Holy Moley, it’s almost Mother’s Day! In all honesty, I forget Mother’s Day every year and end up giving them a verbal gift of , “oh hey, love you” before I leave for my work shift that day. But this year is the year! Grant your Mama’s with some ooey gooey deliciousness as she wakes up on a perfect May Sunday. Might I mention these pancakes are Vegan? Healthy and yummy!? I THINK YES. Let’s get started…
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- ¾ cup coconut flour
- ¼ cup coconut palm sugar
- ¼ cup cocoa powder (or raw cacao powder)
- 2-3 pinches sea salt
- 1 teaspoon baking powder
- 3 tablespoons chia seeds soaked in 1 cup water
- ¼ cup unsweetened applesauce
- 2 cups almond milk
- 2 teaspoons vanilla extract
- ¼ cup carob chips (optional–note most carob chips contain refined sugar)
- Chocolate Syrup (Vegan)
Now that you know the gist, are you ready? Are you set? GO!
In a large mixing bowl, add the coconut flour, coconut sugar, cocoa powder, sea salt, and baking powder. Mix until evenly combined.
In a small bowl, whisk together the chia seed mixture, applesauce, milk, and vanilla extract.
Add the wet mixture to the dry mixture slowly, whisking as you go. Once well combined, stir in the carob chips. Cover the bowl with saran wrap and let it sit in the fridge for 15-30 minutes.
Getting hungry yet?
Step Four (and a bunch of other steps):
Remove the batter from the refrigerator. Heat a pan to medium/low heat. Once heated, lightly grease the pan with coconut oil or vegetable oil.
Scoop about ¼ cup of the mixture at a time onto the pan to make one pancake.
Cook each pancake for 2-3 minutes before flipping.
Cook for another 2-3 minutes on the other side. Repeat for all pancakes.
Lastly, pour a crap ton of vegan chocolate syrup all over your yummy chocolaty pancakes for your lovely mom to enjoy!!