Fluffy Vegan Chocolate-Coconut Pancakes

Pancakes, crumpets, flapjacks, hot cakes.

These pan-fried wonders have so many names, depending on where you are in the world. We’ve always referred to these as crumpets growing up, while the term pancakes was reserved for larger, flat cakes that more closely resembled crêpes. Lately however, I’ve been seeing similar variations to these being referred to as pancakes all over the internet. No matter what you call them, these fluffy cakes with chocolate and coconut are sure to be an upgrade to your regular recipe.

Delicious vegan pancakes

Need some more convincing?

This recipe is a veganised version of an old favourite. It’s no different to what I remember, and uses alternate plant-based ingredients, which makes it healthier than it’s traditional counterpart. It’s refined sugar-free, egg-free and dairy-free, which makes it allergy friendly too, if you’re able to tolerate gluten.

Each pancake is thick, fluffy and dense, and the combination of coconut and chocolate chips is a winning one!

Celebrate the month of love with this stack, or recreate it for a special brunch, an after dinner dessert, or whenever you feel like some extra indulgence.

Follow the simple recipe below, let the batter sit for a while, and pan-fry your way to deliciousness. We thoroughly enjoyed ours with fresh seasonal fruit and generous drizzles of maple syrup. Raspberries, and dairy-free whipped cream are also perfect additions here. The sweet and tart flavours combined with chocolate, coconut, and the mouthfeel of warm, textured pancakes will leave you wanting more.

Bon appétit! ♥♥♥

 

Print Recipe
Fluffy Vegan Chocolate-Coconut Pancakes
Pancakes, crumpets, flapjacks, hot cakes. Call them what you like, these chocolate-coconut vegan pancakes are perfect for a special brunch!
Course Dessert
Cuisine Western
Servings
Ingredients
Dry ingredients
Wet ingredients
Course Dessert
Cuisine Western
Servings
Ingredients
Dry ingredients
Wet ingredients
Instructions
  1. For vegan buttermilk, combine 1 cup of soy milk with 1 tablespoon of apple cider vinegar, and set aside.
  2. In a large bowl, mix all dry ingredients and create a well at the centre.
  3. In a smaller bowl, whisk all wet ingredients together, including the buttermilk. Pour this mixture into the well, and stir until fully incorporated, taking care to ensure that no lumps exist.
  4. Cover and refrigerate the mixture. Allow batter to rest for 1.5 to 2 hours.
  5. To a heated, non-stick pan, add some coconut oil. Place scoops of batter onto the pan, and allow to cook through. The cakes are ready to be flipped once it starts bubbling.
  6. Top with fresh seasonal fruit, dairy-free whipped cream, and generous drizzles of maple syrup. Serve immediately. If kept overnight, store in a sealed container and reheat gently for best results.

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