Who doesn’t like pancakes, right? Ok, fine… Maybe not everyone loves them… But still pancakes are great as a delicious and easy to make breakfast dish. And the best thing is that they can be made in so many different ways – sweet, salty, with fruit, with chocolate, with vegetables… I mean, with whatever you want. Basically, I had the idea to make these vegan chocolate and pineapple pancakes on a day when I was cutting some juicy pineapple in slices. And this idea turned out to be a good one!
How to make vegan chocolate and pineapple pancakes
I like my pancakes big and fluffy (almost like Specky) and I prefer to prepare them without oil. I don’t use oil either to prepare the pancake batter or to bake the pancakes. Of course, to do that you need a good non-stick frying pan, but nowadays to get one shouldn’t be a problem. By not using oil, the outcome is fluffy, light and not sticky or greasy. Just the way I like it! However, if you want to bake these vegan chocolate and pineapple pancakes in oil, feel free to do that!
To make these pancakes you’ll need 6 ingredients. Five for the batter plus the pineapple. The ingredients for the batter are flour, sugar, cacao powder, baking powder and plant-based milk. All very simple and easy to find ingredients! In fact, the same goes for preparing these vegan chocolate and pineapple pancakes – the process is very simple and easy. To prepare the batter, just mix all five ingredients together. Then cut your pineapple in slices, cut out of each slice the central hard part and start to bake! Pour some batter in your frying pan, place on it a slice of a pineapple and bake on medium heat/flame for 3 – 4 minutes. When the surface of the pancake becomes bubbly/with small holes, check if the other side of the pancake is ready. If so, flip the pancake over and bake it on the other side for 3 – 4 minutes.
Inspiration for other vegan breakfast dishes
If you really love pancakes, you should try also my fluffy vegan coconut pancakes. They are soft as a cloud and super delicious! If instead you prefer something lighter for breakfast, try one of my puddings: my vegan raspberry-chocolate chia pudding or my exotic flax seed pudding with kiwi and mango. Both of them are very easy to make and full of fiber. The most favorite breakfast in my house is this healthy vegan granola with coconut and cranberries. Apart from the wonderful flavor that it has, you can make it in big quantities and store it in an airtight container. So that for a while you don’t need to worry about not having time to prepare something healthy for breakfast! However, if you prefer savory breakfast, there’s always the avocado toast with fresh radishes to start your day in a good way!
Specky would actually love if his breakfast consisted of all kinds of fruit… But it doesn’t! For his own good, of course, but unfortunately, he doesn’t understand that. Just like he didn’t understand why this time he needed to make pictures with the whole pineapple without actually getting to eat it!
Next time that you want to try something new for breakfast, make these chocolate and pineapple pancakes! In my opinion, even if you prefer savory breakfast, you might actually like these pancakes, because they are:
-
vegan
- fruity
- easy to make
- with chocolate flavor
- juicy
- fluffy
- soft
- oil-free
- flavorful
- and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
| Prep Time | 15 min |
| Cook Time | 8 min per pancake** (check notes) |
| Servings |
pancakes* (check notes)
|
- 300 g of flour
- 80 g of raw cane sugar (or any other sugar that you prefer)
- 50 g of cacao powder (unsweetened)
- 10 g of baking powder
- 600 ml of non-dairy milk (I used soy, but you can also use any other)
- 10 slices of fresh pineapple (the central hard part of each slice must be cut out)
Ingredients
|
|
- in a bowl mix together all dry ingredients – flour, baking powder, sugar and cacao powder;
- then add plant-based milk and mix well – be sure that the batter doesn’t have lumps;
- warm up a non-stick frying pan and start to bake the pancakes. Pour some batter in the frying pan – enough to be sizewise more or less equal to the pineapple slice. Place a slice of pineapple in the batter in the frying pan and bake on medium heat/flame for 3 – 4 minutes. When the surface of the pancake becomes bubbly/with small holes, check if the other side of the pancake is ready. If so, carefully flip the pancake over with the pineapple slice down and bake it for other 3 – 4 minutes;
- continue and repeat until the pancake batter or pineapple slices are over.
* diameter of a single pancake – around 13cm/5.1”. If you bake smaller pancakes, the quantity of them will be bigger than indicated
** the indicated baking time is approximate – it depends how big and thick you make your pancakes
