1½cupsWholewheat Pastry flour (or use all purpose flour)
3tbspUnsweetened Cocoa powder
2tbspPowdered Beets (or use ¼cup of beet puree)
Combine almond milk and vinegar; set aside for 5 minutes.
Stir in oil, vanilla extract, egg replace mixture and mix well.
In a mixing bowl, combine flour, cocoa powder, sugar, baking powder, salt and powdered beets,. Mix well.
Add the wet ingredients to dry ingredients and mix until just combined.
Heat a griddle on medium heat. Spray lightly with cooking spray. Pour about ¼ cup of batter on the griddle per pancake and cook till bubbles start to form on the surface, about 1~2 minutes. Gently flip and cook for another 1 minute.
Remove and keep the pancakes warm. Repeat with the remaining batter. Serve with berries, coconut whipped cream and vegan chocolate syrup.