Baked Chocolate Pancakes with Cacao Whipped Cream and Chocolate Sauce

I wanted holiday pancakes that were simple to make, low-fat, and ready all at once! This recipe adapted from Forks Over Knives fits the bill, and the secret is baking them. While they are technically pancakes, they taste more like a decadent dessert. I add a touch of cocao powder to the coconut whipped cream to compliment the chocolateness of it all. The drizzle of chocolate sauce--a quick preparation of maple syrup and cacao powder--adds to the special guest pancake appeal. I love the color and healthy antioxidants that the raspberries add. These also taste yummy the next day!

Makes about 10 pancakes (double pancake recipe for a crowd)

Ingredients:

• 1/2 cup spelt flour

• 1/2 cup oat flour

• 1/4 cup cacao powder

• 1 tbsp chia seeds

• 1/4 tsp salt

• 2 tsp baking powder

• 1 cup plant milk

• 3 tbsp maple syrup

• 1/2 tsp vanilla extract

• 1 pint fresh raspberries or strawberries

Toppings: Lilys sugarless vegan chocolate chips, diced banana, cacao nibs

Pancake Instructions:

1. Preheat oven to 350 degrees.

2. Mix together dry ingredients in a bowl. Add plant milk, maple syrup, and vanilla to the dry ingredients and combine.

3. Let the batter sit for a few minutes to thicken then use a small cookie scoop to place mounds of batter on a parchment lined baking tray. (They will spread slightly when they cook.) Top the batter with desired amount of chocolate chips or diced banana and cacao nibs.

4. Bake for 9-11 minutes.

Coconut Whip Cream

• 1 can full fat coconut milk (I like this brand, refrigerated overnight

• 1-2 tbsp cacao powder (depending on how chocolatey you want the cream)

• 2 tbsp Lakanto powdered sugar or regular powdered sugar

• 1/4 tsp vanilla extract

1. Skim the thick/hard cream from the top of the can being careful not to scoop up the clear liquid underneath. Place the cream in a chilled bowl.

2. Beat the cream with an electric beater until thick and peaks begin to form, then add cocoa powder, powdered sugar, and vanilla. Beat until combined and to desired thickness.

Chocolate Sauce

• 1/4 cup cacao powder

• 1/4 cup maple syrup

• 2-4 tbsp water, depending on desired thickness

• Dash of vanilla extract

• Pinch of salt

In a small sauce pan, whisk together all of the above ingredients and heat until warm. Use right away or store in mason jar in the fridge.