Dairy free, made from scratch, wholesome goodness! Warm, double chocolate pancakes made with whole wheat flour, served with vegan butter and maple syrup!

Time: 3 to minutes per pancake
Prep time: 10 minutes

Ingredients:
(makes 6 pancakes 4.5 to 5 inch in diameter)

White whole wheat flour 1.5 cups
Water (room temperature) 1.5 cups+1 Tbsp
Baking powder 1 tsp
Baking soda 1/2 tsp
Pink salt 1/8 tsp or a pinch
Cinnamon powder 1 tsp
Unsweetened cocoa powder 1/4 cup
Semi-sweet chocolate chips 3/4 cup
Melted coconut oil 1 Tbsp
Apple cider vinegar 2 tsp
Vanilla extract 1 to 1.5 tsp

Directions:
In a bowl mix all the dry ingredients well (except the chocolate chips).
Add water little and a time and keep incorporating with a whisk.
Add all the remaining wet ingredients and create a lump free smooth batter.
Now fold in the chocolate chips with a spatula.
Heat a nonstick pan on medium heat.
Add a big spoon full of batter in the center of the pan to create a pancake 4.5 to 5 inch in diameter.
Allow it to cook till it appears dry along the edges. Then flip (may take a minute and a half to one minute and fifty seconds approximately).
Now allow it to cook on the other side (about a minute and a half to two minutes). Remove onto a plate when done.
It may take about 3.5 minutes or so for one pancake to cook from both sides.
Serve warm topped with vegan butter and maple syrup.
Enjoy!


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