Vegan Chocolate Pancakes
I love vegan pancakes. A couple of months ago I checked and I have more vegan pancake recipes on the site than any other category. I’m not ashamed. In fact I’m happy to add the recipe for these vegan chocolate pancakes to the mix.
I my possibly love pancakes as much as I love chocolate. The idea of combining them didn’t seem appealing to me though to be honest. Typically pancakes are already sweet and you cover them with fruit and syrup. It all seems like sugar overload.
I’m happy to report that I was wrong. One of the few times I’m happy to be wrong! These vegan chocolate pancakes are incredible. They are perfectly sweet, light and delicious. My favorite thing besides their taste may be that they only require six ingredients. This recipe is courtesy of Esma Monem
You will need:
1 1/4 cups all-purpose flour
2 tablespoons coconut palm sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups almond milk
1 tablespoon coconut oil
Mix flour, sugar, and salt in bowl
Whisk oil and almond milk in separate bowl
Make a well in the center of the dry ingredients and add in wet ingriednets
Stir everything together until ingredients are blended (it can be lumpy)
Heat a lightly oiled pan over medium-high heat
Slowly pour large spoonfuls of the batter onto the pan
Cook until batter bubbles form and edges are dry
Flip and cook until brown
Repeat with the rest of the batter & add fruit and syrup of choice
Update: The chocolate sauce was missing from the original post (thanks for pointing that out in the comments!) so I have included this now below. This is the same chocolate sauce I used on the 3-ingredient pancakes recipe I published recently and works really well as long as you keep everything to a simmer. As always, it’s up to your taste how sweet or chocolate-y you like it. If I am putting this over pancakes with fruits I tend to tone down the maple syrup as the fruits already provide lots of sweetness.
In a small sauce pan, bring ¼ cup maple syrup and ¼ cup water to a simmer. Stir in cacao powder with a whisk over 2 -3 minutes, taking care to keep the liquid at a low simmer. Once the powder is fully mixed in and allow the mixture to cool. Transfer to a glass jar to cool – or, of course, straight on to your pancakes!