chocolate milk pancakes
Pancakes are a staple around here. We eat them for breakfast, for dinner, and sometimes for lunch (with peanut butter and jelly smeared between). Okay, that makes it sound like pancakes are all we eat. In reality it’s only twice a week, but as often as the boys ask for them I feel like it’s almost every day.
Here’s the recipe my kids are crazy about:
Here’s what you need for a milk-less, egg-less version of these pancakes. If you’re vegan, you’re wanting to try something vegan, or you’re like me and pretend to be vegan for a few days before scarfing down a pint of ice cream and calling it quits… this recipe is for you. If not, substitute eggs and cow’s milk for a more traditional pancake.
Chocolate Milk Pancakes
1 1/2 cups flour
1/2 cup cake mix
2 Tbsp sugar
4 tsp baking powder
1 tsp salt
Add to it:
2 Tbsp flax seed + 6 Tbsp water (or 2 eggs)
1 1/4 cups chocolate soymilk (or regular chocolate milk)
1/4 cup olive oil
1/2 cup unsweetened applesauce
1 ripe banana, mashed
Stir until just combined and bake on a hot griddle or pan.
This is the egg substitute I try to use in as much baking as possible. 1 Tbsp flax seed + 3 Tbsp water = 1 egg. Let it sit for several minutes and then whisk until it’s thick like an egg.
Banana masher not required, but highly recommended..
One day I was low on plain milk, but had plenty of chocolate so I used that in the pancakes instead. Result: kids and husband inhaling them straight off the pan, plain jane. Try this. You will not be disappointed.