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–+ servings
Chocolate Pancakes

Chocolate Pancakes

Indulge in these delightful Chocolate Pancakes, a vegan treat that satisfies every sweet tooth.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Morning Delights
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 2 tablespoons flaxseed meal acts as a binding agent
  • 6 tablespoons water to hydrate the flaxseed meal
  • 1 cup unsweetened plain plant milk keeps pancakes moist
  • 1 tablespoon apple cider vinegar creates vegan buttermilk
  • 2 tablespoons almond butter adds richness to the batter
  • 1 cup oat flour gluten-free option
  • 1 cup gluten-free flour recommended: Bob’s Red Mill 1:1
  • 1/3 cup unsweetened cocoa powder for rich chocolate flavor
  • 1 teaspoon vanilla extract enhances sweet taste
  • 2 tablespoons maple sugar adds a caramel note
  • 1 teaspoon baking soda helps pancakes rise
  • 1 teaspoon baking powder gives fluffy texture
  • 1/4 teaspoon sea salt balances sweetness
Topping Ingredients
  • 2 tablespoons maple sugar for topping
  • 1 tablespoon organic cornstarch for smooth topping

Equipment

  • mixing bowls
  • whisk
  • skillet
  • Measuring cups
  • Measuring spoons

Method
 

Making the Pancakes
  1. Mix flaxseed meal and water in a small bowl; let it sit for 10 minutes.
  2. Combine plant milk and apple cider vinegar in another bowl; let it sit for 5 minutes.
  3. Warm almond butter in the microwave until slightly melted.
  4. Whisk together oat flour, gluten-free flour, cocoa powder, baking soda, baking powder, and sea salt in a large bowl.
  5. Mix the flax egg, vegan buttermilk, maple sugar, vanilla extract, and warmed almond butter until smooth.
  6. Combine wet and dry ingredients; stir gently until just mixed.
  7. Preheat your skillet over medium heat; pour in about 1/4 cup of batter for each pancake.
  8. Cook until edges firm up, then flip and cook until golden brown, about 2-3 minutes per side.
  9. Keep pancakes warm in a 200°F oven while finishing the rest.
  10. Blend maple sugar with cornstarch for a topping.

Nutrition

Serving: 2pancakesCalories: 200kcalCarbohydrates: 34gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 210mgPotassium: 200mgFiber: 4gSugar: 10gCalcium: 5mgIron: 10mg

Notes

For best results, allow the mixtures to sit adequately for desired texture. Additional toppings can include fresh berries or nut butter.

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