Vegan Chocolate Pancakes

These rich and indulgent vegan chocolate pancakes are the perfect way to enjoy dessert for breakfast! Made simply without dairy or eggs, these pancakes are then topped with plant-based whipped cream, sliced bananas and a drizzle of chocolate syrup. Make these for the chocolate lover in your life - they are sure to impress!

Course Breakfast

Cuisine American

Prep Time 10

Total Time 20

Servings servings

Calories 527kcal

Author Sally

Ingredients

¾ cup oat milk
2 tablespoons white vinegar
1 medium ripe banana
2 tablespoons maple syrup
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
1 cup + 2 tablespoons plain flour
¼ cup cocoa powder
1 teaspoon baking powder
½ teaspoon bicarbonate of soda

Optional to serve:

Chocolate syrup
Banana slices
Whipped plant-based cream

Instructions

In a small bowl, mix the vinegar with the oat milk and set aside.
In a large mixing bowl combine flour, cocoa powder, baking powder, and bicarbonate of soda and whisk to combine.
In another bowl, mash the banana and mix in the maple syrup, coconut oil, and vanilla. Add in the milk and mix to combine. Add the dry ingredients to the wet and whisk until a thick batter forms. Set aside and rest for 10 minutes.
Heat a non-stick frying pan and lightly spray with oil. Add ¼ cup of batter per pancake to the pan. Once bubbles start to form on the surface, flip the pancake and cook for another 1-2 minutes. Repeat with remaining batter, wiping out excess oil with a paper towel between batches.
Serve pancakes with desired toppings such as slices of fresh banana, chocolate syrup and plant-based whipped cream.

Notes

Pancakes are notorious for burning! To prevent this, make sure to monitor the heat of your pan as you progress. Start with your pan on high and turn down to medium after cooking the first one or two to ensure the pancakes cook evenly as you go.

Nutrition