These Chocolate Pancakes will certainly satisfy your chocolate craving and leave you feeling full. They are like light, fluffy, delicious and only take 20 minutes to make.
My favorite time to eat these pancakes are in the mornings or when we occasionally have breakfast for dinner which is more often than not. One of the reasons why I love making these is for how quick and easy they are to whip up. They also are great when you are craving pancakes but do not have the time to make them. For days like that I double the recipe and put the leftovers in the freezer. When I am ready to eat the pancakes I just take them out and pop them in the microwave or toaster.
These pancakes include 7 ingredients, flour, milk, baking powder, salt, maple syrup, apple cider vinegar, and cacao powder. For these pancakes I added 1 tablespoon of cacao powder but you can double the cacao powder serving if you want that extra chocolate flavor.
For these Chocolate Pancake toppings I drizzled peanut butter and sliced bananas. I really love how the peanut butter is salty and how the bananas gives a sweet taste. Both flavors really compliment one another. Although, I used these toppings for my pancakes any type of fruit or nut butter taste wonderful with this recipe. I have changed my toppings up multiple times when I eat these pancakes for leftovers. Some fruit that I have used before are blueberries, raspberries and shredded coconut. Also the traditional hot maple syrup is also a delicious addition to these chocolate pancakes.
If you make this recipe I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like
These Chocolate Pancakes will certainly satisfy your chocolate craving and leave you feeling full. They are like light, fluffy, and delicious and only take 20 minutes to make.
- 1 Tbsp cacao powder
- 1 cup milk
- 1 cup flour
- 1 Tbsp baking powder
- ½ tsp salt
- 1 Tbsp maple syrup or agave
- 1 Tbsp apple cider vinegar
- In a large bowl combine the flour, baking powder, salt, cacao powder, milk, maple syrup and apple cider vinegar and whisk together until a thick batter is formed.
- Heat a large lightly oiled pan on medium heat. Scoop 1/ 4 of a cup of pancake batter on the pan.
- Cook pancake until you see bubbles break the surface then flip (around 2 minutes). Cook each pancake until golden brown.
- Top with nut butter, sliced bananas, and syrup and serve immediately.
- Leftovers will last 3 days in the fridge and a 2 weeks in the freezer.
- Add additional toppings to your pancakes. Some of my favorites include blueberries, raspberries, shredded coconut, and agave or maple syrup.
- Don’t like your pancakes to fluffy? Add milk to make your batter thin before pan frying them.
- Making these pancakes for more than 2 people? Double the recipe.