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Vegan Cinnamon Pancakes With Chocolate Sauce
Serve a stack of vegan cinnamon pancakes with chocolate sauce for a cosy weekend breakfast! These pancakes are fluffy, soft, and easy to make using just a few ingredients. Gluten-free and oil-free.
Add the oat flour, cinnamon, baking soda, plant based milk, apple cider vinegar, vanilla extract, apple sauce, soy yoghurt and maple syrup to a mixing bowl and mix together thoroughly using a spatula or a spoon. Make sure there are no lumps remaining in the batter.
Preheat a large, non-stick frying pan over a medium-high heat. You can use a little bit of oil or cooking spray if you want, to prevent sticking. Pour out around 2 tbsp batter per pancake and cook for 2 minutes, until golden brown around the edges.
Flip and cook for a further minute on the other side.
While the pancakes are cooking, making the chocolate sauce by whisking together the almond butter, cacao powder, maple syrup and plant based milk. Serve on top of the pancakes.
Calories: 92kcal, Carbohydrates: 15g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Sodium: 13mg, Potassium: 157mg, Fiber: 2g, Sugar: 6g, Vitamin A: 15IU, Calcium: 73mg, Iron: 1mg