Pancakes are one of my favourite breakfast dishes. They’re one of those foods that just keeps giving. You whip up a batter and every time you’re surprised by how many golden brown pancakes you’ll end up frying.
Which is why it’s such a great dish to make on one of those long and lazy brunch affairs with lots of family or friends. And since it’s dead easy to double the batter, the more guests the merrier!
Pancakes have been made through the ages, the ancient Greeks have made them, the Romans, I even read once that Ötzi the man they found in the icy Alps may have had pancakes in his belly when he died and he lived between 3400 and 3100 BC.
Pancakes come in lots of different textures, thicknesses and tastes. I for one am a fan of fluffy American style pancakes while my boyfriend prefers crepes.
This batch would fall somewhere in the middle. It’s not paper thin and crispy nor is it thick and airy. I’d say they’re more of an old school English style pancake or a German one for that matter, fairly thin, fairly light and fluffy but with an eggy richness to them that crepes are missing.
So here we go: Vegan chocolate chip pancakes with a smooth mixed berry sauce.
The chocolate is hidden inside the pancakes, melts and oozes out beautifully when you cut into them. The hot berries are blended into a creamy sauce that compliments the sweet pancakes with a bright and tangy hit of berry.
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- 150 g white flour
- 1 tsp baking powder
- Pinch of salt
- 2 Tbsp white caster sugar
- 200 ml soy milk
- 1 tsp vanilla extract
- 100 ml aquafaba, aka chickpea water
- 100 g dark chocolate, chopped
- 200 g mixed berries, frozen or fresh
- 4 Tbsp white caster sugar
- For the pancake batter combine the white flour, baking powder and salt in a mixing bowl. Add the soy milk and vanilla extract and whisk until you have a smooth batter. Let the batter rest while you prepare the rest.
- Add the aquafaba and caster sugar to a second mixing bowl and whisk until the mixture turns white and frothy.
- Add the frothy aquafaba and the chopped chocolate to the pancake batter and fold both into the batter. When everything is well combined heat up a large frying pan and add 1 Tbsp of margarine in the middle. Once the margarine has melted pour a small ladle full of batter in the centre of the pan. Flip the pancake after about 30 seconds. Cook the other side for another 10 seconds then transfer to a plate. Repeat until you’ve used up the batter.
- For the
- For the berry sauce place the frozen berries in a sauce pan and cook over medium heat until the mixture starts bubbling. Add the sugar and cook for another couple of minutes.
- Take the berries off the heat and use a stick blender to blend until you have a smooth sauce.
- Serve the pancakes with the berry sauce, extra chocolate, maple syrup and other toppings of choice. Enjoy!