-virgin olive oil
2 tbsps hazelnut chocolate spread
Instructions
Preheat a large pan to medium/low, and drizzle a little vegetable oil.
In a large bowl, combine all dry ingredients first (flours and flxseed meal) and mix well.
Add the 'wet' ingredients (milk, maple, olive oil and chocolate spread) and mix until the batter is combined and consistent.
Scoop about 1 full tablespoon and carefully place it on the pan. Repeat (side by side) until all the room in the pan is used.
Fry the pancakes for about 2 minutes, or until the edges look cooked, and then using a silicone spatula, flip the pancakes and cook the other side for 1-2 more minutes, until ready.
Remove from the pan to a clean plate, and serve!
Notes
For nut-free pancakes, use a vegan chocolate spread without nuts, and make sure to use nut-free plant-based milk.
For soy-free pancakes, make sure to select a soy-free plant-based milk.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!