Chocolate Maca Japanese Style Thick Pancakes (Vegan, Gluten-free, Refined Sugar-free)

Wednesday, May 25, 2016

One question that I came across most frequently is that, "Is there any non-vegan food that you will sometimes crave for?" In fact, I won't say that I "crave" those food, because I don't really like the smell and the taste of those animal products. The factor that I crave, however, is the memory associated with it, as well as the texture of that food. I used to have these Japanese style thick pancakes a lot when I was a kid, serving with a thick slice of butter and some syrup. According to my memory, these pancakes are fluffy and light as a cloud, with a strong eggy and buttery flavor. This vegan version will in no way be exactly the same as the ordinary non-vegan ones because there isn't any egg or butter in there. Instead, I made this vegan version with all natural ingredients, infusing with the superfood maca to increase its nutritional value. This is that kind of pancake that you can have it every morning for breakfast without feeling guilty or unhealthy. These pancakes are fluffy, delicious and nutritious, best serving with some cacao nibs or chocolate chips, nice cream and almond butter! :)

You will need a pancake ring for this recipe, which is basically a large circular cookie cutter.


Ingredients:

1/2 cup chickpea flour
1/2 oat flour
2 tbsp raw cacao powder
1 tsp Maca powder
1 tsp cinnamon
1/4 tsp baking soda
1/2 tsp baking powder (I used the GF one)
1 Tbsp coconut nectar
2 chia eggs (2 Tbsp ground chia seeds + 6 Tbsp water)
1 cup almond milk


Directions:

  1. First, add chia seeds to water and let it sit for 10 minutes to thicken.
  2. Mix all the dry ingredients together in a bowl.
  3. In another bowl, add the chia eggs and coconut nectar to the almond milk. Mix well and add the wet ingredients to the dry ones bit by bit.
  4. Mix everything well until combined.
  5. Preheat a non-stick pan under medium heat.
  6. Once the pan is hot enough, turn to low heat. Place the greased pancake ring on the pan and pour the batter into the pancake ring until it's 2/3 filled (you don't want to fill it all the way up because it will expand)
  7. Place a lid on the pan and leave it for 5-6 minutes.
  8. Once the pancakes have little bubbles and the edge is slightly cooked, flip them over. Then cover the pan with the lid and cook for another 5-6 minutes.
  9. Use a toothpick to ensure that it's cooked thoroughly. If not, cover again and cook for another 3 minutes.
  10. Remove the pancakes from the pancake ring and serve the pancakes with your favourite toppings. Here I topped mine with lots of fruit roses coz they look so nice! And after the photo shoot, I drizzle some almond butter sauce and cacao nibs on top :)


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