Dairy-Free Chocolate Pancakes
Indulge in the rich, chocolatey goodness of these Dairy-Free Chocolate Pancakes—an irresistible breakfast treat designed for those craving decadent flavors without the dairy. This easy, allergy-friendly recipe combines simple pantry staples like unsweetened cocoa powder, non-dairy milk, and a splash of apple cider vinegar to create a tender, fluffy stack with a hint of velvety chocolate in every bite. Featuring a scattering of dairy-free chocolate chips for extra indulgence, these pancakes are perfect for plant-based eaters or anyone looking to cut back on dairy. Quick to whip up in just 25 minutes, they’re ideal for busy mornings yet impressive enough for brunch. Top them off with your favorite syrup, fresh fruit, or a dollop of dairy-free whipped cream, and you’ve got a crowd-pleasing dish that’s equal parts comforting and guilt-free!
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Ingredients
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 cup non-dairy milk (such as almond or soy milk)
- 1 egg (or egg substitute for vegan option)
- 2 tablespoons vegetable oil (plus extra for greasing the pan)
- 0.5 cup dairy-free chocolate chips
Directions
Step 1
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
Step 2
In a separate bowl, mix the non-dairy milk and apple cider vinegar. Let it sit for a couple of minutes to curdle slightly, creating a dairy-free 'buttermilk.'
Step 3
Add the vanilla extract, egg or egg substitute, and vegetable oil to the 'buttermilk' mixture. Whisk until well combined.
Step 4
Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Do not overmix; some lumps are fine.
Step 5
Fold in the dairy-free chocolate chips into the batter.
Step 6
Heat a non-stick pan or griddle over medium heat and lightly grease it with vegetable oil.
Step 7
Pour about 1/4 cup of batter onto the hot griddle for each pancake.
Step 8
Cook until bubbles form on the surface of the pancake, about 2-3 minutes.
Step 9
Flip the pancake and cook on the other side until cooked through, approximately another 2 minutes.
Step 10
Repeat with the remaining batter, adding more oil to the pan as needed to prevent sticking.
Step 11
Serve warm, topped with your favorite syrup or dairy-free whipped cream.
Nutrition Facts
| Serving size | (611.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1509.5 |
| Total Fat 70.1g | 0% |
| Saturated Fat 26.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 186mg | 0% |
| Sodium 1883.3mg | 0% |
| Total Carbohydrate 198.5g | 0% |
| Dietary Fiber 16.2g | 0% |
| Total Sugars 81.4g | |
| Protein 29.1g | 0% |
| Vitamin D 141.0IU | 0% |
| Calcium 355.5mg | 0% |
| Iron 16.8mg | 0% |
| Potassium 1065.9mg | 0% |
Source of Calories