These Gluten-Free Vegan Chocolate Pancakes are soft, fluffy and perfectly chocolatey. They're made without flax eggs or aquafaba and are refined sugar free too. They come together in one bowl and don't require a blender. The best indulgent breakfast or dessert!
How to make the pancakes
Scroll down to the bottom of the post for the full recipe.
- Mix together all the ingredients in a mixing bowl.
- Heat up a tiny bit of oil in a frying pan (non-stick is best) and add a few tablespoons of the pancake batter.
Tip: Control the amount of oil you use by using a spray-on oil or rubbing a piece of greased kitchen paper over the bottom of the frying pan – too much oil will make the pancakes ragged at the edges, and too little will make them hard to flip over.
- Cook on a low-medium heat for a few minutes until the bottom of the pancake comes away easily from the pan.
Tip: Use a non-stick frying pan so that the pancakes don’t stick to the bottom of the frying pan!
- Flip over and cook for another few minutes, until golden brown and crispy on both sides.
Tip: Use a spatula to flip over the pancakes.
- Repeat for the rest of the batter - makes around 8 pancakes.
How to make the chocolate sauce
- Break up the chocolate into small pieces and place in a bowl with the plant-based milk.
- Place the bowl over a pan of boiling water and stir regularly until melted.
Tips for making the chocolate sauce
- Make sure not to overheat it as the melted chocolate will ‘split’ if you heat it too much.
- If the chocolate does split, you can easily fix this by adding boiling hot water to it 1 teaspoon at a time and stirring well until the mixture goes back to normal.
Substitutions you can make to this recipe
- You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can replace the ground almonds with ground walnuts.
- For a nut-free version: replace the ground almonds with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds and use a nut-free plant-based milk.
- You can use any type of oil to fry the pancakes: coconut oil, olive oil or vegetable oil.
- You can replace the gluten-free flour with plain flour or spelt flour if you're not gluten-free.
Ingredients you can add to the batter
- Chocolate chips.
- Fresh or frozen berries, such as raspberries or blueberries.
Serving suggestions
I recommend serving these chocolate pancakes with chocolate sauce. Other delicious toppings include:
- Maple syrup.
- Almond or peanut butter.
- Chopped nuts.
- Fresh berries.
- Sliced bananas.
- Coconut yogurt or coconut whipped cream.
- Ice cream.
How long do these keep for?
These pancakes taste best when fresh, but leftovers keep covered in the fridge for up to a few days - reheat in a dry frying pan.
Can they be frozen?
- They can be frozen and last for about a month in the freezer.
- I would suggest wrapping them separately in cling film or keeping a layer of baking paper in between each pancake if you want to take them out of the freezer one at a time, otherwise you’ll end up with a solid block of pancakes!
- Either reheat in a toaster straight from frozen or leave to thaw at room temperature for about half an hour then reheat in a dry frying pan.
More gluten-free vegan pancake recipes
- Oatmeal Pancakes
- Coconut Flour Pancakes
- Banana Pancakes
- Buckwheat Crepes
- Oat Flour Pancakes
- Cornmeal Pancakes
- Banana Oatmeal Pancakes
- Crepes
- Buckwheat Pancakes
- Quinoa Pancakes
- Flaxseed Pancakes
- or browse the whole collection!
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Chocolate Pancakes
These Gluten-Free Vegan Chocolate Pancakes are soft, fluffy and perfectly chocolatey. They're made without flax eggs or aquafaba and are refined sugar free too. They come together in one bowl and don't require a blender.
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Servings: 8 pancakes
Calories: 126kcal
Ingredients
For the pancakes:
- 4 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon apple cider vinegar * (ensure gluten-free if necessary)
- 85 g (â…” cup) ground almonds (almond meal) **
- 85 g (â…” cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- 230 ml (1 cup) unsweetened almond milk (or sub any other plant-based milk)
For frying:
- Coconut oil (or sub vegetable oil)
For the chocolate sauce:
- 30 g (1 oz) dark chocolate *** (ensure vegan/gluten-free if necessary)
- 3 tablespoons unsweetened almond milk (or sub any other plant-based milk)
Instructions
For the pancakes:
- Place all the ingredients for the pancake batter in a bowl and mix well (no need to sift the flours).
- Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter.
- Cook on a low heat for a few minutes until you see little bubbles appear on the surface of the pancake.
- Use a spatula to flip it over and cook for another few minutes, until golden brown on both sides.
- Repeat for the rest of the batter - makes around 8 pancakes.
For the chocolate sauce:
- Break up the chocolate into small pieces and place in a bowl with the almond milk.
- Place the bowl over a pan of boiling water and stir regularly until melted – make sure not to overheat it as the chocolate will ‘split’ if you heat it too much.
- If the chocolate does split, you can easily fix this by adding boiling hot water to it 1 teaspoon at a time and stirring well until the mixture goes back to normal.
- Pour the chocolate sauce over the pancakes before serving.
- Leftover pancakes keep covered in the fridge for up to a few days - reheat in a dry frying pan.
Notes
*The vinegar is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the pancakes fluffy. If you don't want to use vinegar, replace with 1 tablespoon lemon juice instead.
***You can alternatively use almond flour.
***Use refined sugar free chocolate for a refined sugar free version.
I recommend serving these chocolate pancakes with the chocolate sauce. Other delicious toppings include:
- Maple syrup.
- Almond or peanut butter.
- Chopped nuts.
- Fresh berries.
- Sliced bananas.
- Coconut yogurt or coconut whipped cream.
- Ice cream.
- Almond or peanut butter.
- Chopped nuts.
- Fresh berries.
- Sliced bananas.
- Coconut yogurt or coconut whipped cream.
- Ice cream.
Nutrition Facts
Gluten-Free Vegan Chocolate Pancakes
Amount Per Serving
Calories 126
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 0.5g3%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.3g
Sodium 75mg3%
Potassium 92mg3%
Carbohydrates 17g6%
Fiber 3g12%
Sugar 7g8%
Protein 4g8%
Calcium 99mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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