Double-Chocolate Fluffy Panecakes

Vegan Double-Chocolate Fluffy Pancakes

Vegan Double-Chocolate Fluffy Pancakes

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast, Dessert
Keyword: Chocolate, Pancakes, Vegan
Servings: 7 pancakes
Calories: 141kcal
Author: Brandi Doming


  • 128g spelt flour
  • 24g natural unsweetened cocoa powder, sifted
  • 3 tablespoons potato starch
  • 2 teaspoons baking powder
  • ½ teaspoon fine salt
  • 180g canned “lite” coconut milk, shaken first
  • 6 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 42g mini semi-sweet dairy-free chocolate chips
  • fresh strawberries, maple syrup for serving Optional


  • Add the spelt flour, cocoa powder, potato starch, baking powder, and salt to a large bowl, and whisk well. Pour in the milk, syrup, vanilla, and chocolate chips, and stir with a spoon gently until combined. Don’t overmix. The batter should be fairly thick and smooth but not stiff. If you measured by weight, the batter should be just right, but if it seems stiff, add another tablespoon of milk. You don’t want a thin batter though or that will make thin, dense pancakes.
  • While your batter sits for 10 minutes, heat a griddle or nonstick skillet over medium-low heat, closer to low. It’s important to let your batter sit, as it allows the starch and baking powder to react with the liquids and yield fluffy pancakes.
  • After the 10 minutes and once the pan is hot, stir the batter just once more. Spray the griddle or pan with nonstick spray. Pour about ¼ cup of batter per pancake onto the hot pan but do not spread it out (this helps them cook up fluffy).
  • Cook for 3 to 4 minutes or until the edges are looking dry and the top is forming bubbles. Flip the pancakes, and cook another 1 to 2 minutes on the other side or until golden. If your pancakes are browning too quickly on the first side, slightly lower the heat. Repeat with the remaining batter, if needed. Serve with fresh strawberries and maple syrup.


To make this gluten free, sub both the spelt and potato starch with 1 cup + 3 tablespoons (190g) King Arthur Flour gluten-free (and gum-free) all-purpose flour. Don’t use a blend with added gums, which will ruin the texture. This blend is rice- and starch-based. I’ve only tested this blend and cannot vouch for other subs. If you cannot find potato starch, then sub with cornstarch. No other starches are recommended. Also, since there is no oil or much fat in this pancake batter, “lite” canned coconut milk is necessary because it has the right amount of fat to yield the best fluffy and moist texture. Do not use the carton kind; it is full of gums and vitamins and will ruin the texture. Full-fat coconut milk will make the pancakes too dense, while other milks will yield a chewy texture.

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