Vegan Chocolate Pancakes

Fluffy vegan chocolate pancakes with chocolate sauce - these easy American style
vegan pancakes are super soft and fluffy and very, very chocolatey! Perfect for
an indulgent breakfast or brunch. Eggless and dairy-free.

Servings: 4 people

Author: Domestic Gothess

Prep Time
10 minutes

Cook Time
20 minutes

Course:

Breakfast

Cuisine:

American Vegan

Keywords:

Pancakes

Instructions

1 Start by making the chocolate sauce; whisk together the cocoa powder, cornflour
(cornstarch), sugar, espresso powder and salt in a saucepan then gradually whisk
in the milk, making sure that there are no lumps.
2 Cook the mixture over a medium-low heat, stirring constantly, until it comes up
to the boil and thickens. Allow to simmer for 1 minute then remove from the heat
and add the chopped dark chocolate, vegan butter and vanilla extract, stir until
melted and smooth then set aside.
3 To make the pancakes, whisk together the plain flour, cornflour (cornstarch),
cocoa powder, baking powder, salt and sugar in a large bowl. Gradually whisk in
the milk to make a smooth batter then whisk in the melted vegan butter, cider
vinegar and vanilla extract.
4 Don't leave the batter sitting around before you cook it as the pancakes won't
be as fluffy.
5 Place a good non-stick frying pan (or two for speed) over a low heat. If the pan
is very non-stick then there is no need to grease it, otherwise you will need to
add a little sunflower oil or vegan butter.
6 Pour about ¼ cup of the batter into the pan and cook for a couple of minutes
until bubbles appear in the surface and the batter has set around the edges.
Flip the pancake over and cook for another couple of minutes until cooked
through. Repeat with the rest of the batter, you should get about twelve
pancakes.
7 Re-warm the chocolate sauce if needed and serve the pancakes topped with the
sauce and some fresh berries.

Vegan Chocolate Pancakes

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook