Vegan and Gluten Free Fluffy Chocolate Pancakes with a Thick Chocolate Sauce
Achieving the dream of creating fluffy pancakes has been on my list of goals for quite some time I think I’m finally there! These cook easily and flip easily too, which is a key part of the pancake-making process for me. Not to mention they taste great and I’ve come up with a seriously drool-worthy chocolate sauce recipe to go along with the pancakes, which would honestly work perfectly with any other chocolate-based dessert. And to top it all off, this entire dish is gluten-free and vegan.
These pancakes also go brilliantly with any dark fruits, so blackberries, blueberries, red plums, cherries and so on. The chocolate sauce and the juice from the berries complement the pancakes well because the only downside to fluffy pancakes is that they can often turn out a little bit dry from being fried and having puffed up so much - usually when they’ve been refrigerated - so this dish as a whole is beautifully balanced when done right. Hence, they’re best served straight away, warm, but will keep in the fridge for a couple of days - just make sure to re-heat them well and serve with the sauce and lots of fresh berries.
So let’s get into the best bit… the recipe! This recipe makes 10.5 pancakes. You know how you’re always left with that little bit of batter than you make a baby pancake from? Yep that’s where the last 0.5 of a pancake came from.
P.S. they’re also super Instagrammable. It doesn’t get much better than that. Make sure to tag me in your recreations @allytheearthling and I’ll re-post my favourites, as always.
1 cup (130g) buckwheat flour
1 tbsp gluten-free baking powder
2 tbsp coconut sugar
1/2 tsp salt
2 tbsp cocoa powder
1 tbsp milled/ground flaxseed
2 tbsp coconut oil, melted
1 cup (230ml) hazelnut or almond milk
For the sauce: 2 tbsp cocoa powder mixed with 2 tbsp maple syrup
A handful of fresh berries of your choice
1. Sieve the flour, baking powder, salt and cocoa powder into a bowl. Add in the sugar (leave the flaxseed out for now) and mix until fully combined.
2. Melt the coconut oil if you haven’t already. Pour it into the dry mix along with the milk and combine fully. I used a small whisk to help get rid of lumps at this point.
3. Add and mix in the flaxseed. Set the pancake batter aside.
4. Heat about 1/2 tsp coconut oil in a frying pan - a non-stick pan works best! Use a pastry brush to spread the oil around the base of the pan once it's melted.
5. Using a table spoon, scoop out a spoonful of mixture from the bowl and into the pan. It should spread relatively evenly on its own but feel free to make it a more even-circle with the spoon if you’re a perfectionist like me! If you have space in the pan, add in another one or two pancakes to cook at the same time.
6. Cook the pancakes on a low-medium heat until there’s only a small amount of wet batter that’s visibly shiny on the top of the pancakes. Flip them using a spatula and cook for a further 1-2 minutes.
7. Transfer the pancakes onto a plate - you can make a giant tower if you want - and then repeat steps 5 & 6 with the rest of the batter until you’ve made all of your pancakes.
8. Whilst the pancakes are cooking, make the chocolate sauce if you haven’t already by mixing 2 tbsp cocoa powder with 2 tbsp maple syrup. If you want it a little thinner, add 1 tsp water. This serves 1 person so double or triple the recipe etc. as needed.
9. Serve the pancakes however you like, but remember they’re best eaten straight away (why would you want to wait anyway?)! Enjoy, I hope you love them and the gorgeous sauce as much as I do. And don’t forget the toppings!