The vegan cocoa pancakes gluten-free originate from my old recipe for gluten-free, egg-free, and lactose-free pancakes. A simple, healthy, and wholesome recipe, fat-free, ideal for those following a vegan diet and for those who are intolerant to gluten or lactose. But also perfect for chocolate lovers on a diet like me!
To make these pancakes, I started with the recipe I just mentioned and even simplified it. I also had some almond milk at home to use up, but you can also use soy or oat milk, obviously unsweetened.
Below is 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 to make them…
Find more delicious breakfasts here:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Cooking time: 5 Minutes
- Portions: 6 Pieces
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 2.12 oz buckwheat flour
- 0.53 oz brown sugar
- 0.35 oz unsweetened cocoa
- 1 pinch salt
- 1/2 teaspoon gluten-free baking powder
- 0.63 cup almond milk (unsweetened)
- Total Points = 9 WW points
- Points for 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 the dry ingredients with a whisk: flour, baking powder, cocoa, salt, and sugar to break up any lumps in the cocoa. Gradually pour in the almond milk while stirring with the whisk until you get a smooth batter.
Let the batter rest just while the pan heats up: if you use a good nonstick pan, there’s no need to use any fat as the pancakes won’t stick. I’ve listed the details of the one I use in the tools above. The pan must be hot before proceeding with cooking the pancakes. With a small ladle or, as I do, with the ice cream scoop, pour a spoonful of batter into the pan. Soon bubbles will start forming on the surface: wait until the surface is dry, and with a silicone spatula, gently lift the pancake from the bottom of the pan starting from the edges. 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, move them to a plate. There’s no need for kitchen paper as there’s not a gram of 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 to do it 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! Yes, unfortunately, it’s gloomy here today, as you can see, but luckily I consoled myself with the aroma of chocolate, and believe me, it was strong while cooking the pancakes!
Let your kids try them too; it’s a snack that’s really healthy as well as light! What can I say? I’m thrilled: this recipe is super quick, ideal even for those who have never cooked in their life. And the result: chocolate pancakes delicious even just plain! What do you suggest to fill them with? Tell me in the comments!
Enjoy!
by Giovanna Buono
Storage
These pancakes stay good for a couple of days in a bag out of the fridge. If you want to freeze them, stack them separated with a piece of parchment paper, so they don’t stick, and then place them in a freezer bag. This way, you can take out just one or two. Once defrosted, you can reheat them in a pan slightly before filling them.
Here, as promised, is a small video of the preparation 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 doesn’t have added sugars and fats. Among plant-based ones, I recommend soy milk because it provides some protein content, whereas almond or oat milk does not. Obviously, if you are not following a vegan diet, you can also use skimmed cow’s milk without sugars, same quantity, and the Weight Watchers points remain the same.
Can I use a different type of flour?
Of course, you can use another type of flour, but be careful about gluten if you’re intolerant. I’ve also made them with all-purpose flour, and they turn out well, but I haven’t tried with rice flour. If you try it, let me know how they turn out!
