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Vegan pancakes with cocoa

Vegan Cocoa Pancakes

Tender pancakes with the aroma of cocoa — no eggs, no milk. I was out of milk, had other plans for the eggs, but really wanted pancakes — and that's how this recipe came to be.

Tatiana EAO

Recipe author

Composition / ingredients

Servings:

Flour

Water (Hot)

Cornstarch

0.5

Sugar

Cocoa powder (Heaping)

Baking soda

0.4

Salt (Pinch)

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 3 g

Fats 19 % 6 g

Carbohydrates 71 % 22 g

151 kcal

GI: 9 / 0 / 91

Cooking method

Cooking time: 20 min

Step 1:

Mix the sugar with the cocoa and a pinch of salt so you don't get any cocoa lumps.
Step 2:

Pour in the hot water and stir.
Step 3:

Stir in the cornstarch.
Step 4:

Gradually work in the flour.
Step 5:

Add the baking soda and stir well — you'll immediately see a lot of bubbles form.
Step 6:

Add the oil.
Step 7:

Cook on a greased, well-heated skillet. Keep the pancakes small and thick, since they're very delicate, and flip them gently. They cook almost instantly.

Serve hot with melted chocolate or jam. Feel free to add more sugar or cocoa — it's all to taste.
Be ready for the flour amount to vary a bit from what's listed. Go by the consistency of the batter rather than an exact measurement. When in doubt, get to know your flour and how it behaves!
Keep in mind that good pancakes come down to more than just good batter — the right pan matters too. It's best to use a dedicated pancake pan (one you don't cook anything else on) or a cast-iron skillet. The pan should be thoroughly heated and greased, or the pancakes will stick.