Since moving down to California, I have been downright lonely. I have my husband, and he is pretty fab, but nothing beats the happiness of hanging out with a group of friends. Luckily for me, one of my best friends in the world has been preparing to move from our hometown down to California as well, and not just anywhere in this massive state. She moved in thirty minutes away from us. HOW IS THE WORLD SO BEAUTIFUL?
After giving her over twenty fours to unpack (more than enough time), we pleaded her to come hang out with us for an afternoon. Which turned into a night. Which turned into three nights. And I had so much fun with her that I’m experiencing a kind of post-fun blues now, but I’m resolving some of that blues by doing some of the fun things that we did together, like working on our Etsy accounts (mine is filled with food puns, hers with vintage sweaters) and eating these black forest pancakes.
This recipe started out not being a recipe at all, instead being simple chocolate chip pancakes, but I started feeling a little adventurous and decided to take them to a whole new level. It was definitely NOT because I had an extra can of pie cherries left in my cupboard from a failed attempt at cherry o’cream pie (a bad lemon – gah). It was because I’m bold and creative and not afraid of a challenge.
Speaking of a challenge, I will tell you that the hardest part of this recipe is the aquafaba whipped cream. I finally hopped on board the aquafaba train, and daaaaaaaamn that stuff takes a long time to whip up. You can’t just whip that stuff up. I know, I know, I’m so funny. But seriously, if you know and love a good vegan whipped cream brand (I have tried the cocowhip and it’s pretty good) I wouldn’t judge you for just plopping that on top instead. What I would judge you for is being like me and trying to make the aquafaba whipped cream healthier by swapping out the powdered sugar for stevia. It’s a disaster. It holds up fine, but none of us could get over the harsh stevia taste when we tested it. I definitely suggest sticking with the powdered sugar.
As far as the cherry pie filling, I just used a standard sugar-packed can from the grocery store, but if you have a healthier home recipe to use instead, go for it. You could also just use cherries if you’re happy with being that guy. Just kidding, I’m that guy all the time. Mitch makes fun of me profusely for it. In the case of these pancakes, though, we went all out on the decadence. Not a ton of health benefits to gawk at, though from the original double chocolate pancakes I adapted to make this, the swaps from butter to apple sauce, milk to almond milk, and egg to flax make it not only a great vegan version but also a little healthier.
If you try out these beautiful pancakes, please do let me know! I’m all over the place on the internet, as you can see over there →
I’m also right here!
Thanks so much, and I wish you the most beautiful day,
Prep Time: 10 mins
Total Time: 10 mins
For Chocolate Pancakes:
♥ 1 heaping tbsp flax seed meal
♥ 3 tbsp hot water
♥ 1 1/4 cups all-purpose flour
♥ 1/4 cup cocoa powder
♥ 1/4 cup sugar
♥ 2 tsp baking powder
♥ 1/4 tsp salt
♥ 1 1/4 cup milk
♥ 1/4 cup applesauce
♥ 1 tsp vanilla
♥ 1/2 cup miniature semisweet chocolate morsels
For aquafaba whipped cream:
♥ 1 can worth of juice from chickpeas
♥ 1 tsp vanilla
♥ 1/4 tsp cream of tartar
♥ 2 tbsp powdered sugar
♥ 1 can cherry pie filling
- In a small mixing bowl, combine the flax meal with hot water and let sit for about five minutes.
- Meanwhile, whisk together the flour, cocoa powder, baking powder, sugar, baking powder, and salt in a large bowl until well combined.
- Once the flax meal is thickened up, add in the milk, applesauce, vanilla and combine well.
- Add the liquid ingredients into the solid ones and whisk until smooth. Fold in chocolate chips.
- In a skillet on medium heat, pour pancake batter in 1/4 cups onto skillet. When bubbles form, flip over until pancakes are cooked completely.
- Serve with plenty of whipped cream and cherry pie filling. Other great toppings include chocolate chips, chocolate sauce, and classic maple syrup.
For aquafaba whipped cream:
- In a small mixing bowl, combine the aquafaba, vanilla, and cream of tartar, and mix with an electric mixer on medium speed. Sprinkle in the powdered sugar while mixing, and continue mixing for about 15 minutes, until soft peaks form.