Soy-Free Pancakes with Chocolate Spread
Start your day with a delightful twist by making these Soy-Free Pancakes with Chocolate Spread—perfect for anyone avoiding soy without compromising on flavor! Fluffy, golden pancakes are made from simple pantry staples like all-purpose flour, whole milk, and a touch of vanilla for irresistible taste and aroma. Topped with a velvety homemade chocolate spread crafted from rich cocoa powder and powdered sugar, these pancakes deliver a decadent breakfast experience. Quick and easy to prepare in just 35 minutes, this recipe is ideal for a family breakfast or weekend brunch. Pair them with fresh fruits or enjoy them solo as a guilt-free treat that's both kid-friendly and allergen-conscious. Keywords: soy-free pancakes, chocolate spread recipe, easy breakfast ideas, allergen-free recipes.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 0.5 teaspoon Salt
- 0.75 cup Whole milk
- 2 tablespoons Unsalted butter, melted
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Coconut oil
- 0.25 cup Cocoa powder
- 0.25 cup Powdered sugar
- 0.25 cup Whole milk for spread
- 0.5 teaspoon Vanilla extract for spread
Instructions
In a large bowl, whisk together the flour, baking powder, sugar, and salt to combine the dry ingredients.
In a separate bowl, beat the egg and then mix in the whole milk, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not over-mix; the batter should be slightly lumpy.
Heat a non-stick pan or griddle over medium heat and lightly grease it with coconut oil.
For each pancake, pour 1/4 cup of the batter onto the pan. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancake and cook until golden brown on the other side, another 1-2 minutes. Repeat with the remaining batter.
To make the chocolate spread, combine the cocoa powder, powdered sugar, and whole milk in a small saucepan over low heat.
Stir continuously until the mixture is smooth and thick enough to spread, about 3-4 minutes. Remove from heat and stir in the vanilla extract.
Serve the pancakes warm with the chocolate spread drizzled over the top or served on the side.
Nutrition Facts
Calories |
1272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 2252 mg | 98% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 67.9 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 371 mg | 29% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 872 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
