These fluffy vegan chocolate pancakes make the most decadent sweet treat.

  • Serves: 10 people
  • Prep time: 15 minutes
  • Cooking time: 20 minutes
    • British
    • Dairy Free
    • Vegetarian
    • Vegan

    Vegan Chocolate Pancakes with Blueberry Compote

    Recipe Information

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    130g Plain Flour

    25g Cacao Powder

    2 tsp Baking Powder

    250ml Sweetened Almond Drink

    35ml Coconut Oil, melted

    35ml Maple Syrup

    1 tsp Vanilla Essence Pinch of Salt

    225g fresh Blueberries

    1 tbsp Soft Brown Sugar

    40ml fresh Orange Juice

    Pinch Ground Cinnamon

    Extra Coconut Oil, for frying


    Put the blueberries, orange juice, brown sugar and ground cinnamon into a small saucepan. Gently bring to the boil and cook for a couple of minutes, then allow to cool. 

    Put the plain flour, cacao powder and salt into a mixing bowl and whisk together. Put the almond drink, coconut oil, vanilla essence and maple syrup in a bowl together and whisk. Make a well in the flour mixture and pour in the almond drink mixture and, with a wooden spoon, draw in the flour and mix until you have a smooth batter, then allow to rest for a few minutes. 

    Heat some oil in a frying pan. Add 4 tablespoons of the batter in the pan, spoon into a circle and fry each side for a few minutes. Transfer to an oven to keep the pancakes warm while you cook the rest. 

    Serve the pancakes stacked alongside the blueberry compote.