Dairy-Free Pancakes with Chocolate Spread
Indulge in a breakfast favorite made extra special with these Dairy-Free Pancakes with Chocolate Spread! Light, fluffy, and entirely free of dairy, these pancakes are created with a splash of almond milk and a touch of apple cider vinegar, mimicking the magic of buttermilk without the dairy. The batter comes together in just minutes for a quick morning treat, and each golden pancake is cooked to perfection before being topped with a rich, velvety dairy-free chocolate spread. Enhance the experience with fresh banana slices or vibrant berries for a burst of natural sweetness. Whether you're following a dairy-free lifestyle or simply craving a delicious stack of pancakes, this recipe guarantees a crowd-pleasing breakfast in less than 30 minutes. Perfect for vegans or anyone seeking a guilt-free indulgence, these pancakes are the ultimate comfort food with a chocolatey twist! Keywords: dairy-free pancakes, vegan pancakes, chocolate spread topping, fluffy pancakes, easy breakfast recipes.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Sugar
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 2 tablespoons Vegetable oil
- 1 tablespoon Coconut oil or vegetable oil for cooking
- 0.5 cup Dairy-free chocolate spread
- 1 medium Banana slices (optional, for serving)
- 0.5 cup Fresh berries (optional, for serving)
Instructions
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
In a small bowl or measuring cup, mix the unsweetened almond milk with apple cider vinegar. Let sit for 5 minutes to create a vegan 'buttermilk'.
Add the vanilla extract and vegetable oil to the almond milk mixture and stir until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over-mix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat and add a bit of coconut oil or vegetable oil.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
Flip the pancakes and cook the other side until golden brown, about 2 more minutes. Repeat with the remaining batter, adding more oil to the skillet as necessary.
Warm the dairy-free chocolate spread in a microwave or a small saucepan over low heat until smooth and easily spreadable.
Serve the pancakes warm, drizzled with the dairy-free chocolate spread, and top with banana slices or fresh berries if desired.
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1719 mg | 75% | |
| Total Carbohydrate | 238.2 g | 87% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 115.1 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 544 mg | 42% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1239 mg | 26% | |
*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.
