#pancakeflavors

Indulge in these decadent chocolate chip buckwheat pancakes without any added oil. They're fluffy, flavorful, and perfect for a satisfying breakfast or brunch.

Ingredients: 1 cup buckwheat flour. 2 tbsp cocoa powder. 2 tbsp maple syrup. 1 tbsp baking powder. 1 cup almond milk. 1/4 cup vegan chocolate chips.

Instructions: In a mixing bowl, combine buckwheat flour, cocoa powder, baking powder, and maple syrup. Gradually pour in almond milk while stirring to form a smooth batter. Fold in vegan chocolate chips. Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until lightly browned on the other side. Repeat with the remaining batter. Serve warm with your favorite toppings.

Prep Time: 10 minutes

Cook Time: 15 minutes

This vegan cake combines the flavors of pancake mix and graham crackers, creating a moist and delicious treat. Topped with crunchy pecans, it's perfect for any occasion.

Ingredients: 2 cups vegan pancake mix. 1 cup graham cracker crumbs. 1/2 cup maple syrup. 1/2 cup non-dairy milk. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 tsp cinnamon. 1/4 tsp salt. 1/2 cup chopped pecans.

Instructions: Preheat the oven to 350F 175C and grease a 9-inch round cake pan. In a large bowl, combine the pancake mix and graham cracker crumbs. Add the maple syrup, non-dairy milk, coconut oil, vanilla extract, cinnamon, and salt. Mix until well combined. Pour the batter into the prepared cake pan and sprinkle the chopped pecans on top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before slicing and serving.

Prep Time: 15 minutes

Cook Time: 30 minutes