Chocolate Pancakes

By:

Marry

Published:

January 4, 2026

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Chocolate Pancakes bring joy to any breakfast table, don’t you think? Whenever I whip up a batch, it feels like a little celebration, whether it’s a busy weekday morning or a leisurely weekend brunch. These pancakes are not just any ordinary pancakes; they’re rich, chocolatey, and surprisingly healthy. Plus, they cater to various diets, making them perfect for everyone in the family. The flavor and fluffiness of these pancakes can completely elevate your day, making it not only delicious but nutritious too.

Ready to get started? Grab your ingredients and let’s make some Chocolate Pancakes that everyone will love! I promise, you’ll look forward to breakfast and perhaps even make this a regular treat. Who wouldn’t enjoy the warm chocolate melting in their mouth first thing in the morning?

Why This Recipe Works

This Chocolate Pancakes recipe shines due to its wonderful mix of wholesome ingredients. Each component contributes to a perfectly balanced flavor profile. For example, the combination of almond butter and oats gives a nutty essence without being overly heavy. The flax egg and vegan buttermilk play crucial roles; they add moisture and ensure a fluffy texture. Plus, it’s versatile! This recipe is gluten-free and avoids refined sugars, catering to a variety of dietary needs.

You can indulge in these delightful pancakes without sacrificing your health goals! It’s all about enjoying a sweet treat that fuels your body rather than weighing it down.

Why You’ll Love This Chocolate Pancakes

You’ll adore these Chocolate Pancakes for several reasons. First and foremost, the rich chocolate flavor is simply irresistible! Imagine the joy of savoring chocolate without the guilt. It’s a quick and easy recipe, making it perfect for those jam-packed mornings or for surprising your loved ones on special occasions.

Moreover, they offer a fun twist to your regular breakfast routine. After all, who wouldn’t want to wake up to a stack of fluffy pancakes topped with syrup or fresh fruit? When you bring these to the table, you’re not just serving breakfast; you’re offering a delightful experience that everyone will remember.

Ingredients

Flax Egg:
– 1 Tablespoon flaxseed meal
– 3 Tablespoons water

Vegan Buttermilk:
– 1 cup plus 2 Tablespoons unsweetened plain plant milk
– 1 teaspoon apple cider vinegar

Pancake Batter:
– 1 ½ Tablespoons unsweetened almond butter, warmed
– ½ cup oat flour
– ½ cup gluten-free flour (Bob’s Red Mill 1:1 Gluten Free Baking Flour)
– ¼ cup unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 3 Tablespoons maple sugar (dehydrated maple syrup)
– ½ teaspoon baking soda
– 1 teaspoon baking powder
– ¼ teaspoon sea salt

Optional Topping (Powdered Sugar):
– 1 Tablespoon maple sugar
– 1 Tablespoon organic cornstarch (or arrowroot powder)

Whipping Up the Flax Egg

Creating the Flax Egg Mixture

To begin, grab a small bowl and mix the flaxseed meal with water. Allow it to sit for about 10 minutes. This thickening step is vital since it acts as a binding agent to hold everything together.

Mixing the Vegan Buttermilk

Preparing the Buttermilk

In another small bowl, combine the plant milk with apple cider vinegar. Let this mixture hang out for 5 minutes. You’ll notice it thickening, which is just what we want for that extra flavor.

Heating the Almond Butter

Warm the Almond Butter

Next, take your almond butter and place it in a heatproof bowl. Microwave it for a few seconds until warmed. This step is simple, yet it makes a difference in achieving a smoother batter. Set it aside when you’re done.

Combining the Dry Ingredients

Whisking Together

Now it’s time to grab a medium bowl! Whisk together oat flour, gluten-free flour, cocoa powder, baking soda, baking powder, and sea salt. This dry mix is crucial for the classic pancake texture we all love!

Mixing the Wet Ingredients

Creating the Batters

In a larger bowl, combine your flax egg, vegan buttermilk, maple sugar, and vanilla with the warmed almond butter. Gently mix until it’s smooth. The combination of these ingredients will create a delightful base for your pancakes.

Blending Wet and Dry

Combining Ingredients

Gradually pour the dry ingredient mix into the wet mixture. Stir it all together until you have a smooth batter. You want it to be well-blended but not over-mixed. Let that batter rest for a few minutes for a fluffier finish.

Cooking the Pancakes

Pouring the Batter

Now for the fun part! Preheat a nonstick skillet over medium heat. Pour about 1/3 cup of the batter onto the skillet for each pancake.

Flipping the Pancake

Cook those pancakes for about 2 to 3 minutes. You’ll see the edges firm up, so it’s time to flip! Cook for another 1 to 2 minutes until they turn a lovely golden color.

Keeping Pancakes Warm

Storing Cooked Pancakes

After cooking each pancake, transfer them to a parchment-lined baking sheet. Pop them in a warm oven set to 200°F. This will keep them warm while you finish cooking the rest.

Cleaning the Skillet

Preparing for More Pancakes

Between batches, take a moment to wipe out crumbs from the skillet. This ensures that each pancake cooks evenly.

Preparing the Topping

Making Powdered Sugar

To dress these little delights, blend maple sugar with cornstarch until it’s fine and powdery. A light sprinkle over the top before serving adds a nice touch.

Serving Suggestions

Top your pancakes with warm maple syrup or fresh fruits, like berries or bananas. If you’d like a creamy element, consider a dollop of coconut yogurt on the side. These additions will elevate your pancakes even more!

Tips for Success

Make sure your skillet is adequately heated. This results in perfectly cooked pancakes without burnt edges.
Letting the batter rest for a few minutes will yield fluffier pancakes. It’s worth the wait!
Feel free to experiment with different non-dairy milks for unique flavor variations. Almond milk, soy milk, or oat milk can each bring a different twist.

Variations

For an extra chocolatey treat, consider adding chocolate chips into the mix. You could also incorporate nuts or seeds for a lovely crunch and added nutrition.

Storage Tips

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can even freeze pancakes with parchment paper between each layer. This way, you have a delicious breakfast option ready for those busy mornings.

Pairing Ideas

For a delightful sweet-salty experience, pair these pancakes with crispy bacon or sausage. You could also enjoy them alongside a refreshing smoothie to create a complete breakfast spread.

FAQs

Can I use regular flour instead of gluten-free flour?
Yes, regular all-purpose flour can be used if gluten is not a concern.
How can I make these pancakes without flaxseed?
You can use a chia egg (1 tablespoon of chia seeds mixed with 3 tablespoons of water) as an alternative.
Can I prepare the batter ahead of time?
Yes, the pancake batter can be stored in the fridge for up to 24 hours before cooking.
What can I substitute for almond butter?
Any nut or seed butter will work well, such as peanut or sunflower seed butter.
Are these pancakes suitable for kids?
Absolutely! These chocolate pancakes are kid-friendly and a great way to incorporate healthier options.

Now that you have all the tools and tips, you’re ready to bring these Chocolate Pancakes to life. Each bite is rich and satisfying, making breakfast not just a meal, but a delightful experience for you and your loved ones. Enjoy!