Vegan Chocolate Cardamom Pancakes

Oh pancakes. How I love thee.
I tried to fend off my cravings for you by going savory.
But inevitably, my sweet tooth got to me.
Pancakes, you are my kryptonite.

The inspiration for these dreamy pancakes came from The First Mess.
Laura does an incredible job at illustrating her cooking process.
Her narrative is like a storybook. And her photographs, inviting.
I think I’m in love.

I already told her I want to travel to Ontario someday to visit her and rummage through her garden. She said that would be lovely. I’m making plans as we speak.

These pancakes look decadent but they’re actually quite healthy.
They’re completely vegan, part whole wheat, and contain very little sugar.
And they provide some serious health benefits with the cocoa powder.

And with a little maple syrup on top? How could you go wrong…

The cardamom is subtle, but that was intentional.
I really wanted the chocolate to shine through.
And these are just a fluffy as I’d hoped.
Like little pillows of chocolaty, spicy bliss.

I think I’ve found my new favorite chocolate pancakes.
Watch out world. This is borderline obsession.

Vegan Chocolate Cardamom Pancakes
adapted from The First Mess | serves 3

Ingredients
1 cup non-dairy milk {like soy}
1 tsp apple cider vinegar {or lemon juice}
1 cup flour {I used 1/2 WW, 1/2 AP}
1.5 teaspoons baking powder
1.5 teaspoons baking soda
¼ cup + 2 Tablespoons cacao/cocoa powder
1/2 tsp cinnamon
1/4-1/2 teaspoon cardamom
pinch of salt
2 Tablespoons sugar {or other sweetener}
2 Tablespoons unsweetened applesauce
2 Tablespoons oil {like canola}
1.5 tsp vanilla extract

Method | Heat a large, non-stick pan over medium-low heat. Mix the non-dairy milk and vinegar or lemon juice in a small bowl and set aside to curdle, about 5 minutes. Mix the flour, baking powder, baking soda, cocoa powder, cinnamon, cardamom, sugar and salt together in a large bowl until combined. Add the curdled milk, oil, applesauce and vanilla. Mix with a wooden spoon until just combined. Add more milk if too thick.

Drop 1/4 cup measures of the batter onto the pan. When bubbles start to peak through the surface and you see a bit of light browning/crisping up on the underside, flip the pancakes over carefully, about 1-2 minutes. Repeat for the other side, remove from the pan and set aside on a covered plate to keep warm. Serve with maple syrup, sliced bananas, or other desired toppings.

Wow.
The texture? Ridiculously moist and fluffy.
The flavor? Rich and chocolaty with a little hint of spice.
The bananas and maple syrup? Perfection.
I wouldn’t change a thing about these.
Not a thing.

These literally don’t need anything but just a little syrup.
Forget the butter.
Forget the powdered sugar.
Just devour. Preferably with coffee.
You won’t be disappointed.

Make these now.
This is of utmost importance.
I wouldn’t tell you a lie, especially not when it comes to pancakes.

Your family, your children, your boyfriend will love you for it.
Especially if you serve them wearing an apron and hot pink lipstick.
Works every time. Every, time.

Happy pancaking,