The vegan cocoa pancakes gluten-free are derived from my old recipe for gluten-free, egg-free, and lactose-free pancakes. A simple recipe, healthy and genuine, without fats, ideal for those following a vegan diet and those who are gluten or lactose intolerant. But also perfect for chocolate lovers on a diet like me!
To make these pancakes, I started from the recipe I just mentioned and even simplified it. I had some almond milk at home to use up, but you can also use soy or oat milk, obviously unsweetened.
Below there’s also a small video of the vegan cocoa pancakes, a new technical experiment for me since I never make videos. But now let’s see how they’re made…
Find more delicious breakfast options here:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Cooking time: 5 Minutes
- Portions: 6 Pieces
- Cuisine: Healthy
- Seasonality: All Seasons
Ingredients
- 2 oz buckwheat flour
- 1 tbsp brown sugar
- 2 tbsp unsweetened cocoa powder
- 1 pinch salt
- 1/2 tsp gluten-free baking powder
- 2/3 cup almond milk (unsweetened)
- Total Points = 9 WW points
- Points per 1 pancake = 1.5 WW points
- Points for 2 pancakes = 3 WW points
Tools
- Bowl
- Hand Whisk
- Pan
- Ice Cream Scoop
- Spatula
Preparation
In a bowl, mix all dry ingredients with a whisk: flour, baking powder, cocoa, salt, and sugar to break up any lumps of cocoa. Pour the almond milk slowly while mixing with the whisk to obtain a smooth batter.
Let the batter rest just as long as it takes for the pan to heat up: if you use a good non-stick pan, there will be no need to use any fat as the pancakes won’t stick. I’ve mentioned the one I use in the tools above. The pan needs to be hot before proceeding to cook the pancakes. Using a small ladle or, as I do, an ice cream scoop, pour a spoonful of batter into the pan. Bubbles will soon start forming on the surface: wait until the surface is dry and gently lift the pancake from the pan bottom starting from the edges with a silicone spatula. Flip it quickly and wait a few more seconds for it to cook on the other side: it doesn’t take long to cook the second side.
As the pancakes are cooked, transfer them to a plate. No need for kitchen paper as there’s no fat to absorb, but I liked taking the photo with that napkin underneath… If you want, you can make more and then freeze them, I’ll explain how at the end of the recipe.
And here’s a photo of the vegan cocoa pancakes while I was trying to find the right position for the photo! Unfortunately, it’s gloomy today, as you can see, but luckily I consoled myself with the scent of chocolate, and believe me, it was really strong while I was cooking the pancakes!
Let your kids try them, it’s a truly healthy snack as well as light! What can I say? I’m thrilled: this recipe is super fast, ideal even for those who have never cooked in their lives. And the result: chocolate pancakes delicious even plain! What do you suggest for topping them? Let me know in the comments!
Enjoy!
by Giovanna Buono
Storage
These pancakes stay good for a couple of days in a bag outside the fridge. If you want to freeze them, place them one on top of the other separated with a piece of parchment paper, so they won’t stick together, then place them in a freezer-safe bag. This way you can take out only one or two if needed. Once defrosted, you can reheat them in a pan slightly before adding toppings.
Here’s a small video of the preparation, as promised, from my YouTube channel: vegan cocoa pancakes
What other milk can I use?
You can use any milk you prefer, but it’s important that it has no added sugars and fats. Among plant-based options, I recommend soy milk as it provides some protein content while almond or oat milk does not. Obviously, if you’re not following a vegan diet, you can also use skimmed cow’s milk without sugars, the same quantity, the Weight Watchers points remain unchanged.
Can I use a different type of flour?
Certainly, you can use other flour, but be careful about gluten if you’re intolerant. I’ve also made them with all-purpose flour, and they turned out well, but I haven’t tried with rice flour. If you try it, let me know if they turned out good!
