Vegan Double Chocolate Pancakes

Thick, rich vegan double chocolate pancakes are full of dark chocolate flavor and melty chocolate chips! Made with just a few healthy ingredients, gluten free, and naturally sweet.

Here we are on a Monday, having at vegan double chocolate pancakes. I’m not mad about it.

I love pancakes. How could you have a bad day when it starts with soft, sweet, pillowy pancakes?! Ya just can’t.

Since adding chocolate to life itself makes things infinitely better, adding chocolate to the pancake batter AND chocolate chips took my love for pancakes to a whole other level.

Ingredients for vegan double chocolate pancakes

• Rolled oats: you’ll blend the oats to flour consistency, which gives the pancakes a dense, rich texture and provides healthy whole grains.
• Cocoa powder: cocoa gives the pancakes rich chocolate flvor.
• Stevia: a bit of stevia sweetens the pancake batter.
• Pumpkin puree: you won’t taste the pumpkin, it just gives the pancakes super soft texture.
• Nondairy milk: milk brings the pancake batter together. I use unsweetened almond milk for neutral flavor, but any nondairy milk should work.
• Vegan chocolate chips: I like PASCHA unsweetened chips or Lily’s stevia-sweetened chips, but use whatever vegan chocolate chips you like.

Tips for making vegan double chocolate pancakes

• Measure the rolled oats before blending into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 1 cup of whole, rolled oats, then put that 1 cup into your blender to make flour.
• Use a 1/4 cup measure for uniform pancakes. To make sure your pancakes are roughly the same size and that they cook evenly in the time noted in the recipe, use about 1/4 cup of the batter for each pancake.
• If the batter gets too thick, add a splash of milk. While the griddle heats up you may notice the batter thickens, which is good, but if it seems way too thick to even spoon into the measuring cup, add a splash of milk and stir to loosen it up.
• After flipping, test to see if they’re done by using the back of a spoon to poke the center of the pancake. If the center still feels soft and gooey, simply cook for a few more minutes before removing from the pan.
• Go crazy with the toppings. The best pancake stacks always have good toppings, so go with whatever you like with chocolate! My favorites are nut butter, unsweetened vegan yogurt, date syrup, or fruit.

These vegan double chocolate pancakes are a rich, sweet and special weekend breakfast treat. You definitely will feel like you’re indulging, but they’re made with just a few simple, healthy ingredients!

Xo,

Sara