Easy giant baked chocolate pancake recipe without eggs, milk, nuts and peanuts

... > Easy giant baked chocolate pancake recipe without eggs, milk, nuts and peanuts

Recipe created by: La Cuisine à Caroline

Preparation: 10 min

Cooking: 15-20 min

Yield: 8 pancakes

Notes:

This easy giant baked chocolate pancake recipe is made with organic pumpkin seeds and doesn't contain any eggs, milk, nuts, or peanuts.
Product used in this recipe: Organic Pumpkin Seeds
To vary this recipe, you can also use the Organic Hulled Sunflower Seeds.

Ingredients

3 cups (750 ml) Organic Sifted Wheat Pastry Flour
2 tablespoons (30 ml) Organic Golden Cane Sugar
1/2 cup (125 ml) Organic Pumpkin Seeds
1 teaspoon (5 ml) baking powder
1 tablespoon (15 ml) salt
1/4 cup (60 ml) vegetable oil
2 teaspoons (10 ml) vanilla extract
3 cups (750 ml) plant-based drink60
1/2 cup (125 ml) chocolate chips
1/2 cup (125 ml) dark chocolate soya pudding

Preparation

Preheat the oven at 425°F (230^oC).
. Using a coffee grinder, crush the pumpkin seeds. In a bowl combine flour, sugar, baking powder, ground pumpkin, chocolate chips and salt. Add the oil, vanilla extract, plant-based drink, and mix well.
On a baking sheet covered with parchment paper, pour the dough. With the dark chocolate soya pudding, make lines and mix with a spoon to make patterns on the top.
Cook the pancake for 14 minutes, and about 4 minutes to brown it. Keep an eye on it during this stage to make sure it doesn't overcook.

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