These healthy chocolate pancakes are about to be your new go-to! They are super fluffy, vegan sugar-free, and perfect for kids and adults alike.
It’s not often that I make pancakes, so when I do, I like to go all out!
Safe to say, these pancakes fit the bill — without being overly unhealthy. Made with zero animal based products or refined sugars, these pancakes are also coincidentally vegan AND sugar free.
I think these pancakes would make the perfect breakfast treat for special occasions: birthdays, Easter, Christmas, or any celebratory day!
How to Make These Pancakes Perfectly
Here are a few tips to nail these healthy pancakes and ensure that your pancakes turn out light and fluffy — even without eggs!
- Let the batter sit for a few minutes before cooking. Doing this will help ensure that your pancakes rise, rather than spreading thin.
- Grease the pan before cooking. You can use vegan butter or coconut oil to do this. Ensuring that your pan is greased will prevent your pancakes from sticking to the pan and make it easy to flip them.
- Get the temperature right. This step is easier said than done, but try and keep the temperature of the pan in the low-medium low range to ensure that the pancakes cook slowly and evenly.
- Keep the pancakes warm. As you cook your pancakes, keep the finished ones on a baking tray in the oven. Keep your oven on the lowest setting, as you want the pancakes to stay warm but not get dried out.
Special Ingredients to Have on Hand
These pancakes require a few special ingredients that you might not have on hand otherwise. Two worth mentioning are the cocoa powder / cacao and stevia drops.
I use raw organic cacao powder from Power Superfoods. However, you can use any cocoa or cacao powder that you can get your hands on.
For sweetness, I use chocolate flavoured liquid stevia. Any liquid stevia would work the same way, and I think that salted caramel and vanilla would both be awesome flavours to add to these pancakes if you have those sweet drops on hand. If you’d rather use a granulated sweetener, just use 2 tablespoons as opposed to 4 drops. Of course, you can also swap this for sugar or maple syrup — just keep in mind that they’ll no longer be ‘sugar-free’ if you do.
Questions & Troubleshooting
Can I make these healthy chocolate pancakes ahead of time?
Absolutely! You can make these pancakes the night before and store them in an airtight ziplock bag. In the morning, heat them up in the oven (at 180° C/ 350° F) or in the toaster.
Can I freeze these healthy chocolate pancakes?
Yes. To freeze these pancakes, first let them cool to room temperature after cooking. Then, place in a ziplock bag and freeze. When you’re ready to eat the pancakes, place them on a lined baking tray and bake at 180° C (350° F) for 10 minutes.
More Recipes to Try
- Chocolate Baked Oats
- Vegan Chocolate Strawberry Mousse
- Healthy Mars Bars
- Overnight Nutella Weetabix
- Berry Chia Pudding
Leave a comment and star rating if you try this recipe! I can't wait to hear what you think.
Print📖 Recipe
Healthy Chocolate Pancakes
- Total Time: 15 minutes
- Yield: 2 1x
Description
These healthy chocolate pancakes are about to be your new go-to! They are super fluffy, vegan sugar-free, and perfect for kids and adults alike.
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- 2 tablespoons cocoa powder/ cacao powder
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingrediets
- 1 cup non-dairy milk (soy, almond, cashew, and oat milk all work well)
- 4 drops liquid stevia (see notes for what I use, or swap for 2 tablespoons granulated sweetener/ sugar)
- 1 tablespoon white vinegar
For Cooking
- 1 teaspoon vegan butter (coconut oil will also work here, alternatively use a non-stick pan)
Instructions
- Add the flour, cocoa/ cacao powder, baking powder, and salt to the medium sized mixing bowl.
- Next, add the non-dairy milk, liquid stevia (or granulated sweetener), and white vinegar.
- Mix well with a whisk, stirring until everything is combined. It is alright if there are still a few clumps left in the batter, as long as everything is incorporated.
- Set aside and let the batter sit for 5 minutes.
- Meanwhile, heat a large frying pan over medium heat.
- Once the pan is warm and the batter has sat for 5 minutes, grease the pan with vegan butter if not using a non-stick pan.
- Scoop the batter, about ⅓ cup at a time onto the greased pan. I cooked 3 pancakes at once to allow space to flip the pancakes.
- Cook pancakes on one side until bubbles start to form on the surface. Using a spatula, flip the pancakes. Cook on this side for an additional 3 minutes.
- Once pancakes are well-cooked, remove from pan and place on a lined baking tray.
- Put the baking tray in the oven at the lowest heat setting to keep the pancakes warm while you cook the next batch. I was able to make 2 batches of 3 pancakes each with this recipe.
- Once all the pancakes are cooked, serve them warm and top with whatever you like! I topped mine with greek yogurt, maple syrup and sprinkles. Peanut butter, jam, and chocolate would also be delicious options (use sugar-free syrup/ chocolate/ jam if needed).
- These pancakes are best eaten warm, but can be kept in the fridge for up to 2 days. Store them in a ziplock bag, and heat them up in the oven at 180° C for 5 minutes (350° F) or pop them in the toaster.
- If you want to freeze these pancakes, let them cool to room temperature after cooking. Then, freeze them in a ziplock bag. When you're ready to eat them, bake them on a lined baking tray at 180° C (350° F) and bake for 10 minutes.
Notes
Notes:
- Nutrition calculated with soy milk and liquid stevia, without vegan butter for greasing the pan.
- I used this chocolate flavoured liquid stevia
- Recipe inspired by The Fluffiest Vegan Pancakes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American, Australian
Nutrition
- Calories: 315
- Fat: 3.5
- Carbohydrates: 61.9
- Protein: 11.5
Jill says
So cute with the sprinkles! These will be PERFECT for easter 😉
Simply Fresh Foodie says
Agreed! Def make them and let me know what you think.