Enjoy these delicious and healthy chocolate pancakes that the whole family will love. They are perfect for the holidays or any breakfast day of the week. These fluffy, chocolatey stacks of goodness are sure to be a big hit for your breakfast table. A fabulous Whole Food Plant Based recipe. Oil free, refined sugar free, no highly processed ingredients, and gluten free!
Hi! Ameera here!
It’s no secret that I am a chocoholic. Like a lot of people, I need my chocolate. Chocolate is a passion of mine and it’s the first thought that passes through my head when discussing desserts. Moving to a Whole Food Plant Based lifestyle initially put a tiny crinkle in my life until I found healthy ways to incorporate chocolate into my diet. What better than making chocolate pancakes for breakfast! You can have your panCAKE and eat it too!
Fluffy and Chocolatey
Making gluten free pancakes adds another level of complexity to the dish as sometimes gluten free flour can be a tad overpowering and may not result in a light and fluffy pancake. You can totally swap out the gluten free flour for unbleached wheat flour if you are not restricting gluten from your diet.
You really want the chocolate to shine and not the flour. In this recipe, we accomplish both, a chocolatey and fluffy gluten free pancake that you can write home about! LOL
National Pancake Day is Feb. 13, 2018!
How perfect is it that National Pancake Day is the day before Valentine’s Day? But we couldn’t wait to post these luscious treats full of chocolatey goodness. We wanted you to have this recipe today as they are perfect for any day of the week. And you can bet that we’ll be celebrating National Pancake Day with this awesome pancake recipe!
WOAHHHH! It’s not what you think!
You may be looking at the photos of our wondrously yummy, chocolatey pancakes and be thinking “Oh no she didn’t! She sprinkled powdered sugar on top of these pancakes? WHAT?! That’s a huge No No!”
It’s not powdered sugar! “Say Whaaaattt?” It’s not! I promise! What we did was take a tablespoon of maple sugar also known as dehydrated maple syrup (WFPB compliant sweetener) and added a tablespoon of organic, gluten free cornstarch to it, and then placed it in a high speed blender (Ninja) and pulsed it on high for one minute.
It turned the mix into a “powdered sugar” consistency. Total Game Changer, right? We thought so too. Perfect to dress up any sweet treat or yummy pancake. 😉 We were super happy!
Give these lovelies a try, we hope you love them as much as we do!
I was very pleased with how tasty, chocolatey and FLUFFY these chocolate pancakes turned out. I was also uberly excited about the “mock powdered sugar” that Monkey created for this recipe.
WFPB Compliant Sweeteners – Use Sparingly!
WFPB compliant sweeteners should be used sparingly. We really try hard to limit and control how often we use sweeteners, as well as how much we use sweeteners in our recipes.
Additionally, we feel that enjoying an occasional WFPB treat keeps us more committed to our WFPB lifestyle as we don’t feel deprived of anything. That is why this way of eating works so well for us.
It is a realistic way of eating that can be sustained over a lifetime. No more yo-yo dieting. It is a lifetime commitment that we feel great about!
We recently discovered the beauty of maple sugar. We were searching for it everywhere and couldn’t find it at any local stores. We searched Amazon and found this beautiful unrefined natural sweetener – maple sugar.
It is prepared from the sap of the maple tree. It is basically dehydrated maple syrup.
Maple sugar has the following minerals present: potassium, calcium, magnesium, zinc, manganese, iron and selenium. Maple syrup and maple sugar are naturally sweet.
We love using it in our recipes.
WFPB Compliant Sweeteners
- Large, flat Copper Chef or Gotham Steel copper lined skillet or similar nonstick skillet
- Thin edged spatula
Enjoy these delicious and healthy chocolate pancakes that the whole family will love. Perfect for the holidays or any breakfast. These fluffy, chocolatey stacks of goodness are sure to be a big hit at your next breakfast table. A fabulous Whole Food Plant Based recipe. Oil free, refined sugar free, no highly processed ingredients, and gluten free!
Flax Egg Ingredients:
- 1 Tablespoon flaxseed meal
- 3 Tablespoons water
Vegan “Buttermilk” Ingredients:
- 1 cup plus 2 Tablespoons unsweetened plain plant milk
- 1 teaspoon apple cider vinegar
- 1 ½ Tablespoons unsweetened almond butter, warmed up
- ½ cup oat flour
- ½ cup GF flour (we used Bob’s Red Mill 1:1 Gluten Free Baking Flour)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla
- 3 Tablespoons maple sugar (dehydrated maple syrup)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
“Powdered Sugar” Topping Ingredients (optional)
- 1 Tablespoon maple sugar (dehydrated maple syrup)
- 1 Tablespoon organic cornstarch (or arrowroot powder)
- In a small bowl, add the flax seed meal and water. Stir the mixture and allow to sit for 10 minutes. (This is the Flax Egg)
- In a different small bowl, add the plant milk and 1 teaspoon apple cider vinegar, mix well and allow to sit for 5 minutes. (This is the vegan “buttermilk”)
- While your flax egg and vegan “buttermilk” are sitting, place the almond butter in a medium heat proof bowl and microwave the almond butter for a few seconds just to warm it up. Set aside.
- In a medium sized bowl, whisk together the following dry ingredients: flours, cocoa, baking soda, baking powder, and sea salt.
- Add the almond milk mixture (vegan “buttermilk”), flax egg mixture, maple sugar and vanilla to the almond butter. Mix well to create a smooth consistency.
- Add in the dry ingredients to the wet ingredients. Stir until smooth.
- Heat a nonstick skillet over medium heat. When the skillet is hot, scoop up 1/3 cup of the pancake batter and drop onto the hot skillet.
- Cook the pancake for two or three minutes. Small bubbles may or may not form on the surface. The key is to watch the edges of the pancake to ensure they are firming up. Use a very thin edged spatula and loosen the edges of the pancake all the way around until it moves easily in the skillet, then slide the spatula under the pancake and flip it over and cook for an additional one to two minutes.
- Place cooked pancakes onto a parchment paper lined baking sheet and place in a warm 200 F oven until all the pancakes are done. Do not stack them.
- Remove any crumbs and clean the skillet in between pancakes by wiping it out before starting a new pancake. Repeat the process with the remaining batter.
- If topping the pancakes with “powdered sugar”, make by combining 1 Tablespoon of maple sugar (dehydrated maple syrup) with 1 Tablespoon of organic cornstarch into a high-speed blender like a Ninja. Pulse on high for 30 to 45 seconds until the mixture is very light and has a powder-like consistency. Sprinkle over the chocolate pancakes.
- Serve with warmed maple syrup.
*Thin Edged Spatula: Using a thin edged spatula really helps ensure that the pancakes can be flipped properly. Wait until you see bubbles forming on the surface of the pancake and the most important part is waiting until the edges are firm. If you try to slide the spatula under the edge of a pancake and the batter is still gooey and sticks to the spatula, it is not ready to flip yet. Wait until you can slide the spatula under the edge and the pancake edge stays firm. Then go around the entire circumference of the pancake with the spatula loosening the edges before sliding the spatula completely under the pancake to flip. Clean the edge of the spatula between pancakes to remove crumbs.
*Nonstick Skillet: Finding a really, great nonstick skillet is a must when making pancakes.
Storage: Cool to warm, place in refrigerate or freeze. Use within 3 days if refrigerated. Use within 2 months if frozen.