Chocolaty Vegan Pancakes

Who says you can only eat pancakes one day of the year? Pancakes are one of the best treats all year round! That’s because they’re tasty, easy and quick to make. But as more people create healthy and high-protein recipes, they’re now becoming a guilt-free treat. These chocolaty vegan pancakes are delicious and they’re ready in under 30 mins – bonus!

vegan pancakes

How Have You Made Vegan Pancakes?

These pancakes have no dairy in whatsoever. But they still taste as good, if not better than traditional recipes which use eggs and milk. There’s so many great egg substitutes in baking. Banana, apple sauce and flaxseed are a few examples. In this recipe we use date syrup (or paste). Dates are a good source of vitamins and minerals, so they make a healthy substitute too – buy some here.

For the chocolate flavour, we’ve used raw cacao powder which you can buy online here. Cacao is the purest form of chocolate you can consume. It’s raw and much less processed than cocoa powder or chocolate bars. So, it contains more nutrients from the cocoa bean. Meaning it’s and excellent source of protein, vitamins, fiber and minerals.

This luxurious stack of chocolaty rich pancakes are the epitome of self-indulgence. And the fact they’re cruelty-free makes them even better. Go on, you know you want to…

vegan pancakes

Recipe
Yields 12
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
For The Pancakes
  1. 130g plain flour
  2. 1 tablespoon baking powder
  3. 2 tablespoons cacao powder
  4. 1/4 teaspoon of sea salt (large pinch)
  5. 1 tablespoon date syrup
  6. 1 teaspoon vanilla extract
  7. 250ml Almond Milk (or soya)
  8. 2 tablespoons of vegan butter, melted
  9. Rapeseed oil
For The toppings
  1. Vegan yogurt
  2. Fresh raspberries
  3. Mint (optional)
  4. Algave/maple/date syrup
Instructions
  1. Add all the dry ingredients to a large bowl and whisk together (flour, baking powder, cacao powder, salt).
  2. Then add all your wet ingredients (date syrup, vanilla extract, almond milk and melted butter). Slowly whisk the wet ingredients in until its all well combined. Let the mixture sit to one side whilst you heat your pan.
  3. Heat a small non-stick frying pan and melt a little butter, or you can use a dash of light rapeseed or sunflower oil.
  4. Once the pan is hot, pour half a ladle's worth of mixture for each pancake. Depending on how big your pan is you might only have enough room for 1 or 2. TIP 1: To create circular pancakes, avoid swirling the mixture into the pan. Pour the mixture with a steady hand from the center of where you begin to pour. The mixture will maintain a circular shape as it spreads. TIP 2: to prevent the pancakes from sticking, ensure the pan is greased by using a drop of oil each time. Cook the mix for 2 minutes until it begins to bubble lots on top. That's when you know it's ready to flip. Then cook on the other side for 2 minutes. Repeat the process for each pancake.
  5. Top with dairy-free yogurt, fresh raspberries and a sprig of mint.
Life Without Meat http://www.lifewithoutmeat.com/
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Post Author: lifewithoutmeat

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