Indulge in the perfect combination of rich espresso flavor and decadent chocolate chips with these vegan espresso chip pancakes. They're fluffy, flavorful, and sure to satisfy your breakfast cravings!
Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/4 teaspoon salt. 1 cup almond milk. 1 tablespoon apple cider vinegar. 1 tablespoon instant espresso powder. 1/4 cup vegan chocolate chips.
Instructions: In a mixing bowl, combine flour, sugar, baking powder, and salt. In a separate bowl, mix almond milk and apple cider vinegar to create vegan buttermilk. Let sit for 5 minutes. Add the instant espresso powder to the vegan buttermilk and mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are some lumps. Fold in the vegan chocolate chips gently. Heat a non-stick pan or griddle over medium heat and lightly grease with oil or vegan butter. Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side. Repeat with the remaining batter. Serve warm with your favorite vegan toppings such as maple syrup, fresh fruit, or vegan whipped cream.
Prep Time: 10 minutes
Cook Time: 15 minutes
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