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Vegan Cocoa Pancakes with Raspberry Smash

Vegan Cocoa Pancakes with Raspberry Smash
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Prep Time: 22 min Serves: 2
Cooking Time: 10 min Yield: 4 pancakes (5-inch diameter)
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These vegan pancakes are based on whole-wheat pastry flour, cocoa powder and chia seeds -- all of which boost fiber and antioxidant intake. Recipe + image courtesy of Jackie Newgent, RDN.

Ingredients

Directions

1. In a liquid measuring cup, stir together the coconut milk beverage (or almond milk), chia seeds, and vanilla extract. Set aside for at least 15 minutes to allow chia to gel, stirring a couple times.
2. In a small bowl, mash together with a fork the thawed raspberries, vinegar, and 1/2 tablespoon of the coconut nectar. Set aside.
3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add the remaining 1 1/2 tablespoons coconut nectar and stir into fully incorporated into the flour mixture using a whisk. Add the chia mixture to the flour mixture and whisk until combined. Let stand about 5 minutes.
4. Spritz a large well-seasoned cast iron or (PFOA-free) nonstick skillet with natural cooking spray and place over medium. In batches, ladle the batter onto the skillet, 1/3 level measuring cup per pancake. Cook until browned, about 2 to 2 1/2 minutes per side, making sure the first side is fully cooked before flipping. (Hint: When making pancakes in batches, you can keep the prepared pancakes warm in a 200°F oven until all pancakes are done.)
5. Serve warm topped with the raspberry mixture. Pair with a small glass of vegan vanilla protein drink, if desired.

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