Gluten-Free Vegan Double Chocolate Pancakes

These Gluten-Free Vegan Double Chocolate Pancakes are a deliciously fluffy and decadent breakfast! Made with rolled oats and loaded with chocolate chips. Thanks to Bob’s Red Mill for sponsoring this post!

Did you know we’ve been making pancakes for over 30,000 years?? History seems to suggest we were making a kind-of pancake back in the Stone Ages. The ancient Greeks and Romans reportedly ate pancakes sweetened with honey (yum). Pancakes made their way over to the American colonies, where two pancake recipes were published in Amelia Simmon’s American Cookery in 1796. (Source)

Let’s be real: I’m sure the stone age pancakes, most likely made simply from a combination of grains and water and cooked on a hot rock, aren’t the same as today’s sweetened flapjacks. Even Simmon’s recipes differ from what we think of as today’s pancakes.

Today? I want my pancakes thick, fluffy, sweet, and tender. A breakfast indulgence that is worthy of a glistening drizzle of pure maple syrup. The classic buttermilk pancakes are great – soft, sweet, and golden. But want to know what’s even better?

Double. Chocolate. Pancakes.

The chocolate pancake batter itself has cacao powder mixed in, giving it a warm and deliciously chocolatey flavor. When scattered through with dark chocolate chips, you’ve got yourself a breakfast that can double as dessert.

Whenever you have them, they’re going to be better for you than you’d guess by how they taste. They’re absolutely decadent, but they’re also gluten-free, dairy-free, refined sugar-free, vegan, and oil-free! 

The batter is made quickly and easily in a blender. We use Bob’s Red Mill’s Gluten-Free Rolled Oats in this recipe, and the oats act as the flour once they’re blended with the batter. You could also use Bob’s Red Mill’s Oat Flour – the result is the same! We blend the oats with dairy-free milk, apple cider vinegar, cacao powder, applesauce, maple syrup, baking powder, sea salt, and vanilla. Blend, blend, blend until smooth!

Once your batter is blended and left to thicken for a few minutes, stir in all your chocolate chips. Then cook your pancakes as you normally would! They cook up thick and fluffy, and once they start firming up around the edges, they’re easy to flip.

Topped with chocolate chips and maple syrup, they are an insanely delicious breakfast treat. Or…really go for it with ice cream and caramel sauce for dessert. Some of my favorite topping options are:

• Berries
• Banana slices
• Nut or seed butter
• Coconut butter
• Dairy-free yogurt
• Dairy-free ice cream
• Paleo caramel sauce

Be creative. Pancakes are a fun food, so have fun with them :) sometimes I fill mine with goodies, roll it up like a taquito, and eat it like that. It is DELICIOUS.

I hope you love and enjoy these pancakes as much as I do!! 

Other delicious breakfast treats:

• Banana Blueberry Pancakes
• Paleo Vegan Waffles
• Vegan Pumpkin Pancakes

Gluten-Free Vegan Double Chocolate Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

• Author: Rachel
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: About 12 pancakes 1x

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Description

These Gluten-Free Vegan Double Chocolate Pancakes are a deliciously fluffy and decadent breakfast! Made with rolled oats and loaded with chocolate chips.

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Ingredients

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• 1 cup almond milk or dairy-free milk of choice
• 1 teaspoon apple cider vinegar
• 1¾ cups (168g) Bob’s Red Mill gluten-free rolled oats
• ⅓ cup cacao powder
• ½ cup (113g) unsweetened applesauce (you can substitute mashed banana, mashed sweet potato, or unsweetened pumpkin puree)
• ¼ cup (84g) pure maple syrup
• 1 tablespoon plus 2 teaspoons Bob’s Red Mill baking powder
• ¼ teaspoon sea salt
• 1 teaspoon vanilla extract
• ½ cup chocolate chips
• To serve: coconut whipped cream, pure maple syrup, fruit, ice cream, and/or seed or nut butter

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Instructions

1. In a small bowl or liquid measuring cup, combine the dairy-free milk of your choice and apple cider vinegar and let stand for 3 minutes.
2. In a blender, combine the dairy-free milk mixture, oats, applesauce, cacao powder, maple syrup, baking powder, sea salt, and vanilla.
3. Blend for 30 seconds until the oats are broken down and smooth. Let the batter stand for 5 minutes to thicken up. Stir in the chocolate chips.
4. While the batter thickens, heat up a skillet or griddle pan to medium heat. Once pan is hot, add a bit of coconut oil to grease the pan (skip if using a non-stick skillet), and then add about ¼ cup of batter to the pan. Cook for 2 minutes or until the edges look cooked, before flipping gently, and cooking for another 1-2 minutes. They should be fluffy.
5. Repeat until all of the batter is gone, adding more coconut oil (if needed) between each pancake. If you’re using a griddle or large pan, you can do more than one at a time.
6. Serve warm, with toppings!
7. If saving for later, store wrapped in plastic wrap or an airtight container in the refrigerator. Reheat in the microwave for 15 to 30 seconds.

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