Vegan Chocolate Pancakes
These vegan chocolate pancakes use cocoa powder and oat milk for a rich, fudgy stack that needs no eggs or dairy. Ready in under 30 minutes, they work as a Pancake Day treat or a weekend breakfast that happens to be entirely plant-based. A neutral oil replaces butter in both the batter and the pan. Serve with sliced banana, extra maple syrup, or a spoonful of peanut butter for a complete dessert stack.
Ingredients
- 180g (6oz)plain flour
- 30g (1oz)cocoa powder, sifted
- 2 tsp (2 tsp)baking powder
- 2 tbsp (2 tbsp)caster sugar
- 1 pinch (1 pinch)fine salt
- 300ml (10fl oz)oat milk
- 2 tbsp (2 tbsp)neutral oil, plus extra for the pan
- 1 tsp (1 tsp)vanilla extract
- 1 tbsp (1 tbsp)maple syrup
Method
- 1
Whisk together flour, cocoa powder, baking powder, caster sugar, and salt in a large bowl.
- 2
In a jug, combine oat milk, oil, vanilla, and maple syrup.
- 3
Pour the wet ingredients into the dry and stir until just combined -- a few lumps are fine.
Do not overmix -- stir until just combined for a light texture. - 4
Heat a non-stick frying pan over a medium heat and brush with a little oil.
- 5
Pour about 60ml of batter per pancake and cook for 2--3 minutes until bubbles form on the surface and the edges look set.
- 6
Flip and cook for a further 1--2 minutes. Repeat with remaining batter.
- 7
Serve stacked with banana, a drizzle of maple syrup, or peanut butter.
Pro Tips
- →Sift the cocoa powder to avoid lumps in the batter.
- →Oat milk gives the best neutral flavour; soy or almond milk also work.
- →Keep cooked pancakes warm in an oven at 100C while you finish the batch.
Topping Ideas
Questions & answers
Can I make these gluten-free?⌄
How do I store leftover pancakes?⌄
Can I add chocolate chips?⌄
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