Vegan Chocolate Pancakes |

Vegan Chocolate Pancakes

Favourites 13

Prep Time: 20 Minutes | Cooking Time: 10 Minutes
Serves 2-3 (makes 10 pancakes)

If you need to get even more avocado in your life, these chocolate pancakes can be made in minutes and taste more decadent than saintly. Forget banana pancakes, whip these up this weekend for an at-home brunch treat.


  • 300ml of plant milk
  • 2 eggs or flax eggs (if vegan)
  • ½ a ripe avocado
  • ½ tsp of baking powder
  • 2 tbsp of cacao powder
  • 2 tbsp of date syrup or any other syrup
  • 150g of gluten free flour

For The Syrup:

  • 2 tbsp of cacao powder
  • 3 tbsp of date syrup or any other syrup
  • 3 tbsp of plant milk
  • 2 tbsp of coconut yoghurt
  • 2 tbsp of organic rapeseed oil or coconut oil
  • Optional garnish: pecans and coconut yoghurt


  1. Put the plant milk, eggs, avocado, baking powder, cacao powder and date syrup into a blender and blend for 20 seconds before increasing the speed and blending for a further 20 seconds.
  2. Mix the wet mixture in a bowl into the gluten free flour.
  3. In a good non-stick frying pan heat up to a high temperature and add 1 tsp of oil.
  4. Spoon in two heaped tbsp of mixture for one pancake – the mixture will be thick so spread gently with the back of the spoon till it's about 5 inches in diameter. 
  5. Leave to cook for 2-3 minutes until golden and flip and cook on the other side - you can make two or three at once. 
  6. Rinse out the blender and add all the ingredients for the syrup before blending for 20 seconds on level 4 till nice and smooth and then heat on the stove.
  7. Serve the pancakes stacked high with the dripping chocolate sauce and a spoonful of yoghurt and chopped nuts.


Recipe courtesy of Honestly Healthy, by Natasha Corrett