As I sit and type this post bright and early in the morning, I can honestly say that I have no desire to eat these pancakes for breakfast. Ever. Nothing at all against this recipe–in fact–I believe it to be a very good one. But these pancakes… are much more like “cakes” than your typical flapjack. The chocolate chips and ganache may or may not exaggerate this inherent quality.
Stacked up, they actually make a pretty decadent chocolate cake. With a moist and tender crumb, dark chocolate bits strewn throughout, and covered in thick silky ganache… it is definitely my kinda flapjack.
But, fair warning: eat these for dessert, not first thing in the morning. Unless you are some sort of hardcore chocolate devotee (in which I enthusiastiacally applaud you), you won’t find these very appealing with a glass of OJ. A tall glass of chilled almond milk, on the other hand, washes them down perfectly.
Oh! I almost forgot to mention that today is the last day of Pancake Week (thanks Marly!)… did you know? Kind of a bummer that I was only able to catch the tailend of the celebration, but it’s a good thing the internet is around to preserve the past week’s pancake contributions indefinitely. I intend on spending the day engaged in some serious pancake appreciation.
Triple Chocolate Pancakes ~ Vegan & Gluten Free
makes 8 pancakes
- 1 1/2 cups almond milk
- 3 tbsp apple cider vinegar
- 1 1/2 cups sorghum flour
- 1/2 cup tapioca flour
- 4 tbsp cocoa powder
- 1/2 cup organic sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/4 cup olive oil or melted vegan margarine
- 1 tsp vanilla extract
- 1 cup vegan chocolate chips
- 1 1/4 cups coconut cream
- 1 cup vegan chocolate chips
- 1 tbsp vegan margarine
In small bowl combine almond milk with vinegar and let rest until milk is curdled.
In separate, larger bowl, combine sorghum flour, tapioca flour, cocoa powder, sugar, baking powder, baking soda and salt.
Stir melted margarine or olive oil and vanilla into the curdled almond milk. Whisk milk mixture together with flour mixture to make a batter. At first the batter will be thin, but it will “puff up” if you let it sit for a few minutes while you prepare your griddle/pan. If it gets too foamy, just whisk together again until smooth.
Fold in chocolate chips.
Heat up a flat skillet or griddle to medium heat. I used a non-stick pan on mine for these (not my favorite choice but our cast iron pan needs a re-season), and I didn’t need to grease the pan with margarine or cooking oil. Use your best judgement here, and lightly grease your pan if needed before dropping the batter onto it.
Create each pancake by dropping a 1/4 cup of batter onto the hot skillet and let cook for about 1-2 minutes. Don’t overcook though! When they are ready to flip, they will have puffed up and small bubbles will form on top. Use a flat wide spatula and flip carefully, but quickly. Cook for approximately 45 seconds and transfer to plate.
Keep cooking them until all batter has been used. Stack them up and pour ganache* overtop of them. Let rest for a few minutes to let the ganache firm up, or eat warm for an ooey gooey chocolate treat!
* To make ganache, simply place the chocolate chips and margarine in a medium sized bowl. In small saucepan, bring the coconut cream to a boil over medium heat. Once it is boiling, pour over chocolate chips and margarine and whisk together until very smooth. It doesn’t harden up too terribly fast, so you have some time to work with it. After several hours it will become pretty firm. Use any leftovers like a fondue… or poured over ice cream.