Dairy-Free Chocolate Pancakes
Treat yourself to a stack of indulgent, fluffy Dairy-Free Chocolate Pancakes—perfect for breakfast, brunch, or even dessert! These irresistible pancakes are made with rich cocoa powder and studded with melty dairy-free chocolate chips, creating a chocolate lover’s dream without any dairy. The recipe features a quick and clever trick using apple cider vinegar to create a dairy-free "buttermilk," ensuring a soft and tender texture. Plus, it offers a vegan option with a simple egg substitute, making it accessible for various dietary needs. Ready in under 30 minutes, these pancakes are an easy and comforting treat, ideal for pairing with maple syrup, fresh berries, or a dollop of dairy-free whipped cream. Perfect for anyone seeking a delicious vegan or lactose-free breakfast solution!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 cup non-dairy milk (such as almond or soy milk)
- 1 egg (or egg substitute for vegan option)
- 2 tablespoons vegetable oil (plus extra for greasing the pan)
- 0.5 cup dairy-free chocolate chips
Instructions
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
In a separate bowl, mix the non-dairy milk and apple cider vinegar. Let it sit for a couple of minutes to curdle slightly, creating a dairy-free 'buttermilk.'
Add the vanilla extract, egg or egg substitute, and vegetable oil to the 'buttermilk' mixture. Whisk until well combined.
Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Do not overmix; some lumps are fine.
Fold in the dairy-free chocolate chips into the batter.
Heat a non-stick pan or griddle over medium heat and lightly grease it with vegetable oil.
Pour about 1/4 cup of batter onto the hot griddle for each pancake.
Cook until bubbles form on the surface of the pancake, about 2-3 minutes.
Flip the pancake and cook on the other side until cooked through, approximately another 2 minutes.
Repeat with the remaining batter, adding more oil to the pan as needed to prevent sticking.
Serve warm, topped with your favorite syrup or dairy-free whipped cream.
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1883 mg | 82% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 81.4 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 356 mg | 27% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1066 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
