Slightly bittersweet chocolate flavour with a hint of orange fragrance, these orange chocolate pancakes are here for your blue/busy morning. They are gluten-free, vegan, and freezer-friendly, aka great for meal prep!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Breakfast
Cuisine: American, vegan
Keyword: 10 ingredients or less, 30 minutes or less, chocolate, dairy-free, gluten-free, meal prep, pancakes, vegan
Servings: 1person
Author: Nora Hsu
Ingredients
60gsoy milk1/4 cup
1/4tspapple cider vinegaror lemon juice
45goat flour1/2 cup
8gcacao powder*~1 heaping Tbsp
1tspbaking powder
1/16tspsalt
zest from 1 orange
21gmaple syrup1 Tbsp, plus more to drizzle on top
1/4tspvanilla extract
1sqauredark chocolate~10 g, shredded, optional
Instructions
Add the apple cider vinegar to the soy milk. Mix and let it sit for a few minutes while we mix other ingredients.
Add the oat flour, cacao powder, baking powder, salt, and orange zest to a big bowl. Whisk them together.
Add the maple syrup and vanilla extract to the soy milk mixture. Give them a mix.
Pour the wet mixture into the oat flour mixture. Whisk until no flour can be seen.
Place a non-stick frying pan over medium heat. Once the pan is hot, scoop about 1 heaping tablespoon of the pancake mixture and drop it into the pan. Create more pancakes using the same method if your pan is big enough for more. This recipe makes about 6 small pancakes or 3 regular size pancakes.
Cook the first side for 3~4 minutes. Once you notice the bottom side is cooked and not sticky, flip to cook the other side for another 1~2 minutes. Then transfer the pancakes to the serving plate.
Plate it out with any toppings you like. I add some banana slices, maple syrup, cacao nibs, and more orange zest. Enjoy!
Video
Notes
*Cacao powder: I recommend using cacao powder because it tastes more delicate and close to real chocolate. But you can also use cocoa powder if that's what you have. Just try to use the one you love, since the flavour of the cocoa powder you use will be the main profile of these pancakes.
Storage: Let these pancakes cool completely before putting them in a freezer bag or freezer-safe container. Use baking paper to insert between pancakes to prevent sticking.