Oh dear. I may have outdone myself.

Vegan black bean brownie pancakes? Yes, I went there. And I’m soooooooo glad I did.

You see, I’m kind of a huge fan of brownies.
And I’m also kind of a huge fan of pancakes.
And I also have a huge crush on this thing called SUUUGGGAAAARRRRRR.
It’s like, Gimme gimme gimme gimme gimme. Gimme some more. STAT. [<- Thor voice]

Yes, I may have a severe pancake/brownie/sugar/chocolate addiction, and this may satisfy all of those cravings. But that doesn’t mean these pancakes aren’t healthy. Because they are. Yeah, I said it. Healthy brownie pancakes. You will die.

Vegan Black Bean Brownie Pancakes
adapted from my vegan black bean 2-bite brownies
makes 10 pancakes | 1 healthy serving or 2 moderate servings

Ingredients
1/2 of a 15 oz. can black beans, drained and rinsed
1 flax egg [1 Tbsp. flaxseed meal + 2/5 Tbsp. water]
1 Tbsp coconut oil [or sub canola]
scant 1/4 c cocoa powder
2-3 Tbsp flour [I used AP]
1/4 c vanilla soy milk
dash salt
1/2 Tbsp vanilla extract
2 Tbsp sugar + additional sweetener like Truvia [extra is optional]
1 Tbsp baking powder
1/2 tsp finely ground espresso powder or instant coffee granules
1-2 Tbsp non-dairy semisweet chocolate, chopped

Method | Prepare flax egg by combining flax and water in a small bowl and letting it rest for 3-5 minutes. Next, combine black beans through espresso powder in a food processor omitting the flour and soy milk, and puree. Once combined, stir in the flour and soy milk until you have a pancake batter consistency, then add the chocolate. Give the batter a taste and adjust cocoa and sugar as needed. Pour batter in scant 1/4 c measurements onto a medium to medium-high heat greased griddle. The pancakes will bubble in the middle and become dry on the edges, that’s when you know it’s time to flip. Flip them gently as they are a more fragile pancake. Cook for an additional 1-2 minutes and then plate for serving. Top with more chocolate shavings, chocolate sprinkles, peanut butter, agave nectar, or melted chocolate!

Sprinkle party,
Ey oh!

Wow you guys. Wow. Where do I even start?

These pancakes are moist.
They are rich, rich rich in chocolate flavor.
They are dense and a little crisp around the edges.
They taste like a friggin’, brownie.
Their deliciousness is multiplied by 1000 when doused in chocolate syrup.
They call for sprinkles. And maybe a cigarette afterwards.
OK I was kidding about the cigarette part. But definitely not the sprinkles.

Money money money money. Money! Money shot.

Whip it up baby. Make it for me…

Honestly, I could go on and on and on about these babies, but I won’t.
So instead, I’ll leave you with a few drool-worthy photos. That way you two can just have some time alone. You know, to yourselves, to get as intimate as you need to.

You’re welcome.

You know I couldn’t resist a little peanut butter on top…and it didn’t disappoint.

Enjoy these to the last bite, please! I know I did!

Edited to add: Approximate nutritional information in entire batch without additional chocolate on top.
Calories 596
Fat 24 g [mostly from coconut oil]
Fiber 17 g
Sugar 34 g
Protein 18 g