Vegan Chocolate Pancakes

These egg and dairy free chocolate pancakes are so light and fluffy you wont believe they're vegan and gluten free. 


1 cup (150g) gluten free self-raising flour

2 tbs cacao powder 

½ tsp bicarb soda

½ tsp ground cinnamon 

¾ cup (180ml) almond mylk

2 tsp apple cider vinegar

⅓ cup (80ml) pure maple syrup, plus extra to serve

2 tbs coconut oil, for cooking

To serve whipped coconut cream (see tip), dark chocolate, fresh raspberries and strawberries


Sift flour, cacao, bicarb and cinnamon into a medium bowl. Whisk mylk, vinegar, maple syrup together in a small jug. Add to the flour mixture and whisk until smooth.

Heat a large, non-stick frying pan over medium heat and lightly grease with oil. Cook ¼-cupfuls of the mixture, in batches, for 2-3 minutes each side or until lightly browned and cooked through.  

Serve pancakes topped with coconut cream (see tip), raspberries, strawberries, chocolate pieces and freeze-dried raspberries. Serve with maple syrup, if you like.

Tip to make pink cream, add a little beetroot powder whist whipping.

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