Fluffy Vegan Chocolate Pancakes

5 from 1 vote

Fluffy Vegan Chocolate Pancakes

When I only have 15 minutes to make breakfast, these fluffy vegan chocolate pancakes are my number one choice! I combine oat flour, cocoa powder, and applesauce to make healthy pancakes that are fluffy, rich, and naturally dairy-free.

Prep Time5

Cook Time10

Total Time15

Course: 30 Minutes or Less, Breakfast

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 117kcal

Author: Anjali Shah

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

US Customary - Metric

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