Vegan Double Chocolate Pancakes

5 from 3 votes

These vegan Double Chocolate Pancakes are intensely chocolatey, with a gooey, chocolate sauce drizzled over. They are also whole wheat.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: Soy-free

Diet: Vegan, Vegetarian

Servings: (3 pancakes with sauce each)

Calories: 585kcal

1 ½ cups whole wheat pastry flour (can sub with half all purpose and half whole wheat)
¼ cup cocoa powder
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup coarsely ground walnuts (optional)
1 ¾ cups non-dairy milk
2 teaspoon apple cider vinegar
2 tablespoon flax meal (whisked with 6 tablespoon lukewarm water to make 2 flax "eggs")
1 teaspoon pure vanilla extract
¼ cup applesauce

Whisk the whole wheat pastry flour, baking powder, baking soda, cocoa powder, salt, and walnuts in a large bowl.
In another bowl, mix the non-dairy milk with the apple cider vinegar and let stand a couple of minutes. Add the flax eggs, vanilla extract and applesauce and whisk to mix.
Pour the wet mixture into the dry, and mix until it just comes together with no visible dry lumps. Don't overmix or try to make the batter very smooth.
Heat a griddle and pour ⅓ cup of the batter in the center. Wait until the edges look dry and a few bubbles appear on top. Flip with a spatula and cook the other side for a minute or until done.

Heat the milk until it is scalding hot but not boiling.
Place the chocolate chips, vanilla and maple syrup in a bowl. Pour the hot milk on top and use a whisk to stir until all the chocolate is melted.
Let the chocolate sauce stand while you make the pancakes which allows it to thicken a little.
Pour over the pancakes and enjoy!