Fluffy Vegan Chocolate Pancakes
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Because chocolate goes with anything, let’s start our day with the best fluffy vegan chocolate pancakes ever! Heck, let’s end it with them too. Easily customizable with all the toppings, so go crazy and make them your own.
This is a sponsored conversation written by me on behalf of So Delicious. The opinions and text are all mine.
Pancakes are a treat in our house. I’m the mean mom that only makes them on the weekends, and then only when I’m up for slaving at the stove while my wild children eat them up like hungry wolves while I’m left with the crumbs they leave behind.
I only have one other pancake recipe on my site, Lemon Ricotta Pancakes, and they are delicious. But this time I wanted something shamelessly decadent that was easy to whip up (read bowl and spoon) and could be customizable for all my high maintenance children.
Pancakes so fine, you won’t believe they are dairy free
Enter So Delicious Dairy Free Frozen Mousse. Yeah, you read that right. FROZEN MOUSSE. I mean, I drool just reading that. And yep, your brain is connecting the right dots. We are putting it on pancakes friends. For breakfast. Because I AM THAT FUN MOM darn-it!
Words cannot even describe the deliciousness that is this frozen mousse. It’s like eating little puffy clouds. But clouds that taste so good you can’t stop eating. The good news is that you don’t have to stop eating them. Because each carton is only 330 calories or fewer.
Are you dead yet? The first time I had this, I was like….so I can literally sit on the couch, eat this entire carton and feel good about it? Christmas came early for me this year. If they didn’t melt, I’d wrap them up and put them under the tree.
They have seven different flavors: mango swirl, lemon swirl, chocolate chip, salted caramel swirl, strawberry swirl, peanut butter swirl, and cranberry cherry swirl. Every single one is incredible. And every single one was a hit on these vegan chocolate pancakes.
Fluffy vegan chocolate pancakes, just mix and cook!
These are stupid easy. I may even be willing to make them both weekend days!
- Mix ingredients in a bowl.
- Cook.
- Top with frozen mousse of choice and devour. Mix flavors for the ultimate treat!
We seriously cannot get enough of these. And the best part is they are made with all whole foods, and take such little time to make. Anything that lets me be a little lazy plus gives me mom brownie points is a huge win in my book.
They are so fluffy and very cake like. And anything I can describe as cake, my kids will eat. So winner.
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Fluffy Vegan Chocolate Pancakes
When I want to make breakfast feel extra special but I only have 15 minutes, these fluffy vegan chocolate pancakes are my number 1! I combine oat flour, cocoa powder, and applesauce to create pancakes that are fluffy, rich, and naturally dairy-free.
Servings: 12
Calories: 117kcal
Ingredients
- 1 ¼ cup oat flour
- ½ cup cocoa powder
- 1 ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup apple sauce
- ½ cup unsweetened dairy free milk , I used the So Delicious almond milk with cashew
- 6 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- ¼ cup chocolate chips (optional for added chocolate)
Toppings:
- So Delicious Dairy Free Frozen Mousse , try all 7 flavors
- Chocolate chips
- Sprinkles
- Nuts
Instructions
- Turn up the heat on your griddle, you want it nice and hot for cooking the pancakes. You know it’s ready when you spray some water on it and you hear it sizzle. Also if it is not non stick you should use a spray oil to avoid the pancakes sticking.
- Mix all the dry ingredients, except the chocolate chips, together in a bowl.
- Make a little well in the middle and add the wet ingredients. Mix well until just incorporated. Don’t over mix.
- Drop large spoonfuls onto the griddle. Cook about 4-5 minutes on each side. They should be slightly brown when ready.
- Top with your frozen mousse of choice, more chocolate chips, sprinkles, nuts….whatever you want to make it the best treat ever!
Notes
- My #1 Secret Tip for this fluffy vegan chocolate pancake recipe is to mix the batter only until the flour disappears. A few small lumps are completely fine and actually help create lighter, fluffier pancakes. Overmixing develops the starches in the oat flour and can leave the pancakes dense instead of soft and tender.
- Preheat before you pour: I always let my griddle heat completely before adding the batter. If the surface is not hot enough, the pancakes spread too much and will not rise into thick fluffy stacks. I test the griddle by sprinkling on a few drops of water, and when they sizzle right away, I know it is ready.
- Give a short rest: If I have an extra five minutes, I let the batter rest before cooking. This gives the oat flour time to absorb the liquids, creating a thicker batter that cooks into taller, softer pancakes.
- Wait before flipping: I only flip the pancake once the edges begin to look dry and a few bubbles have formed across the surface. Flipping too early can cause them to tear or lose their fluffy texture.
- Keep them warm: When I am making a large batch, I place the cooked pancakes on a baking sheet in a 200F oven while I finish the rest. This keeps every pancake warm without drying them out.
Nutrition
Calories: 117kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Sodium: 168mg | Potassium: 131mg | Fiber: 2g | Sugar: 9g | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg
