Dark Chocolate Rye Pancakes
Ingredients
- 1/2 cup whole grain rye flour
- 1/2 cup spelt flour
- 3 Tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- pinch of kosher salt
- 1 flax egg
- 1 cup almond milk (or plant milk of choice)
- 2 Tbsp maple syrup
Optional
- 1/4 cup vegan mini chocolate chips
- coconut oil or vegan butter for the skillet
- maple syrup, etc. for serving
Preparation
Sift together dry ingredients in a medium-sized bowl and stir to combine.
Whisk together flax egg, almond milk, and maple syrup in a separate bowl.
Pour dry mixture into wet mixture and whisk until just combined, then set aside for 10 minutes to thicken.
Preheat griddle or non-stick skillet over medium-low heat, mix chocolate chips into pancake batter if using, melt a small pat of oil or vegan butter in the skillet, and drop in the batter 1/4 cup at a time; cook for several minutes until dark around the edges, flip, and cook several minutes more until dark on both sides.
Serve and enjoy.
