1¼ cups almond milk ((more for a thinner smoothie))
1 tsp apple cider vinegar
3 tbsp oil
2 tsp vanilla extract
1 tbsp Egg replacer powder (whisked in 3 tbsp water)
1½ cups Wholewheat Pastry Flour (or use all purpose flour)
3 tbsp unsweetened cocoa powder
¼ cup sugar
2 tsp baking powder
¼ tsp salt
2 tbsp Powdered Beets (or use ¼cup of beet puree)
Combine almond milk and vinegar; set aside for 5 minutes.
Stir in oil, vanilla extract, egg replace mixture and mix well.
In a mixing bowl, combine flour, cocoa powder, sugar, baking powder, salt and powdered beets,. Mix well.
Add the wet ingredients to dry ingredients and mix until just combined.
Heat a griddle on medium heat. Spray lightly with cooking spray. Pour about ¼ cup of batter on the griddle per pancake and cook till bubbles start to form on the surface, about 1~2 minutes. Gently flip and cook for another 1 minute.
Remove and keep the pancakes warm. Repeat with the remaining batter. Serve with berries, coconut whipped cream and vegan chocolate syrup.
View the recipe instructions at Cook's Hideout
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