These light, crisp  chocolate vegan pancakes can be quickly whizzed up for the perfectly sweet breakfast or dessert!

Now you might be looking at these and thinking vegan ‘chocolate’ pancakes?  They don’t look chocolate, they look plain.  Don’t be fooled friends!  We discovered Foodie Flavours a while ago at a food festival and became huge fans.  Their natural essences and flavours add everything from subtle and delicate to slap you in the face flavour!  And, while I’ve not tried them all (yet), the ones I have tried don’t taste even remotely artificial.

Their range is quite staggeringly comprehensive too, from bubblegum to prosecco to pistachio and everything in between!

Vegan Jaffa Cakes – my first outing with Foodie Flavours and an almost unbelievable success! Tangy, chocolate orange perfection!

Oaty Raspberry Cookies – how to impart gorgeous fruity flavours without altering the mix or batter consistency!

Raspberry, Apricot and Almond Baked Oats – baked oats are HUGE in our house as they’re a great batch bake for super quick weekday breakfasts!

Raspberry and Almond Cake – 3 times I made this cake to get it just right (gluten free was NOT my friend back then)

Back to the chocolate vegan pancakes though, which are an absolute doddle to make.

I wrote a detailed post all about how to make vegan pancakes and for this chocolate version the principles are exactly the same.  Easy peasy lemon squeezy principles at that.

This pancake recipe calls for just 6 ingredients and can easily be made gluten free by swapping the flour for oats.  Using a good quality blender means the oats get whizzed fine enough to produce meltingly soft but crispy on the outside vegan chocolate pancakes.

The sweet hazelnut and chocolate natural flavouring gives the finished pancakes the most incredible taste.  There were a number of times I just stood there sniffing the bottle.  Food junkie, that’s me.

I tried a few pancakes with some chocolate chips sprinkled in as well but to be honest, they didn’t need them.  The flavouring imparted enough chocolate flavour in this pancake recipe.

For the topping I roasted a few hazelnuts then drizzled the whole lot with maple syrup.  Was there ever a pancake stack that didn’t look and taste better without a maple drizzle?