Vegan Chocolate Pancakes
Indulge in the decadence of these Vegan Chocolate Pancakes, a breakfast treat that's as delicious as it is dairy-free! Perfectly fluffy and infused with rich cocoa flavor, these plant-based pancakes are studded with melty vegan chocolate chips, making every bite a chocolaty delight. Easy to whip up in under 30 minutes, this recipe uses pantry staples like all-purpose flour, unsweetened almond milk, and vanilla extract, ensuring a fuss-free cooking experience. Top these heavenly stacks with a drizzle of maple syrup and a dollop of vegan butter for the ultimate morning indulgence. Whether you're hosting a brunch or treating yourself, these vegan pancakes are sure to impress with their irresistible flavor and cruelty-free charm. Ideal for chocolate lovers and vegans alike, this recipe is your new breakfast favorite!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 0.25 teaspoon salt
- 1.25 cups unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 0.5 cup vegan chocolate chips
- 2 tablespoons vegan butter (optional, for serving)
- 0.5 cup maple syrup (optional, for serving)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, sugar, and salt until well combined.
In a separate bowl, combine the unsweetened almond milk, vanilla extract, and vegetable oil.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.
Gently fold in the vegan chocolate chips.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little oil if necessary.
For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes.
Flip the pancakes with a spatula and cook for another 2 minutes or until the bottom is golden brown.
Transfer the cooked pancakes to a warm plate and cover loosely with foil. Repeat with the remaining batter.
Serve the pancakes warm with vegan butter and maple syrup if desired.
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2314 mg | 101% | |
| Total Carbohydrate | 278.9 g | 101% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 146.3 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 642 mg | 49% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1141 mg | 24% | |
*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.
