Alcuni degli Pancake al cioccolato are an easy 4-ingredient breakfast perfect as a Valentine’s day treat. They are egg-free, dairy-free, and easy to make for a delicious chocolate breakfast.
I love making pancakes of all kinds for special occasions, like my Frittelle Di Pan Di Zenzero for Christmas or Pancakes di zucca for Halloween and for the upcoming Valentine’s Day, I wanted to make a special recipe full of taste.
These chocolate pancakes are delicious, very chocolatey, and a great breakfast stack for your loved one (or for your family, it really works for any occasion!).
Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!
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Pancake al cioccolato
Ingredienti
- 1 bicchiere Farina a lievitazione spontanea - (nota 1)
- ½ bicchiere Cacao in polvere non zuccherato
- ¼ bicchiere Zucchero Di Cocco - (nota 2)
- 2 tazza Latte di cocco in scatola - (nota 3)
Salsa al cioccolato
- 2 cucchiai Sciroppo d'acero - (nota 4)
- 2 cucchiai Cacao in polvere non zuccherato
- 1 cucchiaio Latte di mandorla - (nota 5)
- 1 cucchiaio Semi-Sweet Vegan Chocolate Chips
Istruzioni
- In a mixing bowl, whisk the self-rising flour, cocoa powder, and sugar.
- Pour the canned coconut milk and whisk to incorporate.
- Warm a pancake griddle with olive oil. Add 1/4 cup of batter per pancake and cook for 2-3 minutes or until it forms bubbles on top.
- Flip and cook another 1-2 minutes on the other side.
- Serve as a stack with chocolate sauce.
Salsa al cioccolato
- In a small bowl, add 1 tablespoon of almond milk and microwave for 30 seconds until lukewarm.
- Stir in the chocolate chips and return for 20-30 seconds in the microwave, stirring until the chocolate chips are melted.
- Stir in the unsweetened cocoa powder and maple syrup until smooth, dark and consistent.
- Drizzle on your pancake stack.
Note
Alimentazione
Ingredienti e sostituzioni
You only need 4 basic ingredients for this recipe. Here’s how to pick them.
- Farina a lievitazione spontanea – The baking powder in this flour makes the pancakes fluffy. If unavailable, use all-purpose flour and add baking powder (1 ½ cups flour + 2 ½ tsp baking powder). For a gluten-free option, use my convertitore senza glutine, ma non dimenticate il lievito in polvere.
- Cacao in polvere non zuccherato – The key ingredient for the rich chocolate flavor. Use high-quality cocoa powder for the best taste. It also works with cacao powder.
- Zucchero Di Cocco – This adds natural sweetness and works great with the cocoa flavor with its slight caramel flavor. You can substitute it with cane sugar, brown sugar, or even granulated white sugar.
- Latte di cocco in scatola – The high-fat content ensures moist and fluffy pancakes, which is essential for an oil-free recipe. If substituting with almond or soy milk, adjust by reducing 2 tbsp of milk and adding 2 tbsp of olive oil or melted plant-based butter.
If you want to make the chocolate sauce I used to decorate the pancakes, you need the following:
- Sciroppo d'acero: A natural liquid sweetener that adds depth and richness to the sauce. Agave syrup works as an alternative.
- Cacao in polvere non zuccherato: Enhances the chocolate flavor of the sauce.
- Latte di mandorla: Any plant-based milk works to loosen the sauce consistency.
- Gocce Di Cioccolato Vegano: Melts into the sauce for an indulgent, creamy texture.
How to Make Chocolate Pancakes
These pancakes are really easy to whip up, here’s how in pictures.
Mix the dry chocolate pancake ingredients in a bowl and pour the canned coconut milk.
Stir the batter until it’s consistent and there are no more flour lumps.
Measure a 1/4 cup of batter and pour it on a hot crepe pan with some olive oil.
Cook the pancakes for 2-3 minutes and flip them to cook for another minute.
I consigli di Carine
These pancakes are as easy to make as any other pancakes but I have a few tips that can help you make the best ones ever!
- Balance the Batter – The batter should be thick but pourable. If it’s too thick, add a tablespoon of plant-based milk at a time until you reach the right consistency. Avoid overmixing to keep the pancakes light and fluffy.
- Cook at the Right Heat – Use medium heat on your griddle or skillet. Too high, and the pancakes will burn before cooking through; too low, and they won’t rise properly.
- Use High-Fat Milk for Moistness – Cocoa powder can dry out baked goods, so using canned coconut milk keeps the pancakes tender. If using low-fat milk, add a bit of oil to compensate for the lost fat.
Suggerimenti per servire
These pancakes are a great breakfast and they can be served any way you like. Here are my favorites.
- Pila classica: Serve as a stack of pancakes with chocolate sauce drizzled on top. Garnish with fresh strawberries, raspberries, or blueberries.
- Bar per la colazione: Create a pancake bar with toppings like vegan whipped cream, chopped nuts, shredded coconut, and fruit syrups for a fun and customizable experience.
- Dessert Pancakes: Add dairy-free ice cream, a sprinkle of cacao nibs, and a drizzle of caramel sauce for a decadent treat.
easy and delicious❤️
Grazie mille!
What pan do you use dor pancakes? Thanks
I like a crepe pan, it cook the pancake faster, my brand is tefal.
I love pancakes, these were perfect, very easy to make