That’s a mouthful.
AND they’re vegan.
AND they’re gluten-free.
And chocolate for breakfast? Yes please.
I will say that these were harder to make than I thought they’d be. Because when you dollop the batter in the pan to cook the pancake, what’s to cook? You don’t want mushy, “raw” pancakes with oozy centers – that never goes over well. But there isn’t anything to cook here – no raw egg. So I found that letting them get a little black and crispy on the outside helped my mind accept the soft center. Do whatever you will.
I doubled the recipe for Joshua and I, and it made a great special breakfast on the recent holiday. In fact, we had six extra silver-dollar pancakes, which I hid in the freezer for my mid-morning snacks. There’s no need to mention it.