Chocolate pancakes

serves 6-8

15 minutes prep time

By Bridgette Clare, categorized in Brunch

Chocolate pancakes

Pancakes aren’t just for Sunday mornings. With this recipe you can have fluffy chocolate pancakes, in 15 minutes flat, any day of the week.


1 serving Chocolate Vega® Clean* Protein (37 g) or Vega® Essentials (36 g)
60 g gluten-free oats
30 g gluten-free all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
60 mL applesauce
1 Tbsp sugar
2 Tbsp coconut oil, plus extra for frying
250 mL unsweetened almond drink


Maple syrup
1/2 chopped apple
Chopped nuts (like walnuts, pecans)


  1. In a blender, blend the oats and Vega® Clean* Protein or Vega® Essentials until combined into a fine flour.
  2. Place the flour in a bowl and mix in the gluten-free flour, baking powder, cinnamon, salt and sugar.
  3. In a separate bowl, combine the applesauce, almond drink and 30 mL of coconut oil.
  4. Add the wet ingredients to the dry, careful not to over mix (small lumps are ok).
  5. Set the mix aside to allow the baking powder to create air bubbles, for fluffier pancakes.
  6. Heat a frying pan on a medium heat. Splash water on the pan, if it sizzles, the pan is hot enough.
  7. Drop a little coconut oil on the frying pan and swirl to create an even layer.
  8. Now drop spoonfuls of batter on the frying pan, cooking 3 to 4 pancakes at a time.
  9. Cook until the batter is covered in bubbles, once bubbles start to burst and edges dry, flip.
  10. Once flipped, cook for a further 2 to 3 minutes.
  11. Repeat with the remaining batter, adding oil each time if needed.
  12. Top with chopped apple, nuts and maple syrup.

*At Vega®, Clean means: Non-GMO, suitable for vegetarians and vegans, gluten-free and non-dairy ingredients.