Vegan Chocolate Pancakes
These vegan chocolate pancakes are thick, fluffy, and deeply chocolatey with a flavor that feels like dessert for breakfast. The cocoa powder goes straight into the batter for a rich, dark chocolate taste throughout. No eggs, no milk, no butter. Just whisk everything together, cook on a hot pan until puffy, and stack them high. Serve with maple syrup and fresh berries for a weekend morning that feels genuinely special. Also try my Vegan Banana Pancakes, Raspberry Pancakes, or Chocolate Chips Pancakes.
Eggless Dairy-Free Chocolate Pancakes
These SIMPLE VEGAN CHOCOLATE PANCAKES are super easy to make. Makes 7-8 pancakes.
Ingredients
- 3 Tablespoons (36 g) Superfine (Granulated) Sugar
- 1 cup (240 ml) Water
- 2 Tablespoons (30 ml) Vegetable Oil
- 1 cup (140 g) All-Purpose Flour
- 1 Teaspoon (4 g) Baking Powder
- 2 Tablespoons (14 g) Cocoa Powder
Instructions
- To a bowl, add sugar, water and oil. Whisk until sugar dissolves completely.
- Then, sift in flour, baking powder and cocoa powder.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Heat pan on low heat. Then oil the pan.
- Add about 1/4 cup of batter to the pan. Cook on low heat for 1-2 minutes on each side.
- Top with slices of banana and drizzle with melted chocolate.
