Vegan Pancakes And Chocolate Tahini Sauce With Blueberries Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine the flour, baking powder, salt, and sugar.
• STEP 2.In a separate bowl, whisk together the almond milk, apple cider vinegar, and vanilla extract.
• STEP 3.Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can result in dense pancakes.
• STEP 4.Heat a non-stick pan or griddle over medium heat and lightly grease with cooking spray or oil.
• STEP 5.Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
• STEP 6.Repeat with the remaining batter, adding more oil or cooking spray as needed.
• STEP 7.For the chocolate tahini sauce, melt the dark chocolate in a microwave-safe bowl or using a double boiler.
• STEP 8.Once melted, stir in the tahini and maple syrup until smooth and well combined.
• STEP 9.Serve the pancakes with a drizzle of the chocolate tahini sauce and a handful of fresh blueberries.
• STEP 10.Enjoy immediately!

Cooking Tips

• To make the pancakes even fluffier, let the batter rest for 5-10 minutes before cooking.
• If you prefer a thinner sauce, you can add a splash of almond milk to the chocolate tahini mixture.
• Feel free to customize your pancakes by adding other toppings such as sliced bananas, chopped nuts, or a sprinkle of cinnamon.

Storage and Serving

• These pancakes are best enjoyed fresh and warm.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the pancakes in a toaster or microwave before serving.
• The chocolate tahini sauce can be stored in a jar in the refrigerator for up to 1 week. Warm it slightly before using.