- ¾ c flour
- 3 tbsp cocoa powder
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp sugar (could use vanilla sugar)
- Egg Replacer equal to 1 egg
- 1 tsp pure vanilla extract
- 1 c nondairy milk
- 2 tbsp vegan butter, melted
- ½ c mini chocolate chips
- Toppings of choice
Preheat an electric griddle to 350°F, or use your favorite pancake pan.
Sift together the flour, cocoa powder, baking powder and salt into a large bowl. Mix in the sugar.
In a jug or bowl with a pour spout, beat the Egg Replacer egg, vanilla extract and milk. Pour in the melted butter. Make a well in the flour and add the milk mixture gradually to form a batter. You can do this by hand or with an electric mixer. Fold in the chocolate chips.
Pour a scant ¼ C of batter into heart-shaped pancake molds and cook for 2-3 minutes per side. You can flip the pancakes when they start to bubble and seem set.
Layer on parchment paper if you are not serving immediately. To serve, top with toppings of choice.