Vegan Pancakes with Chocolate Spread
Fluffy, golden, and irresistibly satisfying, these Vegan Pancakes with Chocolate Spread are the perfect breakfast or brunch indulgence. Made with simple pantry staples like plant-based milk, all-purpose flour, and a hint of vanilla, these pancakes are light, airy, and completely dairy-free. What sets this recipe apart is the decadent homemade chocolate spread, crafted from rich cocoa powder, pure maple syrup, and coconut oil for a silky, velvety finish. Ready in just 35 minutes, this easy recipe caters to both vegans and pancake lovers alike. Serve these stackable delights fresh off the griddle, generously drizzled with the luscious chocolate spread for a breakfast everyone will crave. Whether you're hosting a weekend brunch or treating yourself to a weekday morning pick-me-up, these pancakes promise to deliver on flavor and comfort.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 2 tablespoons sugar
- 1.25 cups plant-based milk (such as almond or soy)
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 3 tablespoons cocoa powder
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil
- 0.5 teaspoon vanilla extract
- 0.125 teaspoon salt
Instructions
In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
In a separate bowl, mix together the plant-based milk, vanilla extract, and vegetable oil.
Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a little vegetable oil if necessary.
Pour about 1/4 cup of the batter for each pancake onto the skillet. Cook until small bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 2 minutes or until golden brown. Repeat with the remaining batter.
To make the chocolate spread, combine cocoa powder, maple syrup, coconut oil, vanilla extract, and salt in a small saucepan over low heat.
Stir continuously until the coconut oil is melted and the mixture is smooth and well combined. Remove from heat and let it cool slightly.
Serve the warm pancakes topped with the homemade chocolate spread.
Nutrition Facts
Calories |
1299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1980 mg | 86% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 73.7 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 412 mg | 32% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 746 mg | 16% | |
*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.
