Marbled Vegan Pancakes with Maca and Spirulina Dark Chocolate

Marbled Vegan Pancakes with Maca and Spirulina Dark Chocolate

Marbled Vegan Pancake Crepes with Conscious Chocolate Maca & Spirulina 

I've experimented with many vegan recipes for pancakes over the years to find the best one that tastes amazing and is easy to make. The consistency must be just right, while the ability to crisp at the edges is an added delight. After many trials and tribulations I came up with my own recipes and these have been well received. Now all my family and friends look forward to pancake day, especially with Conscious Chocolate bars drizzled over the top.

N.B. It's important to always melt chocolate in a Bain-Marie. Place a bowl over a saucepan of water, add the chocolate, broken up into small pieces and gently bring it up to heat. Keep stirring until the chocolate melts. Make sure no water touches the chocolate, as water and chocolate don't mix well! As our chocolate is raw and vegan, it can sometimes be a little thick. If you find this is the case add a little coconut milk and stir well. Now, to the recipe! 

Ingredients -

  • 210g / 1½ cup gluten-free flour
  • Quarter teaspoon salt
  • ¾ teaspoon baking powder 
  • 9 tablespoons aquafaba , (liquid from a can of chickpeas)
  • 420mls / 1¾ cups oat or rice milk of choice *
  • 2 tablespoons mild olive oil **, plus extra for frying
  • 1 teaspoon vanilla extract
  • Conscious Chocolate bars such as Maca & Spirulina or The Dark Side 75% for pouring over once melted.
  • Organic Raspberries

marbled vegan pancakes

Method -

Put the flour to a large mixing bowl along with the salt and baking powder. Mix to combine them. 

Add the aquafaba, oil and vanilla to the bowl, then gradually add the milk whisking as you go to work out any lumps (a few little tiny ones won't hurt). Once all the milk has been added and the batter is smooth, set aside and leave to rest for at least 10 minutes. DO NOT use a blender to mix the batter. Over-mixing will affect the texture of the pancakes. 

Heat a large non-stick frying pan or crepe pan (mine is 10 inches wide - if you use  a smaller one you will get more pancakes, a larger one a few less) over a medium high heat until very hot, then add a drop of oil and swirl it around the pan to coat. The better your pan the less oil you can get away with using.

Pour into the middle of the pan, enough batter to coat the bottom of the pan. I have a large frying pan and needed just less than ½ a cup. You need to do this quickly, then lift the pan off the heat and swirl it so the batter coats the entire bottom of the pan. 

Leave the pancake to cook for between 30 seconds to a minute. Turn back a little outside edge to look under and flip or turn it when lots of nice brown spots have appeared. Cook for a further 30 seconds to a minute until that side is spotty too then remove from the pan.

Repeat until all of the batter is used. If your pan isn't a great one like mine you will need to add a tiny drop of oil before cooking each one. I wipe the oil around my pan carefully with a piece of kitchen paper (be sure not to burn your fingers).