Vegan Chocolate Pancakes with Blackberries

Decadent and delightful, these Vegan Chocolate Pancakes with Blackberries are fluffy and chocolatey with tons of homemade vegan chocolate ganache over the top. The stack of pancakes gets a lovely scattering of blackberries as a fresh note to enhance the sweet and rich chocolate flavor.

While pancakes are a near-perfect food, they could definitely use some updating with new flavors. By adding cocoa and topping with ganache, you get these fabulous Vegan Chocolate Pancakes with Blackberries! Cocoa powder enhances the vegan pancake batter while the homemade chocolate ganache cascades over the short stack. For even more nuance, sweet blackberries are garnished on top to offset the intensity of the chocolate.

Chocolate and blackberries are such an awesome combination! When you need a sweet brunch recipe to treat yourself or for company, these pancakes are exactly what you're looking for. Vegan chocoholics have just found their new favorite brunch recipe.

How to Make Pancakes that are Vegan

Pancakes often combine eggs, milk, and other dairy ingredients that are not vegan. Instead of using those ingredients, there are plenty of swaps you can make to ensure a completely plant-based pancake.

• Almond milk in place of dairy milk
• Vegan butter in place of traditional butter
• Vegan chocolate chips in place of chocolate chips containing dairy

Although the chocolate pancakes do not contain eggs as a binder, you'll find that this batter does not need them! Because of the addition of baking powder, the pancakes have a great lift and airy texture to them. No additional fancy tools are required. Plus, this recipe does not contain heaps of added refined sugar!

Ingredients in Vegan Chocolate Pancakes with Blackberries

For the Pancakes:

• 2 cups organic all-purpose flour
• ¼ cup organic cacao powder
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon sea salt
• 1 teaspoon vanilla extract
• 3 tablespoons agave
• 2 ¼ cups almond milk (or your fave plant-based milk!)
• 1 tablespoon apple cider vinegar
• 3 tablespoons vegan butter

For the Chocolate Ganache:

• 2 cups vegan chocolate chips
• ½ cup almond milk

Toppings:

• Fresh blackberries
• Pure maple syrup

How to Make Vegan Chocolate Pancakes with Blackberries

Add the almond milk and apple cider vinegar together in a small bowl, stirring together until combined. Let it sit for 5 minutes until it becomes slightly thickened and activated. It will resemble a curdled texture, and that's exactly what you want! This creates homemade vegan "buttermilk" for a more nuanced pancake.

In a large bowl, mix the flour, cacao powder, baking powder, cinnamon, and salt. Whisk the dry ingredients until well combined.

Make a small well in the middle of the dry ingredients and add in the vegan buttermilk mixture, agave, vegan butter, and vanilla. Stir gently using a spatula until just combined. DO NOT OVERMIX!

*NOTE: If the batter is too thick and hard to stir, add some additional milk, 1 tablespoon at a time, until smooth yet thick.

Add 1 tablespoon of vegan butter to a heated skillet over medium-high heat and wait until it is fully melted. Pour ⅓ cup of pancake batter onto the surface of the skillet and cook for about 1-2 minutes until batter begins to bubble. Gently flip the pancake to its other side, cooking another 1-2 minutes.

*NOTE: Be sure to gently press down on pancake to ensure that center cooks through!

Once lightly browned on both sides, remove the pancake from heat and repeat these steps until all batter is used.

To make the Ganache:

In a small saucepan over low heat, add chocolate chips and milk, whisking constantly until fully melted and smooth. Once melted, remove from the heat. Let it cool slightly for about a minute.

To serve, stack pancakes onto one another and top with chocolate ganache, fresh berries, and lightly drizzle with maple syrup, if desired.

Tips and Tricks

If you choose to opt-out of using agave, you can always substitute with pure maple syrup, date syrup, coconut sugar, brown sugar, or pure cane sugar.

Instead of melted vegan butter,  you can use vegetable oil or coconut oil, if preferred.

Bon Appetit!

Recipes Similar to Vegan Chocolate Pancakes with Blackberries

I love blackberries and almost every other fruit! Check out these fruity dishes if you love this one:

• Lemon Blackberry Mint Tea
• Warm Vegan Apple Cinnamon Pancakes
• Mini Vegan Strawberry Peach Galettes
• Vegan Blueberry Donuts with Blueberry Glaze

Vegan Chocolate Pancakes with Blackberries

July 7, 2021 •

By Shanika

5 from 2 votes

These Vegan Chocolate Pancakes with Blackberries are a real crowd-pleaser and enhances the sweet and rich chocolate flavor along with the tartness of blackberries.

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Serves: 6 pancakes

Units:

US Customary|Metric

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Ingredients

VEGAN CHOCOLATE PANCAKES:

• 2 cups organic all-purpose flour
• ¼ cup organic cacao powder
• 2 tsps baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon sea salt
• 1 teaspoon vanilla extract
• 3 Tbsps Agave (See Notes!)
• 2 ¼ cups Almond milk (You can use your fave plant-based milk!)
• 1 tablespoon apple cider vinegar
• 2 Tbsps vegan butter, melted + 1 tablespoon for cooking  (See Notes!)

CHOCOLATE GANACHE:

• 2 cups vegan chocolate chips
• ½-1 cup Almond milk

TOPPINGS:

• Fresh blackberries
• Pure maple syrup

Instructions

TO MAKE PANCAKES:

• Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "slightly thickened" and activated.
• In a large bowl, add the flour, cacao powder, baking powder, cinnamon, and salt together and whisk until well combined.
• Make a small well in the middle of the dry ingredients and add in the milk-ACV mixture, Agave, vegan butter, and vanilla, stirring gently (using a spatula) until just combined. DO NOT OVERMIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 tablespoon at a time until more smooth, yet still thick enough.
• Add 1 tablespoon vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour ⅓ cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
• Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.

TO MAKE GANACHE:

• In a small saucepan over low-heat, add chocolate chips and milk, whisking constantly until fully melted and smooth. Once melted, remove from heat. Let cool slightly, about a minute or so.
• To serve, stack pancakes onto one another and top with chocolate ganache, fresh berries, and lightly drizzle with maple syrup, if desired.
• Bon Appetit!

Tips & Tricks

• SWEETENER: If you choose to opt out of Agave, you can always substitute with pure maple syrup, date syrup, coconut sugar, brown sugar, or pure cane sugar.
• OIL: Instead of melted vegan butter,  you can use vegetable oil or coconut oil, if preferred.

Nutrition

Calories: 547kcal | Carbohydrates: 79g | Protein: 10g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 517mg | Potassium: 104mg | Fiber: 7g | Sugar: 36g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 307mg | Iron: 7mg

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