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| From vegan guest chef Chloe Coscarelli of "Chloe's Vegan Desserts" |
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| 1 cup |
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All-purpose flour |
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| 1 Tbl |
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Baking powder |
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| 1 Tbl |
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Instant espresso powder |
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| 1/2 tsp |
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Salt |
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| 3/4 cup |
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Water |
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| 1/4 cup |
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Pure maple syrup |
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| 1 Tbl |
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Dark rum |
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| 1/3 cup |
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Semi-sweet chocolate chips (dairy free) |
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Canola oil, for greasing |
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Powdered sugar, for serving |
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Coconut Whipped Cream |
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| 1 |
In a large bow, whisk together flour, baking powder, espresso powder, and salt. In a separate small bowl, whisk together water, maple syrup, and dark rum. |
| 2 |
Add the liquid to the flour mixture and whisk until just combined. Do not overmix; the batter should have some lumps. Gently fold in chocolate chips. |
| 3 |
Lightly oil a large nonstick skillet or griddle and heat over medium-high heat. Pour 1/4 cup batter onto the skillet. When bubbles appear in the center of the pancake, it is time to flip it. Let it cook on the other side until lightly browned and cooked through, about 1 more minute. Repeat with remaining batter, adding more oil to the skillet as needed. If the batter becomes too thick, add a little more water, 1 tablespoon at a time. To serve, dust pancakes with powdered sugar. Top with a dollop of Coconut Whipped Cream if desired. |
| 4 |
Enjoy! |
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| Servings: 3 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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334.00 |
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| Calories From Fat (14%) |
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48.24 |
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% Daily Value |
| Total Fat 6.03g |
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9% |
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| Saturated Fat 3.36g |
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17% |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 883.04mg |
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37% |
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| Potassium 111.33mg |
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3% |
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| Carbohydrates 65.44g |
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22% |
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| Dietary Fiber 2.22g |
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9% |
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| Sugar 18.69g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 63.22g |
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| Protein 5.09g |
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10% |
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