Double Rich Chocolate Pancakes – a perfectly fluffy stack in everyone’s favorite flavor: a rich, double dose of chocolate goodness.
Yesterday I spent the day baking and cooking — the whole day in the kitchen, and I loved every minute. First up was breakfast: double chocolate pancakes. Chocolate milk plus cocoa powder in the batter makes these extra chocolatey, yet the pancakes remain light and fluffy.
I used chocolate soy milk in this recipe, but any chocolate plant-based milk will work. The batter yields pancakes that are vegan, gluten free, and still packed with great flavor and texture. Guests often say they can’t tell they’re made without eggs or dairy.
Double Rich Chocolate Pancakes
Adapted from a classic pancake recipe
Dairy free, egg free, gluten free, vegan
Yields: 12–15 medium pancakes
Ingredients:
- 2/3 cup gluten free all-purpose flour
- 2 tablespoons cocoa powder
- 1 tablespoon baking powder
- 1/4 teaspoon xanthan gum
- 1 cup chocolate soy milk (or other chocolate plant milk)
- 2 tablespoons maple syrup (or sweetener of choice)
Instructions:
- In a mixing bowl, whisk together the flour, cocoa powder, baking powder and xanthan gum, breaking up any lumps.
- Whisk in the chocolate milk and maple syrup until the batter is smooth and combined.
- Heat a lightly oiled skillet over medium-low heat. Using a 1/4-cup measure, pour batter onto the skillet.
- Cook until bubbles form on the surface, then flip and cook the other side until cooked through, about one minute per side depending on heat.
Chocolate plant milks are versatile: enjoy a cold glass after a workout, use them in smoothies, ice cream, pancakes, or to create a creamy dairy-free sauce. They add flavor and moisture while keeping recipes free of lactose, cholesterol, gluten, eggs and dairy.
Other recipe ideas using plant-based milks
Cheesy tomato stuffed waffles
Saffron doughnuts with rosewater icing
Plant-based milks are commonly fortified with calcium and vitamin D and can be a simple swap to make classic recipes dairy free without sacrificing texture or taste.
Disclosure: Compensation was provided for product sampling. The recipe and opinions are the author’s own.
Double Rich Chocolate Pancakes
dairy, egg, and gluten free, vegan
Ingredients
- ⅔ cup gluten free all purpose flour
- 2 tablespoons cocoa powder
- 1 tablespoon baking powder
- ¼ teaspoon xanthan gum
- 1 cup chocolate soy milk
- 2 tablespoons maple syrup (or sweetener of choice)
Instructions
- In a mixing bowl, whisk together flour, cocoa powder, baking powder and xanthan gum, stirring out lumps.
- Whisk in chocolate milk and maple syrup, combine completely.
- Using a ¼ cup measure, scoop batter onto an oiled skillet over medium-low heat.
- Flip when pancakes bubble, cooking through on the other side (about a minute or so per side).