02/15/2026
🥞 Fluffy Vegan Chocolate Strawberry Pancakes
A decadent plant‑based breakfast made with cocoa, cinnamon, and juicy strawberries—stuffed right into every pancake. These are rich, fluffy, naturally vegan, and finished with a sweet maple syrup drizzle.
Ingredients :
1 cup unsweetened almond milk
1 tbsp ground flaxseed
¼ cup maple syrup
2 tsp apple cider vinegar
½ cup water
2 tbsp coconut oil (or unsweetened applesauce for oil‑free)
1 tsp vanilla extract
¾ cup all‑purpose flour
¾ cup whole wheat flour
3 ½ tsp baking powder
½ tsp kosher salt
1 tsp ground cinnamon
⅓ cup unsweetened cocoa powder
1 cup thinly sliced fresh strawberries
Instructions :
In a small bowl, combine almond milk and ground flaxseed. Mix and rest 5 minutes to thicken.
Stir in vinegar, water, vanilla, and coconut oil (or applesauce). Whisk to combine.
In a large bowl, mix flours, baking powder, salt, cinnamon, and cocoa powder.
Make a well in the dry ingredients and pour in the wet mixture. Stir until a lumpy batter forms and let rest 10 minutes.
Heat a nonstick skillet over medium‑low heat and lightly oil. Scoop batter onto the pan and place several strawberry slices on each pancake. Gently cover the berries with a bit of batter.
Cook about 3 minutes or until bubbles form and edges look set. Flip and cook 3 minutes more.
Repeat with remaining batter. Serve warm with extra sliced strawberries and a generous pour of maple syrup.
🍓 Serving Tips :
✨ Add a sprinkle of powdered sugar or cacao nibs
✨ Top with extra berries or vegan whipped cream
✨ Pair with a latte or oat‑milk cappuccino for brunch vibes