|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 51g||19%|
|Dietary Fiber 2g||8%|
|Total Sugars 16g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 white granulated sugar
2 tablespoons baking powder
1 teaspoon salt
2 large eggs
1 1/2 cups vanilla flavored soy or almond milk
3 tablespoons canola oil
1/2 cup dairy-free chocolate chips, or a coarsely chopped bar
Maple syrup, confectioners' sugar, or melted dairy-free chocolate, optional
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.