Vegan chocolate chip pancakes

Let's start this Veganuary on a high note-not that the vegan recipes have ended here for the upcoming year-with one of those recipes that I've taken for granted for too long to the point of forgetting or perhaps not even thinking, for a long time, about including it in publications: that of vegan chocolate chip pancakes.

Vegan chocolate chip pancakes

These delicious pancakes are made without eggs and with vegetable milk (I now only use almond milk for desserts, which I love, but whichever you prefer will do) and, as if a shower of dark chocolate chips weren't enough, with a yummy drizzle of chocolate sauce as well. A real treat to get off to a great start or to treat yourself to for a slow and delicious breakfast or weekend snack.

You can serve them with hot coffee, tea or herbal tea, you can add fresh seasonal fruit or dried fruit, and if you want a truly memorable dish, a delicious cloud of accompanying whipped cream is a must. The dough is fragrant yet delicate, playing with combinations and spices is simple and allows you to achieve a dessert that is always unique and special.

A few ingredients and a few steps, in true "Breakfast Idea" style, for a delicious and assured result that will please the most gluttonous and self-indulgent souls.

You may also like: Ideas and recipes for making vegan breakfast at the cafe or at home

VEGAN PANCAKES

Ingredients for 8 pancakes:

For the pancakes:

• 200 g flour
• 30 g sugar (2 heaped tablespoons)
• 5 g baking powder (1 heaped tablespoon)
• 230 g vegetable milk (I used unsweetened almond)
• 20 g seed oil (2 tablespoons) (plus about a tablespoon for the pan)
• 40 g dark chocolate chips (3 heaped tablespoons)

For the chocolate sauce:

• 80 ml of vegetable milk
• 80 g dark chocolate

Vegan chocolate chip pancakes

Procedure:

1. Prepare the chocolate syrup in advance, which will need to chill for a few hours. Bring the vegetable milk to a slight boil and add, with the heat off, the chopped chocolate. Cover and let it sit for 4-5 minutes. Take the mixture back and work it with a spoon or whisk until you have a smooth sauce. If you wish, you can add cinnamon or chili to the milk to spice up the sauce. Let it cool completely.

2. In a bowl, sift the flour with the baking powder and sugar.

3. Add the vegetable milk in a trickle, stirring with a whisk to remove all lumps. Combine the oil and incorporate it into the mixture.

4. Pour the chocolate chips into the bowl with a turn of the whisk distribute them into the batter.

5. Heat a nonstick pan brushed with a drizzle of oil. When the pan is hot, add one ladleful of batter at a time, distributing it in small circles (which will tend to form on their own anyway).

6. Cook over low heat until you see bubbles forming on the surface of the pancakes. At that point, turn them over with a silicone scoop (so as not to ruin the nonstick bottom of the pan) and cook for a few more minutes, until lightly browned.

7. Serve the pancakes with chocolate sauce, dried fruit sprinkles, fresh fruit or cream. They will keep for a day in an airtight container once cooled.