If you are a chocolate lover like I am, you are going to adore these pancakes. My favorite way to serve them is with vegan chocolate ganache and chocolate chips on top, but vegan butter/maple syrup and vegan whipped cream is also totally delicious. This post contains affiliate links. Read my full disclosure here.
What you need
The ingredient list is simple, plus you only need 1 bowl to make them!
Flour – You can substitute gluten free all purpose flour, or even whole wheat pastry if desired, but I used plain white flour. Cocoa powder – Use dutch processed cocoa for best results here, I use this special dark cocoa. Sugar Baking powder Salt Non-dairy milk – I used soy, but other non-dairy milks work as well Water Vanilla Oil – I used canola, but you can use melted coconut oil or melted vegan butter
Tips for the best pancakes
The most important thing to remember when making pancakes is don’t over mix the batter! If you over mix, the pancakes will be dense and flat instead of fluffy. The pancake batter should be thick enough that it doesn’t spread completely flat on the pan. If it’s too thin, add a few tablespoons more of flour and gently mix it. If the batter is too thick, add a little more water or milk. If you have leftover pancakes, you can store them in the refrigerator for 3-4 days, or freeze them. I almost always have pancakes in the freezer for quick breakfasts.
Want more pancake recipes?
Simple Vegan Pancakes Vegan Banana Pancakes
*This recipe was first published October 2017, and has been updated with an improved recipe and photos.
