I try to keep my brunch as ‘healthy’ as possible. But today was not the day. Regular pancakes were getting pretty boring, so I decided to sweeten it up a bit…actually a LOT!
Presenting, chocolate pancakes with peanut butter-chocolate spread.
But instead of just adding cocoa powder to the plain batter (which actually would make a healthy recipe and you can totally make just that), I went on to make it indulgent and dessert-worthy.
To prepare the pancake base, I used whole wheat flour + cocoa powder + brown sugar + baking soda + baking powder + dark chocolate chips + almond milk.
Simply mix dry and wet ingredients together and make a batter.
Make sure the batter is as smooth as possible.
Next, I went on to prepare the chocolate-peanut butter spread. Again, you can completely skip this step if you’re making a healthy pancake.
For the spread, I used peanut butter + powdered sugar + cocoa powder + coconut oil + vanilla extract + chocolate chips. Just combine all the ingredients together in a saucepan and set it over low heat until they’re nice and melted.
Time to make the pancakes. Simply set a non-stick pan over medium heat and pour around 1/2 cup to it.
Once the bubbles start to appear, flip and heat the other side.
The pancakes are now done, and it’s now time to spread the ‘spread’ all over them.
For the topping, I caramelized some banana pieces on a pan. They turned out so good!
And that’s pretty much it. Super delicious Chocolate Pancake with PB-Chocolate Spread is ready!
Let’s do this!
BTW, I recently published my cookbook with 90 easy-to-follow Indian recipes. Do check it out on Amazon. 🙂
Delicious vegan chocolate pancakes (with chocolate-peanut butter spread)
To prepare chocolate pancake (base)
To prepare chocolate-peanut butter spread
To prepare toppings
Prepare the pancake (base)
In a large mixing bowl, sift the whole wheat flour + cocoa powder + baking soda + salt using a sieve. Mix well.
Add almond milk + oil and mix thoroughly. Next, add the dark chocolate chips and mix some more until the batter is smooth and lump-free.
Set a non-stick pan over medium heat. Pour around 1/2 cup of batter to the pan and let it heat for 2 minutes, or until bubbles start appearing on the surface. Flip and cook the other side for a minute.
Prepare the spread
Set a saucepan over low heat and add all the ingredients. Stirring continuously, heat for 4-5 minutes, or until everything is nice and melted.
Transfer the sauce to a bowl and pop it in the fridge for 10-15 minutes. After 10-15 minutes, you'll see that the sauce thickens up.
Spread the spread
Place a pancake on a plate and spread the sauce all over it. Stack another pancake on top and spread the sauce. Repeat this until all the pancakes are stacked.
You can spread the remaining sauce (if any) over to the sides.
Top it off with some glazed banana and strawberries.
Chocolate PB pancake is ready!
If you enjoyed the Chocolate Pancakes recipe, check out this delicious Vegan Chocolate Clusters I posted earlier.
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If you’re a newbie vegan, or have just started a plant-based diet, you might find my another project VeganPage useful.
Thanks for visiting Veganbell. 🙂