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A delicious breakfast to satisfy every chocolate lover! These fluffy vegan pancakes are bursting with chocolate flavor, making them a perfect weekend breakfast or anytime treat! They’re also gluten-free, oil-free, and made with wholesome ingredients.
Pancakes have always held a special place in my heart. There’s something so comforting about a stack of fluffy pancakes, especially when they’re infused with rich chocolate flavor.
I’ve already shared some amazing pancake recipes, including my classic Vegan Gluten-free Pancakes and Banana Pancakes. But as a true chocoholic, creating a double chocolate version felt like a must!
These pancakes are kicked up a notch with chocolate chips in the batter and a decadent chocolate sauce on top. The result? Pure chocolatey bliss!
Why I Love These Pancakes
These double chocolate pancakes are more like a dessert than a breakfast (in the best way possible!). The deep dark chocolate flavor and the soft, warm texture make them incredibly satisfying. They’re the perfect comfort food, especially on a chilly morning or rainy day.
But don’t be fooled by their indulgence – these pancakes are surprisingly healthy too! They’re made with simple, wholesome ingredients like oat flour, cacao powder, and applesauce.
This double chocolate pancake recipe is:
- Vegan
- Gluten-free
- Dairy-free
- Oil-free
- Refined-sugar-free
- Freezer-friendly
- A healthy dessert option
- Good for breakfast meal-prep (can use microwave to heat up quickly!)
What you need to make these double chocolate pancakes
- Soy Milk: Adds moisture to the pancakes and helps bind the ingredients together, creating a smooth batter. We’ll use unsweetened soy milk in this recipe, but feel free to substitute with a sweetened variety if you prefer.
- Apple Cider Vinegar:A touch of vinegar combined with soy milk to make a fluffier pancake.
- Oat Flour: This wholegrain flour provides the base for the pancakes, giving them a slightly nutty flavor and a satisfying texture. Make sure to use gluten-free oat flour to make them gluten-free.
- Cacao Powder: The star of the show! This adds rich chocolate flavor and beautiful deep color to the pancakes. I recommend using cacao powder more than cocoa powder for the real, natural cacao taste.
- Baking Powder: This leavening agent is key to creating fluffy and airy pancakes.
- Salt: A tiny pinch of salt enhances all the other flavors in the pancakes.
- Applesauce: Adds natural sweetness and moisture to the pancakes, keeping them tender. You can use store bought applesauce or homemade one (See How to Make Applesauce)
- Maple Syrup: Provides a touch of natural sweetness and a delicious maple flavor.
- Vanilla Extract: Adds depth of flavor and complements the chocolate perfectly.
- Dark Chocolate Chips: Melted chocolate chips give out the chocolatey goodness throughout the pancakes.
Enjoy these delicious vegan double chocolate pancakes and let me know what you think in the comments below! — Love, Nora
What else can I make?
Vegan Double Chocolate Pancakes (Gluten-free)
Ingredients
Chocolate Chip Pancake Batter
- 60 g soy milk, unsweetened (¼ cup)
- 1/4 tsp apple cider vinegar
- 45 g oat flour, (½ cup)
- 8 g cacao powder , (1 heaping tablespoon)
- 1 ¼ tsp baking powder
- 1/16 tsp salt
- 30 g applesauce, (⅛ cup) How to Make Applesauce
- 1 Tbsp maple syrup
- 1/4 tsp vanilla extract
- 2 Tbsp dark chocolate chips, I use 70%
Chocolate Sauce (optional)
- 6 g cacao butter, melted (½ Tbsp)
- 30 ml soy milk, warm (⅛ cup)
- 2 Tbsp cacao power
- 1 Tbsp peanut butter, or any natural nut butter
- 1 Tbsp maple syrup
Instructions
Make the Pancake Batter
- In a medium bowl, mix the soy milk and apple cider vinegar together. Set it aside to curdle slightly.
- In a separate larger bowl, combine the oat flour, cacao powder, baking powder, and salt.
- To the soy milk mixture, add applesauce, maple syrup, and vanilla extract. Stir to combine.
- Add the wet ingredients (soy milk mixture) to the dry ingredients and whisk until just combined. Don’t overmix.
- Stir in the chocolate chips.
Cook the Pancakes
- Heat up a non-stick pan over medium heat. Add a tad of coconut oil or vegan butter if your pan tends to stick.
- Pour about 3–4 tablespoons of batter per pancake onto the hot pan. Cook the pancakes for 2–3 minutes per side, or until bubbles appear on the surface and the edges start to set.
- Flip the pancakes and cook for an additional 1–2 minutes, or until cooked through.
Make the Chocolate Sauce (Optional)
- While the pancakes are cooking, melt the cacao butter over simmering water. Then remove from the heat.
- Whisk in the soy milk, cacao powder, peanut butter, and maple syrup until smooth and the sauce thickens up slightly.
Serve
- Stack the pancakes and drizzle with the warm chocolate sauce (if using). Top with any toppings you like. Enjoy!
Video
Notes
- Adapted from my Vegan Orange Chocolate Pancakes
- Serving: This recipe yields ~4 small pancakes, about 1 serving. You can double or triple the recipe for a bigger batch.
- Storage: Let the pancakes cool completely before storing. Place them in an airtight container with parchment paper between layers. They’ll keep in the fridge for up to 4 days or the freezer for 2 weeks.
