Vegan Chocolate Pina Colada Pancakes.Waffle batter can be made forward and refrigerated for later use. Store in an hermetic container within the fridge for as much as 5 days. Before utilizing, stir well. Some discoloration and graying can happen. Stirring will cause this discoloration to go away.

You can cook Vegan Chocolate Pina Colada Pancakes using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Vegan Chocolate Pina Colada Pancakes

Prepare 2 cups of baking mix.
You need 6 oz of pineapple juice.
It's 3/4 cup of sweetened vanilla coconut milk.
You need 2 tbsp of coconut milk.
It's 2 tbsp of extra virgin coconut oil.
Prepare 2 of flax eggs.
You need of vegan chocolate chips.
Prepare of coconut whipped cream.

Vegan Chocolate Pina Colada Pancakes step by step

Prepare flax egg. Let sit 5-10 minutes. (Flax egg is simply 1 tbsp ground flax seeds plus 1 tbsp water).
Heat pan over low-sodium heat - we will be making silver dollar pancakes..
Combine all ingredients in large mixing bowl..
Dollop spoonfuls of batter into greased or dry pan, depending of the type of pan you have. If greasing pan, it is recommended that you use something other than coconut oil..
Sprinkle a few chocolate chips onto the moist pancake while they cook..
When center of pancake bubbles, they are ready to flip. Give them another minute or 2 on the second side before removing to cool..
Serve with coconut whipped cream for extra tropical-ness!.

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