Japanese style whole wheat chocolate pancakes

Have you ever tried japanese pancakes? They’re thick and fluffy and they’re usually topped with fresh butter and maple syrup. They’re also perfectly round and way larger than american pancakes. This shape is achieved by using a small pan and cooking the pancakes once at a time.

When you order pancakes at a japanese café, do not expect a tall stack! You’ll probabily only get 1-3 depending on the size.

Since I wanted to stack my pancakes, instead of baking one single large pancake, I used a very small pan (10 cm) and made 6 pancakes. (Yeah, one is missing in the photo- oh the though life of a foodblogger when it comes to taste food;)

I wanted this recipe to be completely plant-based, so I replaced regular flour with whole wheat flour and added some raw cacao powder to get that chocolate flavor, without using processed chocolate.

I highly recommend buying a small pan to make this recipe. You won’t get the same result if you bake that batter in a large frying pan or griddle. If you don’t own a small pan, I recommend using a different recipe, like this one.

Since I like to top the pancakes with fresh fruits and maple syrup, I prefer not to add much sugar to the batter. Feel free to increase the amount of sweetener if you want them more on the sweet side.

I hope you guys will give this recipe a try! Please let me know your feedback by tagging me on Instagram @foodie.yuki or sending me your pics in DM. Enjoy!

Japanese-style chocolate pancakes

Plant-based, dairy-free, vegan-friendly
Prep Time10 mins
Cook Time20 mins
Resting time10 mins
Total Time40 mins
Servings: 6 small pancakes
Author: Yukiko @foodie.yuki

Equipment

  • small (10cm) non stick pan

Ingredients

Dry ingredients

  • 200 g/ 1,5 cups +2 tbsp whole wheat flour
  • 25 g/ 1/4 cup raw cacao powder
  • 7 g/ 2 tsp baking powder

Wet ingredients

  • 250 ml/ 1 cup +1tbps oat milk, room temperature
  • 120 ml / 1/2 cup water
  • 40 to 80 g/ 1/8 to 1/4 cup maple syrup
  • 1/2 tsp vanilla bean paste
  • 2 tbsp melted coconut butter / or coconut oil room temperature

Instructions

  • In a large bowl, sift dry ingredients.
  • In a small bowl, whisk together wet ingredients.
  • Pour the wet into the dry and mix until just combined. Lumps are fine.
  • Set aside for 5-10 minutes.
  • Heat a 10cm non stick pan, pour about 1/4 cup of batter and cook with lid on for a couple of minutes, until the edges are done.
  • Flip and bake on the other side for 1 minutes.
  • Enjoy with maple syrup, coconut yogurt and berries!

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