Vegan Chocolate Chip Pancakes

Being Italian I didn’t grow up eating pancakes like some of my friends in the States did, so I rarely eat them, but the other day I had this huge craving for some reason, so I thought I could test out a recipe for my blog, and the pancakes came out really good!
So today I tried again, I made a few adjustments, and the result was a stack of delicious, fluffy pancakes, easy to make and of course vegan!

Also fun fact: with my parents we decided to call them the Pisa Pancakes, since they were leaning and almost fell over. Lol I’m very bad at stacking them up.


Makes about 9 pancakes

For the pancakes

  • 1 1/4 cups white flour 
  • 1/4 cup desiccated coconut
  • 1 tbsp baking powder
  • pinch of salt
  • 1/4 cup dark chocolate chips
  • 1 1/2 cups soy milk (or any other plant milk)
  • 3 tbsp sugar (I use brown sugar)
  • 3 tbsp corn oil (or any oil that doesn’t have a strong flavor like olive oil)
  • vegan butter or margarine

For the chocolate sauce

  • 3 tbsp unsweetened cacao powder
  • 1 tbsp coconut oil
  • 2 tbsp maple syrup (or any other syrup you have)


Mix all the dry ingredients in a bowl, then add the rest of the ingredients except for the vegan butter (you need that for the pan), and let the mixture sit there for a few minutes.

In the meantime heat up a large pan on the stove over low/medium heat, and melt the vegan butter on it before pouring the batter on the pan.

Then cook like any other pancake, so about a couple minutes on each side. I usually flip them when I see little bubbles forming on top.

For the chocolate sauce just mix the cacao with the syrup and melted coconut oil.
Of course you can also add additional toppings like fruit or syrup. 

If you want you can double the recipe and freeze the pancakes, they usually only need one minute in the microwave to be reheated, and they taste just as good!




Author: Marta Nepi

Vegan | Italy

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