Chocolate Chip Pancakes with Raspberries and Coconut ( Top 14 Free)
VEGAN II GLUTEN FREE II DAIRY FREE II SESAME FREE II PALEO II EGG FREE II NIGHTSHADE FREE II FISH FREE II SHELLFISH FREE II SOY FREE II TOP 14FREE
Enjoy these deliciously light and fluffy chocolate chip pancakes, which are ideal for a special Valentine's Day breakfast or to satisfy your pancake cravings. Chocolate chip pancakes are delicious, and with my recipe, I made them healthier and indulgent.
I garnished these chocolate chip pancakes with raspberry yoghurt and fresh raspberries, adding a healthy touch to this delightful treat. You can feel good knowing they are vegan, gluten-free, dairy-free, sesame-free, and paleo.
These scrumptious chocolate chip pancakes are a true delight. Their flavour is more akin to a dessert than your usual breakfast. I sincerely hope you relish every bite of these tasty chocolate chip pancakes. Have a wonderful time flipping these delightful treats in the kitchen!
Notes on ingredients for chocolate chip pancakes
Chocolate
I like to use chocolate with a cocoa content of 70%, meaning that 70% of the chocolate has been made from ingredients in the cocoa bean. The remaining 30% will consist of other ingredients, such as sugar, predominantly but may also include, for example, tiny percentages of vanilla flavouring. The higher the percentage, the stronger the cocoa flavour, which means it will be more bitter and less sweet.
Use whatever chocolate you find palatable. Sometimes I will use 70/80% in my cooking and add a little extra sweetener like honey/agave/maple syrup. Dark chocolate is almost always dairy free unless it’s a cheap brand where they will add crappy fillers. My fave brands to eat and use in cooking are ( also allergy-friendly)
Green & blacks - Click here to go to the website.
Ombar - Click here for more info - buy this online at well easy OR in Waitrose or health food shops. ( Use my code KAM10 at the checkout for well easy to get £10 off your first shop)
Raw chocolate - Click here for more information.
Plamil chocolate - Click here for more info
If you have a soy allergy, always choose raw chocolate, as this will not have any soy ingredients added. (Always check on the label, though.)
Milk
I use a barista version of plant-based milk because it’s thicker, more robust, and more heat-stable. You could also use tinned coconut milk instead. For those with nut allergies opt for soy, coconut or oat milk instead.
Vanilla
The brand of vanilla paste I used is really good quality. It's slightly more expensive, but a little goes a long way, so try to use this variety rather than the essences, which are lower in quality.
Eggs/ Flax eggs
This recipe calls for eggs; however, if you are vegan, use flax eggs instead. There’s a link in the recipe below explaining how to do this.
Flour
I used a blend of gluten-free flour in this recipe. If you cannot eat nightshades, use buckwheat flour instead. Gluten-free flour blends almost always contain potato starch, which is a nightshade vegetable, so it should be avoided.
Ingredients
Tips on how to make the best pancakes ever!
Cook on a Hot Surface
Cook the pancakes on a flat, heavy-bottomed, preheated, and well-greased surface. A good heavy-bottomed griddle or frying pan will help.Know When to Flip - tell-tale signs
Bubbles will form on the surface of the pancakes and pop. Resist the urge to flip the pancakes more than once! Pancake edges are slightly dry.Before mixing your batter, always have pancake toppings ready.
Fresh pancakes are the best pancakes. Ensure you don’t lose a moment of that freshness by preparing all your toppings ahead of time. The butter should be softened, the syrup (or other sauces like caramel or chocolate) already warmed, the cream whipped, etc These toppings should all be ready for the arrival of the pancakes, not the other way around.
Always make a test pancake first
To ensure that the pan is hot enough. Pour a little spoonful of the pancake mix into the frying pan and see if it sizzles. That’s when you know the pan is ready.
Freeze your leftovers with parchment paper
Both pancakes and waffles freeze very well. Always allow the pancakes to cool completely. Then, place a square of parchment paper between each individual pancake before placing them in the freezer. This will prevent the pancakes from sticking together and freezing into a single blob.
Don't overmix the batter
This will cause the pancakes to turn out tough.
FAQ’s
Can you make this pancake recipe without eggs?
Yes, you can; just replace the eggs with flax eggs; get the recipe here.
Are these pancakes gluten-free?
Yes, I used gluten-free flour for this recipe. Please ensure that any add-ons or variations to this recipe are also gluten-free.
Where can I buy chocolate moulds for the decoration?
I bought mine from amazon take a look at these heart-shaped moulds here. For the mini chocolate bar moulds take a look here.
Similar recipes you might like:
Apple & cinnamon buckwheat pancakes with maple glazed walnuts
2 Portions - 45 min prep and cooking time
Step by step
Recipe
Pancake mixture
250 g gluten free SR flour
1 tsp bicarb of soda
310 ml coconut milk OR a barista milk
3 eggs or 3 flax eggs
25 g desiccated coconut
70 g bar Ombar chocolate chopped up ( or dark chocolate)
1/2 tsp vanilla extract
8 raspberries quartered
coconut oil to cook the pancakes
Raspberry chia jam
1.5 cups raspberries ( use any cup from the kitchen to measure)
25 ml water
1 tsp honey or maple syrup
1 tbsp chia seeds
juice of 1/4 lemon
Method
Make the jam by adding the berries, sweetener and water to a saucepan. Bring the mixture to a boil, then reduce the heat to medium/low and simmer for 10 - 12 minutes, stirring occasionally. Try to mash some of the berries as you stir to break them up.
After the cooking time, add the chia seeds and lemon and leave to sit for 15 minutes with a lid on.
For the pancakes, blend together the flour, coconut, milk, eggs ( or flax eggs), vanilla, and bicarb in a Nutri Bullet or similar. Add the chopped chocolate once blended together. The batter should be quite thick.
Add 1/4 tsp coconut oil and a couple of large spoonfuls of pancake mixture to a hot frying pan, then sprinkle over a few quartered raspberries.
Cook the pancakes on each side for a few minutes. See the pictures above. Keep covered in a warm oven till all of the pancakes are cooked.
To serve, assemble the pancakes, top with yoghurt and jam.
Support, freebies & shopping tips
Are you looking to save money on your FREE FROM ingredients without shopping in several places just to save a buck? Take a look at well easy they have made it well easy to shop for healthy free from allergy-specific ingredients. Find everything you need all in 1 place with over 50 filters. You will be sure to find food for your dietary restrictions that are healthy too!
And it’s cheaper than the health stores or supermarkets, don’t believe me? Take a look for yourself here. Check out my curated shopping list of all my recommended healthier ingredients that I love to cook with. Here’s the link. Use my code KAM10 for £10 off your first order ( £50 minimum order for the first shop).
This blog contains affiliate links, which means I may receive a commission if you make a purchase using the links. I have personally vetted and used all the products that I recommend.
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