Chocolate for breakfast might seem a little indulgent, but these fun flapjacks are a delightful treat for special breakfasts and brunches, especially for dairy-free kids. Serve them with maple syrup, powdered sugar or even a little extra melted chocolate.
- 2 cups all-purpose flour
- 3 tablespoons sugar (
- white granulated)
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 1/2 cup soy milk (vanilla flavored, or
- almond milk)
- 3 tablespoons canola oil
- 1/2 cup chocolate chips (dairy-free, or pieces from a dairy-free chocolate bar)
- Optional for serving: maple syrup, powdered sugar, or melted dairy-free chocolate
- In a large mixing bowl, sift together the flour, sugar, baking powder, and salt until well combined. Set aside.
- In another mixing bowl, whisk together the eggs, vanilla soy milk, and canola oil until well-mixed. Add the wet ingredients to the dry ingredients, mixing until combined. Fold in the dairy-free chocolate chips.
- Lightly grease a large skillet or griddle and heat over medium-high heat. Add batter to the pan 1/4 cup for each pancake. Cook until bubbles appear on the surface of the pancakes, then flip, and cook until both sides are golden brown. Transfer to a serving plate and serve immediately with warm maple syrup, powdered sugar, or more melted dairy-free chocolate.
|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||6 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||3 g|