Crafted with just eight simple ingredients that you likely already have in your pantry, these vegan chocolate pancakes are a decadent delight perfect for a healthier treat or a luxurious Sunday brunch.
How to Make Vegan Chocolate Pancakes: Step-by-Step Guide
1. Whisk the Wet Ingredients: In a medium-sized bowl, whisk together almond milk, flax egg, and syrup until well combined, creating a luscious liquid base that forms the foundation of your pancake batter.
2. Combine Dry Ingredients: In a larger bowl, combine all the dry ingredients, reserving the chocolate chips for later. Ensure thorough mixing to create a homogeneous blend that forms the backbone of your pancake batter.
3. Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients, stirring diligently until no dry patches of flour remain. Gently fold in the chocolate chips, infusing your batter with pockets of rich, chocolatey goodness.
4. Allow Batter to Rest: Let the batter rest at room temperature for approximately 10 to 15 minutes, allowing the ingredients to meld together and the flavours to intensify, ensuring optimal pancake perfection.
5. Cook to Fluffy Perfection: Heat a teaspoon of coconut oil in a pan, then scoop out ⅙ of the batter and cook until the top of the pancake firms up, ready for flipping. Cook on the other side for an additional minute, ensuring a golden-brown hue that signifies pancake perfection.
Variations of Chocolate Pancakes
Egg Substitution: These pancakes are vegan-friendly, made with a flax egg. However, if you prefer, you can substitute the flax egg with a regular chicken egg without compromising the flavour or texture of the pancakes.
Calorie-Conscious Options: For those looking to save on calories, consider omitting or reducing the amount of chocolate chips in the batter, allowing you to indulge in guilt-free pancake perfection without compromising on taste.
Topping Suggestions
These chocolate pancakes go really well with the classic trio – banana, nut butter and melted chocolate. Extra tip: melt the nut butter for just a few seconds in the microwave. This gives it the right texture to easily mix with melted chocolate for the ultimate topping combo.
More Delicious Vegan Pancakes
If you love pancake, make sure to check out these fluffy vegan blueberry pancakes, 3-ingredient vegan banana pancakes or these 3-ingredient vegan crepes.
Vegan Chocolate Pancakes
Ingredients
- ¾ cup (160g) plant-based milk (soy, almond, oat)
- 1 flax egg
- 1 tablespoon agave or maple syrup
- ¾ cup (110g) all-purpose flour
- ¼ cup (20g) unprocessed cocoa powder
- 1 teaspoon baking powder
- ¼ cup (45g) dark chocolate chips (optional)
- 2 teaspoons coconut oil, for cooking
Instructions
- Whisk together almond milk, flax egg and syrup in a medium sized bowl.
- Combine all the dry ingredients, except for the chocolate chips, in a larger bowl. Pour wet ingredients into dry ingredients and stir well, until there are no dry patches of flour left. Gently fold in the chocolate chips (if using).
- Let the batter sit at room temperature for about 10 to 15 minutes.
- Heat 1 teaspoon of coconut oil in a pan. Scoop ⅙ of the batter (approximately 2 tablespoons) and cook on one side until the top of the pancake becomes firm (the middle can stay a bit runny, but it should still be easy to flip). Flip and cook on the other side for another minute or so. Make two more pancakes, then add the other teaspoon of coconut oil to the pan. Cook the remaining three pancakes.
- Serve hot with your favourite toppings.
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