Sundays are there for decadent breakfasts, right?
I love treating myself to something extra special on Sundays because during the week I don’t have enough time to go all out on preparing my breakfasts extra fancy, I usually end up with a bowl of oatmeal topped with some fruit. And even though I love my oatmeals I’m looking forward to a little bit of a change on the weekends.
There are a billion and one options to prepare vegan pancakes. There are actually so many recipes that I could make pancakes every day of the week and I still wouldn’t be able to try them all.
But as you might or might not know already I’m really bad at sticking to recipes anyways so I have been experimenting with a few different recipes and today I’m going to share my go to version of an easy and quick pancake batter and a healthy chocolate sauce to make them extra decadent.
And they’re even quite healthy using just whole-grain spelt flour, no processed sugar and no oil.
Here’s how to set yourself up for a wonderful Sunday morning.
For the pancakes:
- 1 cup whole-grain spelt flour
- 1 tsp baking powder
- 3/4 cup almond milk
- 3 tbs apple sauce
- 1 tbs cinnamon
For the chocolate sauce:
- 3 dates (preferably soaked for a few hours)
- 1 tbs unsweetened cocoa powder
- 1 tbs psyllium husk
- splash of water (I used around 5 tbs)
- Whisk together all the ingredients for the pancake batter. I used my NutriBullet but any blender or even just a bowl and a fork will do.
- Let it sit for about 5 minutes to thicken up a little.
- While you’re waiting for your batter to thicken you can prepare your chocolate sauce. Simply add everything into your blender and blend. The sauce should be pretty runny at first, but it will thicken up due to the psyllium husk.
- Heat up your non-stick pan to medium-low heat. If you’re not using a non-stick pan you might wanna add some coconut oil (or any other heat resistant oil).
- Scoop about 2 tablespoons worth of batter into your hot pan for one pancake and flip when bubbles appear in the middle and the edges turn slightly darker.
- Continue with the rest of the batter.
- Top off your pancakes with the now thickened chocolate sauce an whatever toppings you prefer. I used hazelnuts, cranberries and popped quinoa for mine.