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
Units
Scale
Dry Ingredients
- 1 cup all purpose flour
- 2 tablespoons cocoa powder/ cacao powder
- 1 tablespoon baking powder
- 1/2 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