prep: 10 mins / cook: 15 mins / quantity: approx 10 pancakes

Recipe and photos by The Cook & Him

These light, crisp  chocolate vegan pancakes can be quickly whizzed up for the perfectly sweet breakfast or dessert!

This pancake recipe calls for just 6 ingredients and can easily be made gluten free by swapping the flour for oats.  Using a good quality blender means the oats get whizzed fine enough to produce meltingly soft but crispy on the outside vegan chocolate pancakes.

The sweet hazelnut and chocolate natural flavouring gives the finished pancakes the most incredible taste.  There were a number of times I just stood there sniffing the bottle.  Food junkie, that’s me.

I tried a few pancakes with some chocolate chips sprinkled in as well but to be honest, they didn’t need them.  The flavouring imparted enough chocolate flavour in this pancake recipe.

For the topping I roasted a few hazelnuts then drizzled the whole lot with maple syrup.  Was there ever a pancake stack that didn’t look and taste better without a maple drizzle?

Ingredients

Optional topping:

  • 1/3 cup (50g) toasted hazelnuts – skins removed
  • Drizzle of maple syrup

Instructions

  1. For the pancakes put all the ingredients into a blender cup and whizz until thick and smooth
  2. Pour a little drizzle of oil in to a large non-stick frying pan over a low – medium heat. Pour or spoon in some of the mixture. I make 3-4 at a time. You can make the pancakes any size you want, just remember you have to flip them so leave some room in the pan!
  3. It’s quite a thin mixture so it’ll naturally spread
  4. Cook for a minute or so until large bubbles have formed on the uncooked side
  5. Using a large fish slice or palette knife carefully flip the pancakes and cook on the other side for a minute or so
  6. Stack the pancakes on a warmed plate and top with a some toasted hazelnuts and a drizzle of maple syrup
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