Simple Vegan Chocolate Brownie Pancakes
Extra fluffy vegan chocolate pancakes with rich brownie-like flavour. Kid-approved, perfect for celebrations or everyday treats, and just as tasty hot or cold.
Equipment
Ingredients
Flax Egg
- 1 tbsp ground flax
- 3 tbsp water
Dry Ingredients
- 2 cups all purpose flour
- 3 tbsp sugar
- ¼ cup dutch cocoa powder
- 1 tbsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 ¾ cup soy milk
- 1 tbsp apple cider vinegar (or lemon juice)* optional, but recommended
- 4 tbsp coconut oil melted
- 1 tsp vanilla extract
Instructions
- Start by making your flax egg. Mix the water and ground flax together in a small bowl. Let sit while you prepare your other ingredients.
- To a large mixing bowl, add the soy milk and apple cider vinegar together and stir. Let sit a moment.
- To a medium mixing bowl, whisk all of the Dry Ingredients together.
- Now, whisk the remaining Wet Ingredients together with the soy milk mixture.
- Pour the Dry Ingredients into the Wet, add in the Flax Egg, and gently stir (just to combine). Careful not to overmix.
- To a preheated griddle or pan, add the batter and cook until the edges begin to firm. Then flip and cook the other side. Serve hot with maple syrup!
Notes
Tips for the Best Pancakes
- Preheat your pan – A medium-low heat ensures pancakes cook evenly without burning.
- Don’t press down – Resist the urge to flatten pancakes with your spatula; let them rise naturally.
- Keep them warm – Place cooked pancakes on a baking sheet in a low oven (200°F) while you finish the batch.
- Make ahead & freeze – These pancakes freeze beautifully. Just reheat in the toaster or microwave for a quick breakfast.
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