Vegan Chocolate Pina Colada Pancakes

Name: Vegan Chocolate Pina Colada Pancakes
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups baking mix; 6 oz pineapple juice; 3/4 cup sweetened vanilla coconut milk; 2 tbsp coconut milk; 2 tbsp extra virgin coconut oil; 2 flax eggs; vegan chocolate chips; coconut whipped cream

lilsquirrely @cook_4593058

Bethesda

An adjusted take on the classic pancake. I was trying to use up a surplus of pineapple juice I had acquired. You can also use 2 cans of juice and omit the milk for even juicier, flavorful pancakes!

lilsquirrely @cook_4593058

Bethesda

An adjusted take on the classic pancake. I was trying to use up a surplus of pineapple juice I had acquired. You can also use 2 cans of juice and omit the milk for even juicier, flavorful pancakes!

Saved

Ingredients

4 servings

2 cupsbaking mix
6 ozpineapple juice
3/4 cupsweetened vanilla coconut milk
2 tbspcoconut milk
2 tbspextra virgin coconut oil
2flax eggs
vegan chocolate chips
coconut whipped cream

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Steps

1

Prepare flax egg. Let sit 5-10 minutes. (Flax egg is simply 1 tbsp ground flax seeds plus 1 tbsp water)
2

Heat pan over low-sodium heat - we will be making silver dollar pancakes.
3

Combine all ingredients in large mixing bowl.
4

Dollop spoonfuls of batter into greased or dry pan, depending of the type of pan you have. If greasing pan, it is recommended that you use something other than coconut oil.
5

Sprinkle a few chocolate chips onto the moist pancake while they cook.
6

When center of pancake bubbles, they are ready to flip. Give them another minute or 2 on the second side before removing to cool.
7

Serve with coconut whipped cream for extra tropical-ness!