Dairy-Free Pancakes with Chocolate Spread
Fluffy, golden, and utterly irresistible, these dairy-free pancakes with chocolate spread are the ultimate breakfast indulgence that everyone can enjoy! Made with simple pantry staples and enriched with a touch of vanilla, these pancakes get their light and airy texture from a vegan "buttermilk" created with almond milk and apple cider vinegar. Perfectly cooked to golden perfection, they are generously drizzled with a velvety dairy-free chocolate spread for a decadent twist. Top them off with fresh banana slices or berries for added natural sweetness and a pop of color. Quick to make in just 25 minutes and completely free from dairy, this recipe is ideal for plant-based eaters, those with dietary restrictions, or anyone looking for a wholesome yet indulgent treat to brighten their morning!
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Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Sugar
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 2 tablespoons Vegetable oil
- 1 tablespoon Coconut oil or vegetable oil for cooking
- 0.5 cup Dairy-free chocolate spread
- 1 medium Banana slices (optional, for serving)
- 0.5 cup Fresh berries (optional, for serving)
Directions
Step 1
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
Step 2
In a small bowl or measuring cup, mix the unsweetened almond milk with apple cider vinegar. Let sit for 5 minutes to create a vegan 'buttermilk'.
Step 3
Add the vanilla extract and vegetable oil to the almond milk mixture and stir until well combined.
Step 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over-mix; a few lumps are okay.
Step 5
Heat a non-stick skillet or griddle over medium heat and add a bit of coconut oil or vegetable oil.
Step 6
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
Step 7
Flip the pancakes and cook the other side until golden brown, about 2 more minutes. Repeat with the remaining batter, adding more oil to the skillet as necessary.
Step 8
Warm the dairy-free chocolate spread in a microwave or a small saucepan over low heat until smooth and easily spreadable.
Step 9
Serve the pancakes warm, drizzled with the dairy-free chocolate spread, and top with banana slices or fresh berries if desired.
Nutrition Facts
| Serving size | (818.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1749.6 |
| Total Fat 84.5g | 0% |
| Saturated Fat 32.3g | 0% |
| Polyunsaturated Fat 17.5g | |
| Cholesterol 0mg | 0% |
| Sodium 1718.6mg | 0% |
| Total Carbohydrate 238.2g | 0% |
| Dietary Fiber 18.8g | 0% |
| Total Sugars 115.1g | |
| Protein 23.9g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 544.0mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 1239.2mg | 0% |
Source of Calories