Fluffy vegan chocolate pancakes made from scratch! Healthy enough for breakfast, indulgent enough for dessert. Oil-free, easy, and delicious!
Don’t overmix your batter! Whisk it until it’s smooth then stop. Too much mixing will cause the pancakes to come out flat and dense.
Let the batter sit for at least 5 minutes after mixing so the vinegar and baking powder has time to make the batter light and airy.
NO HIGH HEAT! Set your pan on medium heat and allow it to completely heat up before making the pancakes.
Use a good nonstick frying pan. My personal favorite is Ballarini nonstick pans.
Leftover pancakes can be stored in the refrigerator for 4-5 days or in the freezer for 1 month. I always make an extra batch, freeze them, and pop them in the toaster oven when I need a quick breakfast.
Find it online: https://shaneandsimple.com/fluffy-vegan-chocolate-pancakes/