• Charlotte Emily

Mini Chocolate Pancakes

Updated: Jul 29

Vegan Mini Chocolate Pancakes

These mini chocolate pancakes are a perfect breakfast, mid-morning snack or dessert... and if we add fruit as a topping then that's technically healthy right?! The pancakes have a strong chocolate flavour, but when we add another flavour (like the fruit) it's not too strong that it overpowers the other flavours. They aren't too sweet, as there's only a small amount of sugar in them, which means that the toppings hold the sweetness. So if you're like me, a chocolate fudge sauce is a good plan!


These pancakes are a little heavy, but are also fluffy in the centre. They're easy to adapt if you prefer other flavours and can be easily made in under half an hour if you have that pancake craving (we've all been there right?). With only one bowl, whisk, frying pan, a spoon or ladle and a spatula needed, these mini pancakes require no fancy equipment... so they're perfect for a quick bake.



Jump to the Recipe ↓



 

Can I change the flavour of the pancakes?

Yep! If you'd like plain vanilla pancakes, you can take out the cacao powder and add an additional 40g flour to replace it (to make sure that the amount of flour is the same as the flour and cacao powder in the recipe). You could also add cinnamon to vanilla pancakes, that would be lovely.


How do I know when the pancakes are cooked?

When the top of the pancakes have become darker, bubbles are coming through and if you slide a spatula underneath they come away from the pan, they're ready to flip over. Once they're flipped, leave them on a low heat until they move around the pan freely and don't stick. You can have a peak underneath and if the surface is a dark brown, they're ready!



Can I make these pancakes bigger?

Definitely, all you need to do is add more pancake batter to the pan and spread it around a little more, until they are the size that you want. You won't get as many as 12 pancakes, but you can easily double the recipe and make more batter for more pancakes.


Can I make them ahead of time?

Yep, this is really easy to do and though it only takes 5 minutes to make, having pancake batter ready to go in the fridge means you're always onto a winner. The batter can be stored in the fridge for up to a week in an airtight container, then taken out of the fridge and spooned into the frying pan just like you would if you'd made it fresh.



Do I need any fancy equipment?

Nope not at all! All you need is a bowl, whisk, frying pan, a spoon or ladle and a spatula. These are easily made and whisked by hand, so there's no need for a mixer... easy! The spoon or ladle makes it easy to add the same amount of pancake batter to the pan each time, so the pancakes are roughly the same size. If you want thicker pancakes, add a little more mix in each scoop, or use less if you'd like thinner pancakes (you will get more than 12 pancakes if you make them thinner).


How do I store these mini chocolate pancakes?

These pancakes are best when they're eaten fresh and warm out of the pan! But they can be made and kept for a few days in the fridge... just make sure they're in an airtight container. Then when you want them, they can be reheated in the pan!



 

What goes into these mini chocolate pancakes?

  • Plain Flour - this makes up the base of the pancakes and gives them the texture.

  • Cacao Powder - this is what gives the pancakes their chocolate flavour.

  • Caster Sugar - the sugar provides the sweetness to the pancakes.

  • Baking Powder - this is what boosts the rise in the pancakes.

  • Dairy-Free Milk - the milk binds the ingredients together and creates structure.

  • Vanilla Extract - this boosts the other flavour in the pancakes.

  • Oil - a little oil will help prevent the pancakes from sticking to the pan.


These mini chocolate pancakes are a perfect breakfast, mid-morning snack or dessert... and if we add fruit as a topping then that's technically healthy right?! The pancakes have a strong chocolate flavour, but when we add another flavour (like the fruit) it's not too strong that it overpowers the other flavours. They aren't too sweet, as there's only a small amount of sugar in them, which means that the toppings hold the sweetness. So if you're like me, a chocolate fudge sauce is a good plan!


These pancakes are a little heavy, but are also fluffy in the centre. They're easy to adapt if you prefer other flavours and can be easily made in under half an hour if you have that pancake craving (we've all been there right?). With only one bowl, whisk, frying pan, a spoon or ladle and a spatula needed, these mini pancakes require no fancy equipment... so they're perfect for a quick bake.


 


Mini Chocolate Pancakes


Total Time : 15 minutes

Preparation Time : 5 minutes

Baking Time : 10 minutes (per pancake)

Makes : 10 – 12 mini pancakes


Ingredients

  • 180g Plain Flour

  • 40g Cacao Powder

  • 1 1/2 tsp Baking Powder

  • 2 tbsp Caster Sugar

  • 280ml Dairy-Free Milk

  • 1/2 tsp Vanilla Extract

  • 2 tbsp Oil


Method

  1. Warm up your frying pan on a medium heat, whilst you make the pancake batter.

  2. In a bowl, place the flour, cacao powder, baking powder, caster sugar and mix until it's all combined.

  3. Then add the dairy-free milk, vanilla extract and oil into the dry ingredients, mixing until they come together into a smooth pancake batter.

  4. Turn the heat down to low and spoon your pancake batter into the pan. Spread it around a little to make it as even as possible.

  5. Leave them on a low heat for around 5 minutes, then flip them over and leave for a further 5 minutes (though if you make them thinner they will need less time). Repeat this process until all your pancakes are ready.

  6. I like to serve the pancakes with yoghurt or cream between them, with fresh fruit and chocolate sauce drizzled on top... so serve them as you prefer and enjoy!



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• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes

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