Cocoa Pancakes: The Soft Lactose-Free Recipe Perfect for the Whole Family!
Do you remember my recipe for pancakes with raspberries and maple syrup? On that occasion I had prepared a special cocoa lactose-free version, but between one thing and another I forgot to publish it here on the blog.
Finally here they are! The other morning I craved that smell in the kitchen again and let me tell you: hot and just made they are a real treat, but the next day they are out of this world! And more practical too! The pleasantly bitter note of cocoa pairs perfectly with the sweet-and-tart taste of fresh seasonal strawberries, which you can replace with banana slices, blueberries or whatever you prefer. An incredible balance of flavors, bite after bite, that the whole family will love!
Why try this cocoa variation?
Every now and then a little indulgence is a must, don’t you think? If you want to turn a normal breakfast into a moment of pure pampering without overdoing it, this is the right recipe for you. They are great even with just a dusting of powdered sugar, but if you want to go all out (as I did), I recommend adding a few dollops of whipped cream (of course plant-based or lactose-free if needed)! A grating of extra dark chocolate, sliced almonds for crunch and finally fresh fruit on top.
Whether it’s for a slow weekend breakfast or a tasty snack, these pancakes will win you over at the first bite.
If you love pancakes like I do, here is a collection that might interest you:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Cooking time: 2 Minutes
- Portions: 25 pancakes
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: All seasons
Ingredients
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- 2 cups type 1 flour (semi-whole wheat)
- 1 1/2 cups plant-based milk
- 2 eggs (at room temperature)
- 1 tbsp peanut oil (+ as needed)
- 1/4 cup unsweetened cocoa powder (about 1 oz)
- 2 tsp baking powder
- 1 pinch salt
- 1/4 cup whipping cream (optional (use lactose-free or plant-based if needed))
- Some strawberries (or other seasonal fruit as desired)
- 1.5 oz dark chocolate
- as needed powdered sugar
- as needed agave syrup
- Some sliced almonds
Tools
- 2 Mixing bowls
- 1 Sieve
- 1 Hand whisk
- 1 Crepe pan
- 1 Lid
- 1 Spatula
- 1 Tea towel
- 1 Paper towel
Preparation
In a large bowl, sift the dry ingredients: that is, the flour, baking powder and cocoa. In another bowl, whisk the eggs with the oil and add the milk gradually with a thin stream.
Add also a pinch of salt and mix with a hand whisk or a wooden spoon.
In another bowl, combine the liquid ingredients: the eggs at room temperature and the seed oil, then whisk with a hand whisk until you obtain a smooth and homogeneous mixture.
Add the plant-based milk and mix well.
Pour the liquid ingredients into the dry ones, starting to work the batter.
You should obtain a smooth, homogeneous batter. Let it rest covered with a clean tea towel for about 10 minutes, so the leavening agent can activate.
Meanwhile, oil the bottom of a small crepe pan and remove the excess with kitchen paper, then pour a few ladles of batter at a time.
Let them cook for about 1 minute over low heat. Cover with a lid; this will help trap steam and make them fluffier. When bubbles appear, flip the pancake and continue cooking for another 30–40 seconds at most.
As the pancakes are cooked, stack them on top of each other to keep them warm.
Garnish with powdered sugar, a drizzle of agave syrup or berry topping (excellent choice!), a few slices of fresh strawberry and banana, and dark chocolate shavings and almond flakes!
And voilà… lactose-free cocoa pancakes are ready to be enjoyed!
Enjoy from La Cucina di FeFè!
Version with raspberries, dollops of cream and chocolate flakes
Storage
👉 Cocoa pancakes are delicious freshly made, but if you have leftovers you can store them at room temperature inside an airtight container (ideally separated by a sheet of parchment paper) for up to 2–3 days.
👉 You can also freeze them individually. Once ready, place them in a freezer bag always separated by parchment sheets. They keep in the freezer for 1 month. To bring them back to their original softness, avoid the microwave (which makes them rubbery). Heat them about a minute per side in a hot nonstick pan without fat or use a preheated oven for a couple of minutes.
1. Can I use sweetened cocoa?
Yes, but I recommend unsweetened cocoa to keep that perfect contrast with the sweetness of the cream and the tartness of the strawberries. If you use sweetened cocoa, omit the powdered sugar or agave syrup for garnish.
2. What can I use instead of strawberries?
If you can’t find strawberries or don’t like them, you can use raspberries, blueberries or banana slices as I did — all excellent alternatives. Coconut flakes also pair very well with cocoa!
3. Can I make them gluten-free?
Certainly! You can replace the type 1 flour with a rice flour and cornstarch mix, or with gluten-free oat flour. Also make sure the baking powder is certified gluten-free.
4. Can I use cow’s milk instead of plant-based milk?
Yes. If you have no particular milk intolerances or allergies, you can substitute the same amount of plant-based milk with cow’s milk.
