The following chocolate pancakes recipe is an absolute-must weekend breakfast staple.
Chocolate for breakfast is a thing, and we should all embrace it. That doesn’t mean diving deep into a Nutella jar. But it could mean filling up on this gluten-free, sugar-free, and vegan chocolate pancakes recipe.
Cacao (pure chocolate) offers a host of health benefits, and it doesn’t need white sugar, white flour, and dairy to make it worthy for your palate. This recipe is guilt-free and worthy of a breakfast for yourself and your kids!
The pancakes turn out light, fluffy, boasting a rich and deep chocolate flavor. It feels so wrong, but it is oh so very right. If you’re feeling extra festive, pair these bad boys with a coconut cream sauce or a raw chocolate mousse. Adorn with fresh fruit.
Gluten-Free Vegan Chocolate Pancakes Recipe
- ¾ cup coconut flour
- ¼ cup coconut palm sugar
- ¼ cup cocoa powder (or raw cacao powder)
- 2-3 pinches sea salt
- 1 teaspoon baking powder
- 3 tablespoons chia seeds soaked in 1 cup water
- ¼ cup unsweetened applesauce
- 2 cups almond milk
- 2 teaspoons vanilla extract
- ¼ cup carob chips (optional–note most carob chips contain refined sugar)
In a large mixing bowl, add the coconut flour, coconut sugar, cocoa powder, sea salt, and baking powder. Mix until evenly combined.
In a small bowl, whisk together the chia seed mixture, applesauce, milk, and vanilla extract.
Add the wet mixture to the dry mixture slowly, whisking as you go. Once well combined, stir in the carob chips. Cover the bowl with saran wrap and let it sit in the fridge for 15-30 minutes.
Remove the batter from the refrigerator. Head a pan to medium/low heat. Once heated, lightly grease the pan with coconut oil or vegetable oil. Scoop about ¼ cup of the mixture at a time onto the pan to make one pancake. Cook each pancake for 2-3 minutes before flipping. Cook for another 2-3 minutes on the other side. Repeat for all pancakes.