4-Step Chocolate Pancakes

Chocolate Chip Pancakes

Ingredients:

  • 2 cups pancake mix/all purpose flour
  • 1 1/2 cup chocolate milk (soy, almond, regular)
  • 2 tsp baking powder
  • 1 tbsp sugar
  • 1 tbsp flax seeds
  • 1 tbsp oil
  • chocolate chips (to taste)
  • 1/2 tsp baking soda
  • 1 tsp vinegar (apple cider vinegar works)
  • maple [sugar] syrup/butter (optional)

Directions:

  1. Mix everything except the chocolate chips in a blender until smooth.
  2. Let the batter rest for about 10 minutes.
  3. Pour the batter onto a greased nonstick pan or griddle. Cook at medium heat for about 5 minutes. (Once batter begins to bubble, flip the pancake.)
  4. When ready, top the pancake with chocolate chips and syrup/butter, if desired, and serve.

Chocolate Mousse

Chocolate Mousse

Ingredients:

  • 1 readymade graham cracker pie crust (about 6-9 inches)
  • 1 12-ounce package extra-firm silken tofu
  • 1/4 cup processed coco powder
  • 1/4 cup granulated sugar
  • 2 tbsp light corn syrup
  • 6 ounces semisweet chocolate chips
  • pinch of salt
  • 1 small piece of chocolate (milk or dark) (for decoration)

Directions:

  1. Drain any excess liquid from the tofu before adding it to a blender along with the cocoa powder, sugar, corn syrup, vanilla extract, and salt. Blend these ingredients until a completely smooth batter is created.
  2. Melt the chocolate chips in a microwave for 1 minute. Stir the chocolate until all of the pieces melt.
  3. Pour the melted chocolate into the tofu mixture and pulse for 1-2 minutes.
  4. Pour the batter into the readymade graham cracker crust and even out the top. Chill for at least 4-5 hours or overnight.
  5. When ready to serve, use a vegetable peeler to decorate the mousse with chocolate shavings. Serve immediately.

*Mousse can be refrigerated for 2-3 days.

**Mousse can be used on top of chocolate cakes or cupcakes, as shown below.

IMG_3299

Cherry Syrup

Makes 2 cup of syrup.

Ingredients:

  • 2 pounds fresh cherries, pitted
  • 2 cup sugar

Directions:

  1. Mix the cherries and sugar together and simmer for 15-20 minutes. Cool for another 1/2 hour.
  2. After cooled, strain the syrup and leave the cherry pulp*. Enjoy with pancakes, in drinks, or as a sweet treat.

For Cherry Refresher  (Drink), click here.

*Pulp may be used on top of waffles or biscuits.

Cherry Refresher with a Hint of Mint (Drink)

Cherry Refresher

Makes 1 glass.

Ingredients:

  • 2-3 tablespoons cherry syrup (for Cherry Syrup click here)
  • lemon juice (from 1 lemon)
  • crushed/shaved ice
  • 3/4 cup sparkling water (flavored optional)
  • 3-4 pieces of mint

Directions:

  1. Pour the sparkling water in a glass.
  2. Add the cherry syrup and lemon juice.
  3. Add the desired amount of shaved/crushed ice, top with mint, and serve.

Blueberry Syrup

Makes 1 cup of syrup.

Ingredients:

  • 2 cups fresh blueberries
  • 1 cup sugar
  • 4-5 lemons, juiced

Directions:

  1. Mix the blueberries and sugar together and cook for 15-20 minutes. Cool for another 1/2 hour.
  2. After cooled, add the lemon juice. Enjoy with pancakes, in drinks, or as a sweet treat.

For Blueberry Refresher (Drink), click here.