Vegan Pancakes with Chocolate Spread
Fluffy, light, and irresistibly indulgent, these Vegan Pancakes with Chocolate Spread are the perfect plant-based treat for breakfast or brunch. Made with simple pantry staples like all-purpose flour, plant-based milk, and a touch of vanilla, these pancakes are easy to whip up in just 35 minutes. The star of the dish is the rich, homemade chocolate spread, crafted from cocoa powder, maple syrup, and coconut oil, offering a velvety, dairy-free twist on classic toppings. Whether you're serving these stacks to delight your family or treating yourself to a sweet start to the day, these pancakes deliver on both flavor and comfort. Garnish with fresh fruit or a sprinkle of nuts for an extra layer of decadence! Perfect for vegans and non-vegans alike, this recipe is sure to satisfy your breakfast cravings.
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Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 2 tablespoons sugar
- 1.25 cups plant-based milk (such as almond or soy)
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 3 tablespoons cocoa powder
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil
- 0.5 teaspoon vanilla extract
- 0.125 teaspoon salt
Directions
Step 1
In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
Step 2
In a separate bowl, mix together the plant-based milk, vanilla extract, and vegetable oil.
Step 3
Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Step 4
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a little vegetable oil if necessary.
Step 5
Pour about 1/4 cup of the batter for each pancake onto the skillet. Cook until small bubbles form on the surface and the edges look set, about 2-3 minutes.
Step 6
Flip the pancakes and cook for an additional 2 minutes or until golden brown. Repeat with the remaining batter.
Step 7
To make the chocolate spread, combine cocoa powder, maple syrup, coconut oil, vanilla extract, and salt in a small saucepan over low heat.
Step 8
Stir continuously until the coconut oil is melted and the mixture is smooth and well combined. Remove from heat and let it cool slightly.
Step 9
Serve the warm pancakes topped with the homemade chocolate spread.
Nutrition Facts
| Serving size | (578.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1298.9 |
| Total Fat 60.3g | 0% |
| Saturated Fat 28.5g | 0% |
| Polyunsaturated Fat 17.3g | |
| Cholesterol 0mg | 0% |
| Sodium 1979.9mg | 0% |
| Total Carbohydrate 180.4g | 0% |
| Dietary Fiber 10.1g | 0% |
| Total Sugars 73.7g | |
| Protein 17.8g | 0% |
| Vitamin D 125.0IU | 0% |
| Calcium 412.0mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 745.6mg | 0% |
Source of Calories