Ini Pankek Coklat are an easy 4-ingredient breakfast perfect as a Valentine’s day treat. They are egg-free, dairy-free, and easy to make for a delicious chocolate breakfast.
I love making pancakes of all kinds for special occasions, like my Gingerbread Pancakes for Christmas or Pancake Labu for Halloween and for the upcoming Valentine’s Day, I wanted to make a special recipe full of taste.
These chocolate pancakes are delicious, very chocolatey, and a great breakfast stack for your loved one (or for your family, it really works for any occasion!).
Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!
Suka Resipi Ini?
Tinggalkan komen di bawah atau kunjungi kami Facebook halaman di mana saya membalas (hampir) semua komen, kami Halaman Instagram untuk inspirasi, atau kami Pinterest untuk menyimpan resipi!
Pankek Coklat
Ramuan
- 1 ½ cawan Tepung Naik Sendiri - (nota 1)
- ½ cawan Serbuk Koko tanpa gula
- ¼ cawan Gula Kelapa - (nota 2)
- 2 cawan Santan dalam tin - (nota 3)
Sos coklat
- 2 sudu makan Sirap maple - (nota 4)
- 2 sudu makan Serbuk Koko tanpa gula
- 1 sudu makan Susu badam - (nota 5)
- 1 sudu makan Cip Coklat Vegan Separuh Manis
arahan
- In a mixing bowl, whisk the self-rising flour, cocoa powder, and sugar.
- Pour the canned coconut milk and whisk to incorporate.
- Warm a pancake griddle with olive oil. Add 1/4 cup of batter per pancake and cook for 2-3 minutes or until it forms bubbles on top.
- Flip and cook another 1-2 minutes on the other side.
- Serve as a stack with chocolate sauce.
Sos coklat
- In a small bowl, add 1 tablespoon of almond milk and microwave for 30 seconds until lukewarm.
- Stir in the chocolate chips and return for 20-30 seconds in the microwave, stirring until the chocolate chips are melted.
- Stir in the unsweetened cocoa powder and maple syrup until smooth, dark and consistent.
- Drizzle on your pancake stack.
Nota
Pemakanan
Bahan dan Pengganti
You only need 4 basic ingredients for this recipe. Here’s how to pick them.
- Tepung Naik Sendiri – The baking powder in this flour makes the pancakes fluffy. If unavailable, use all-purpose flour and add baking powder (1 ½ cups flour + 2 ½ tsp baking powder). For a gluten-free option, use my penukar bebas gluten, tapi jangan lupa serbuk penaik.
- Serbuk Koko tanpa gula – The key ingredient for the rich chocolate flavor. Use high-quality cocoa powder for the best taste. It also works with cacao powder.
- Gula Kelapa – This adds natural sweetness and works great with the cocoa flavor with its slight caramel flavor. You can substitute it with cane sugar, brown sugar, or even granulated white sugar.
- Santan dalam tin – The high-fat content ensures moist and fluffy pancakes, which is essential for an oil-free recipe. If substituting with almond or soy milk, adjust by reducing 2 tbsp of milk and adding 2 tbsp of olive oil or melted plant-based butter.
If you want to make the chocolate sauce I used to decorate the pancakes, you need the following:
- Sirap maple: A natural liquid sweetener that adds depth and richness to the sauce. Agave syrup works as an alternative.
- Serbuk Koko tanpa gula: Enhances the chocolate flavor of the sauce.
- Susu badam: Any plant-based milk works to loosen the sauce consistency.
- Cip Coklat Vegan: Melts into the sauce for an indulgent, creamy texture.
How to Make Chocolate Pancakes
These pancakes are really easy to whip up, here’s how in pictures.
Mix the dry chocolate pancake ingredients in a bowl and pour the canned coconut milk.
Stir the batter until it’s consistent and there are no more flour lumps.
Measure a 1/4 cup of batter and pour it on a hot crepe pan with some olive oil.
Cook the pancakes for 2-3 minutes and flip them to cook for another minute.
Petua Carine
These pancakes are as easy to make as any other pancakes but I have a few tips that can help you make the best ones ever!
- Balance the Batter – The batter should be thick but pourable. If it’s too thick, add a tablespoon of plant-based milk at a time until you reach the right consistency. Avoid overmixing to keep the pancakes light and fluffy.
- Cook at the Right Heat – Use medium heat on your griddle or skillet. Too high, and the pancakes will burn before cooking through; too low, and they won’t rise properly.
- Use High-Fat Milk for Moistness – Cocoa powder can dry out baked goods, so using canned coconut milk keeps the pancakes tender. If using low-fat milk, add a bit of oil to compensate for the lost fat.
Cadangan Melayan
These pancakes are a great breakfast and they can be served any way you like. Here are my favorites.
- Classic Stack: Serve as a stack of pancakes with chocolate sauce drizzled on top. Garnish with fresh strawberries, raspberries, or blueberries.
- Bar Sarapan: Create a pancake bar with toppings like vegan whipped cream, chopped nuts, shredded coconut, and fruit syrups for a fun and customizable experience.
- Dessert Pancakes: Add dairy-free ice cream, a sprinkle of cacao nibs, and a drizzle of caramel sauce for a decadent treat.
easy and delicious❤️
Thank you so much!
What pan do you use dor pancakes? Thanks
I like a crepe pan, it cook the pancake faster, my brand is tefal.
I love pancakes, these were perfect, very easy to make