Chocolate Pancakes with Blackberries
[Vegan]

To Make Pancakes:

1. Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "slightly thickened" and activated.
2. In a large bowl, add the flour, cacao powder, baking powder, cinnamon, and salt together and whisk until well combined.
3. Make a small well in the middle of the dry ingredients and add in the milk-ACV mixture, Agave, vegan butter, and vanilla, stirring gently (using a spatula) until just combined. DO NOT OVERMIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 Tbsp at a time until more smooth, yet still thick enough.
4. Add 1 Tbsp vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour 1/3 cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
5. Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.

To Make Ganache:

1. In a small saucepan over low-heat, add chocolate chips and milk, whisking constantly until fully melted and smooth. Once melted, remove from heat. Let cool slightly, about a minute or so.
2. To serve, stack pancakes onto one another and top with chocolate ganache, fresh berries, and lightly drizzle with maple syrup, if desired.
3. Bon Appetit!