Vegan Chocolate Pancakes
Servings: 14 pancakes
Dessert for breakfast? Yes please! Fluffy vegan chocolate pancakes can be topped with rich chocolate ganache, chocolate chips or maple syrup.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt.
Now pour in the soy milk, water, vanilla and oil and stir with a large spoon until combined but be careful not to over mix or the pancakes won't be as fluffy. A few lumps are okay.
Heat a large pan over medium-high heat. Spray with oil or add a little vegan butter if needed (I have a non-stick griddle that does not require oiling). Drop about 1/3 cup of the batter onto the pan. Cook until bubbles form, then flip and cook 1-2 minutes on the other side. Repeat with all the remaining batter.
Serve immediately with vegan chocolate ganache, chocolate chips and vegan whipped cream if desired. Vegan butter, maple syrup and chocolate chips is also a tasty serving option.
- May substitute gluten free all purpose flour or whole wheat pastry flour if needed.
- The recipe can easily be doubled or tripled. The pancakes also freeze well if you have leftovers.
- Nutritional information is an estimate only and does not include chocolate ganache, syrup or chocolate chips.
Serving: 1serving, Calories: 168kcal, Carbohydrates: 27g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Sodium: 148mg, Potassium: 237mg, Fiber: 1g, Sugar: 8g, Vitamin A: 166IU, Vitamin C: 3mg, Calcium: 120mg, Iron: 2mg