Easy Vegan Chocolate Pancakes

ByMaša Ofei Updated:
Jump to Recipe

I’ve been craving fluffy vegan chocolate pancakes for breakfast for quite some time and seem to be making these on almost a daily basis lately.

When I first became vegan, I thought that this was one thing that I would have to give up as most vegan recipes contained ingredients that either doesn’t seem as ‘healthy’ as I’d like, are hard to find ingredients for or wouldn’t work if I didn’t have a non-stick fry pan.

I don’t like using non-stick fry pans as they are toxic and release chemicals every time you heat them, however, this could be a post in itself! If you’re on the lookout for new pans, I would personally recommend brands like Solidteknics, Neoflam and Prepd Skillet (currently in the crowdfunding phase).

So I started experimenting and using ingredients that I have at home 99.9% of the time. Simple, easy, effective and tasty! I finally formulated one that I think is pretty difficult to get wrong.

Free Recipe eBook

Join our newsletter and get our eBook featuring exclusive breakfast recipes to kickstart your mornings.

Easy Fluffy Vegan Double Chocolate Chip Pancakes

How to make vegan chocolate pancakes

I have experimented with half, half all-purpose flour and buckwheat flour. You can also use various amounts of flavours, so get creative, just keep in mind that different flours can have different absorbency levels. So look up the ratio of normal flour to the one that you’re using.

You can also add in fruit, cinnamon, vanilla extract or paste, peanut butter and other nuts, desiccated coconut, chia seeds, poppy seeds and the list goes on!

Make sure you get the base right and then feel free to experiment with the additional flavours.  I chose chocolate (cacao powder) and choc chips for this recipe, well, because who doesn’t love chocolate, right?!

How to serve these fluffy vegan pancakes

These are so delicious on their own that you won’t even need any topping. If you want you can drizzle some peanut butter, fruit or more chocolate sauce. I made a simple chocolate sauce for these pancakes. 

Make the chocolate topping by melting about 2 tbsp of chocolate chips in a double boiler. Wait for them to start melting and then add about a ¼-½ cup of coconut cream. Mix in well and pour over pancakes. Add more coconut cream/milk to make the topping thinner if desired. 

I also love them with a berry or apricot jam. Chocolate goes well with fruit. 

I hope you enjoy these super easy, fluffy, vegan chocolate pancakes and add them to your weekly rotation. You’ll be amazed how simple they are to make, and best of all, how delicious they are!

Easy Fluffy Vegan Double Chocolate Chip Pancakes

Other recipes you’ll like:

  1. Apple, Blueberry and Vanilla Vegan Oat Bran Porridge
  2. Chocolate Chia Seed Pudding with Cashew Cream
  3. Easy Vegan Paleo Pancakes (Grain-Free)
  4. Cherry and Almond Vegan Sheet Pan Pancakes
  5. Easy Vegan Crepes

If you try this recipe, let me know! We’d love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest. 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy Fluffy Vegan Chocolate Chip Pancakes

Easy Fluffy Vegan Double Chocolate Chip Pancakes

4.1 from 12 reviews
  • Author: MaÅ¡a Ofei
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 14 pancakes
Print Recipe
Save Recipe

Description

These fluffy, super easy to make double chocolate chip pancakes are the perfect way to start your morning.

Ingredients

Wet:

  • 2 cups / 500ml plant-based milk (we like almond or soy)
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • 1 tablespoon coconut oil, melted (plus more for frying)

Dry:

  • 2 cups / 270g all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons cacao powder
  • Pinch of salt
  • ¼ cup vegan chocolate chips (or chocolate block chopped up into small pieces)

Instructions

  1. In two separate bowls, mix the wet ingredients and sift the dry ingredients.
  2. Pour the wet ingredients into the dry ingredients whisking until all lumps are gone.
  3. Stir in the chocolate chips.
  4. Heat frying pan on medium heat with a heaped teaspoon of coconut oil. Wait for the pan to heat up and then scoop about ½ cup of the pancake batter onto the pan, spreading out to make a nice circle. (I can fit 3 pancakes at one time on my pan.)
  5. Wait for the bubbles at the top to collapse and the batter to start separating from the pan. This normally takes about 2-3 minutes.
  6. Flip with a spatula and cook on the other side for an additional 2 minutes.
  7. Repeat process with all the batter.
  8. Stack pancakes and serve with whatever topping you like.

Notes

Chocolate topping: I created this chocolate topping by melting the chocolate chips (about 2 tablespoons) in a double boiler and wait for them to start melting. Add about a ¼-½ cup of coconut cream. Mix in well and pour over pancakes. Add more coconut cream/milk to make the topping thinner. Alternatively, try our chocolate hazelnut spread.

  • Diet: Vegan

Did you make this recipe?

Share a photo and tag us @heartfultable — we can’t wait to see what you’ve made!

You may also like…

Leave a Comment and Rating!

If you liked this recipe, please give it a star rating along with a comment! If you altered the recipe in any way, let us know. Star ratings really helps others discover our website and readers who are thinking of making this recipe. Thanks for your support!

Your email address will not be published. Required fields are marked with *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

24 Comments

  1. It was gross, it didn’t call for sugar and I didn’t think to put some in. I feel so badly leaving a bad review, it is extremely seldom that do this but I don’t want anyone else to waste their time making this only to throw it all away.



    Reply

    1. Hi Mel, I’m so sorry to hear you didn’t like these. Did you add the chocolate to the batter? I didn’t add sugar because the chocolate adds sweetness to the pancakes. Did you follow the recipe exactly? I’ve had plenty of great feedback on this recipe and I’ve made it plenty of times so I’m not sure why they didn’t turn out for you. Was it just the sweetness that wasn’t working for you?

      Reply

  2. I adore these!! They’re delicious and super filling!! I always half the mixture to make three medium thickness pancakes for myself lol. Totally delicious and filling. I like to serve mine with vegan dark chocolate spread



    Reply

  3. It tastes AMAZING!!! It calls for way too few chocolate chips. I doubled or maybe tripled the chocolate chips in the recipe.



    Reply

  4. I used a gluten free baking mix and made waffles. Then I topped with warm raspberry preserves. YUMMY!!!!! Thanks for a great recipe:)

    Reply

  5. Hello, these pancakes look so good!! Can’t wait to try them! Only thing, at the moment I’m not allowed to have normal flour, do you think the recipe would do even with wholewheat flour? Thank you so much!

    Reply

      1. Hello, I tried them in the end, it went fine even with wholemeal flour! Only thing, they were a bit dry… should I put more coconut oil? Thank you for the help!

        Reply

  6. haha, the first thing I thought when I saw the title was: “well this is probably not going to work without a non-stick frying pan” I hate those things for the exact same reasons as you plus they are throwaway items, a steel/iron/stainless steel pan will last forever if you don’t let it get run over by a truck… so much nicer. i will definitely try those! thank you

    Reply

      1. Thank you! I will check it;) Because I haven’t found a good one yet. Maybe this one survives my cooking 😉

        Reply