Vegan Raspberry & Chocolate Pancakes Recipe

Serves 2

Dry Ingredients:

1 cup (120g) all purpose flour

1 tbsp. baking powder

¼ tsp. salt

Wet ingredients:

1 tbsp. flaxseed meal

1 tsp. apple cider vinegar

1 tbsp. coconut sugar

2 tbsp. melted coconut oil

2 tsp. vanilla extract

1 cup (240ml) almond milk, unsweetened

Optional:

¾ cup (90g) frozen raspberries

⅓ cup (55g) vegan chocolate chips

For greasing the skillet:

1 tbsp. coconut oil

In a large bowl, mix together the flour, baking powder and salt. Set aside.
In a separate large bowl, mix together the flaxseed meal, apple cider vinegar, coconut sugar, melted coconut oil and vanilla extract. Stir to combine, then slowly whisk in the almond milk.
Fold the dry ingredients into the wet ingredients and mix to form a batter. Stir in the raspberries and chocolate.
Heat some of the coconut oil in a non-stick skillet over a medium heat. Add ⅓ cup of the pancake batter to the skillet for each pancake, and cook for 3-4 minutes until bubbles form along the edges.
Flip the pancakes over and cook for a further 2-3 minutes. Repeat this process with more coconut oil until the remaining batter has been used up.
This recipe makes 6 large pancakes, allowing 2 pancakes per serving.

干性成分：

湿性成分：

可选：

用于润滑煎锅的可选：

在一个大碗中，混合面粉、发酵粉和盐。搁置一边。

在另一个大碗中，混合亚麻籽粉、苹果醋、椰子糖、融化的椰子油和香草提取物。搅拌均匀，然后慢慢地加入杏仁奶，继续搅拌均匀。

将干性成分搅拌到湿性成分中，搅拌成面糊。拌入覆盆子和巧克力。

在中火上，在不粘锅中加热一些椰子油。每个煎饼加入 1/3 杯面糊，烹饪 3-4 分钟，直到边缘出现气泡。

翻转煎饼，再烹饪 2-3 分钟。使用更多的椰子油重复这个过程，直到用完所有的面糊。

这个食谱可以做出 6 个大煎饼，每份 2 个煎饼。