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Vegan Cocoa Pancakes with Raspberry Smash

by Livestrong_Recipes  |  Oct 21, 2018

Vegan Cocoa Pancakes with Raspberry Smash
Photo Credit: Jackie Newgent, RDN.
  1. PREP
  2. 22 m
  • COOK
  • 10 m
  • TOTAL
  • 32 m

These vegan pancakes are based on whole-wheat pastry flour, cocoa powder and chia seeds -- all of which boost fiber and antioxidant intake.

INGREDIENTS

SERVES 2

  • 3/4 cup Coconut Milk Beverage Unsweetened
  • 1 tbsp chia seeds
  • 1/2 tsp pure vanilla extract
  • 1 1/4 cups Raspberries, Frozen
  • 1/2 tsp balsamic vinegar
  • 2 tbsp Coconut Nectar Sweetener
  • 1/2 cup Whole Wheat Pastry Flour
  • 2 tbsp Cocoa Powder, Natural Unsweetened
  • 1 1/4 tsp Baking Powder
  • 1/4 tsp sea salt
  • 1 sec All Natural Cooking Spray Canola Oil

DIRECTIONS

1 In a liquid measuring cup, stir together the coconut milk beverage (or almond milk), chia seeds, and vanilla extract. Set aside for at least 15 minutes to allow chia to gel, stirring a couple times.
2 In a small bowl, mash together with a fork the thawed raspberries, vinegar, and 1/2 tablespoon of the coconut nectar. Set aside.
3 In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add the remaining 1 1/2 tablespoons coconut nectar and stir into fully incorporated into the flour mixture using a whisk. Add the chia mixture to the flour mixture and whisk until combined. Let stand about 5 minutes.
4 Spritz a large well-seasoned cast iron or (PFOA-free) nonstick skillet with natural cooking spray and place over medium. In batches, ladle the batter onto the skillet, 1/3 level measuring cup per pancake. Cook until browned, about 2 to 2 1/2 minutes per side, making sure the first side is fully cooked before flipping. (Hint: When making pancakes in batches, you can keep the prepared pancakes warm in a 200°F oven until all pancakes are done.)
5 Serve warm topped with the raspberry mixture. Pair with a small glass of vegan vanilla protein drink, if desired.