Chocolate Chocolate Pancakes

Don’t we all need double the chocolate in our pancakes?

I adapted this recipe from the basic pancakes in the Happy Herbivore. That is the best starting point for pancakes I’ve ever seen–you can basically add anything to it, and they come out great. Blueberries? Sure! Flax? Yes! Pumpkin? Probably. But this time I added both cocoa powder and chocolate chips to make it extra, extra chocolaty.

Chocolate Chocolate Pancakes (makes approximately 8 to 10):

  • 1 cup of flour (I use ultragrain flour)
  • 2 T cocoa powder
  • 1 T baking powder
  • dash of cinnamon
  • 1 cup vanilla soymilk
  • 2 T maple syrup
  • semi-sweet chocolate chips (reserve)

Follow the directions in the Happy Herbivore cookbook, which are basically: mix all the dry ingredients, then add the the wet. Mix gently and let sit for 10 minutes. You can heat up your skillet while you wait.

Now, grab your chocolate chips! When you pour the batter into the pan to make the pancake, add 4 to 5 chocolate chips on the top. When you flip the pancake, the chips will be incorporated in. You don’t need very many, and this way you can easily control how much chocolate goes into each pancake, instead of having some with none, and some with TONS.

I topped ours with raspberry jam and powdered sugar. But for Christmas, I think it would be adorable to make a peppermint glaze (out of unmilk, powdered sugar, and peppermint extract) and top with some crushed candy canes. I think you could even do an adorable chocolate orange pancake (you could even use orange-flavored chocolate!), or one with blueberry syrup.

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Cinnamon Swirl Pancakes Veganized!

In my earlier pancake post, reader kat suggested that I try out the Cinnamon Swirl Pancakes from her blog, she cooks, he eats. Since the original recipe wasn’t vegan, and contained more butterfat than you could shake a stick at, I knew I needed work some magic on it.

Ta-da!

I used the Happy Herbivore basic pancake recipe, since it already has a dose of cinnamon in it. I do doctor that a little by adding vanilla, and usually a touch more almond milk–I think my flour is a little thirstier, and it makes the pancakes too thick. Since the cinnamon swirl mix makes more than you need for this pancake recipe, you can double your pancakes, or half the swirl.

Then, I altered the cinnamon swirl recipe, so I didn’t have to pipe it at all. I hate piping!

Cinnamon Swirl (easily makes enough for 12 pancakes):

  • 1/4 cup non-hydrogenated margarine or shortening (make sure it has some buttery flavor)
  • 1/2 cup brown sugar (light or dark)
  • 1/4 cup almond milk (or whatever unmilk you like)
  • 2 tsp cinnamon
  • 2 tsp flour

Using a pyrex measuring cup, I melted the margarine in the microwave (it took about 20 seconds). Then I stirred in the sugar, cinnamon, and flour to make a thick paste. Add the almond milk in slowly, as you may not need all of it to make a pourable syrup. When you have it at a workable consistency, you’re done!

Now you get to make pancakes! Pour about 1/4 cup of the batter into a pan warmed over medium-low heat. Get your cinnamon mixture and decorate your flapjack. I totally abandoned the swirl idea, since when you flip the pancake over, the pattern is basically lost anyway. So I went with drips and drops, though you could make hearts, happy faces, whatever. Just get about a tablespoon of it on every pancake.

Flip the pancakes when they are dry on the edges and bubbly in the center. Watch out! Your swirl mixture is basically hot caramel at this point, and tends to spread. I noticed that it would ball back up nicely and re-stick itself back on the pancake if you had any run-off. Nice!

This is a recipe I would absolutely make again, but it is a little time consuming. In the future, I think I would also make some vegan bacon bits and mix them with a little earth balance and maple syrup to make a delicious spread to go on top. Doesn’t that sound awesome?

Thanks, kat!

Pancakes! Pancakes for Everyone!

First of all, I’d like to point out that these weren’t burned. They’re just darker because of the wheat flour and the spices! And that I cook with a cast iron skillet that tends to make everything look a little…done.

So, yay! I busted out the Happy Herbivore cookbook, and messed around with her pancake recipe. With great results! I have a tub of applesauce just sitting in my fridge, so I really wanted to use it to flavor these a smidge. And it’s about 100 degrees AT NIGHT in Kansas right now, so I don’t know why I was craving fall-centric foods, but there you go. These are totally tasty!

Apple Spice Pancakes (makes 6-8 flapjacks):

  • 1 cup flour
  • 1 T baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 tsp salt
  • Pinch of ground cardamom
  • 1 cup unmilk
  • 1/4 cup unsweetened applesauce
  • 2 T maple syrup

Cook pancakes over medium heat in a well greased skillet or griddle. I usually spray with cooking spray between flips, just to make sure everything turns out well. As I’m sure you know, pancakes are ready to be flipped when they have popped bubbles in the center of the cake. Don’t flip before that! You’ll be sorry!

I usually serve with Earth Balance and more syrup. My husband smothers his in jam. Weird, right?