Vegan Chocolate Kale Pancake Puffs

by L Matthews on July 4, 2013

chocolate kale pancake puff recipeYes, you read that right. The spectacular world of vegan pancake puffs has reached dizzying new heights with the addition of chocolate and kale – a combination of which I was, until recently, highly sceptical. Colour me converted.

Pancake puffs have been a feature in my kitchen this past week as I’ve experimented with different fillings and toppings and mixes to add to the basic recipe that can be found over at VeganFling. I am forever indebted to my good friend and regular vegan brunch hostess (she knows who she is) for introducing me to the puffs.

The sheer brilliance of these simple breakfast, brunch, lunch, and dinner goodies is astounding. They are a true friend to the inept, lazy, and forgetful vegan cook as they taste great with a little maple syrup when you forget to add anything to them pre-baking, can be made in batches and frozen, take barely any time to make (20mins including cooking time) and are great for when you have people coming over as you can put them in the oven, set a timer, and get on with drinking your brunchtime mimosa with your guests without being harried and hot in the kitchen.

Some experiments in pancake puffery that have worked out wonderfully for me this week include:

  • PB&J pancake puffs – swirl in a little of each to the centre of the batter in a well and this is bliss
  • Daiya cheddar pancake puffs – they taste oddly (and deliciously) like cheese on crumpets
  • Tahini and nooch cheesy pancake puffs – add a dash of lemon juice and some grated lemon zest for a flavour attack in your mouthhole
  • blueberry and choc chip pancake puffs – easy, tasty, choc(k) full of antioxidants

And… drumroll please, chocolate kale pancake puffs. Seriously sublime:

(Makes 12)

  • 1 cup wholewheat all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 3 tsps cocoa powder (make sure it’s vegan)
  • 2 tbsps Earth Balance or other vegan margarine (melted)
  • 1 cup coconut milk (or other non-dairy milk)
  • 2 tbsps maple syrup
  • 2 tbsps chocolate chips (vegan, of course)
  • 1 large curly kale leaf, chopped into 1cm-sized pieces

The Method to the Radness

Preheat your oven to 350 degrees and lightly grease a muffin tray.

  1. Melt your margarine and then mix in your non-dairy milk and maple syrup.
  2. In another bowl, mix together the flour, baking powder, cocoa powder, kale, chocolate chips, and salt. Coating the choc chips and kale with the flour will help to stop them sinking down as the pancake puffs rise.
  3. Add your liquid mix and stir it up good and fast, marvelling as the baking powder sets everything bubbling a little.
  4. Spoon the batter into the muffin tray wells, filling them to about two-thirds capacity.
  5. Bake for 12-14 mins and pour yourself a mimosa, knowing you’re about to impress your brunch crowd (even if that’s just you, yourself, and, er, you.

What have you fine folks stuffed in your pancake puffs?

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