Double Choc Chip Pancakes

Double Choc Chip Pancakes

Gluten-free, dairy-free chocolate pancakes for a special Sunday treat, these are oat-based and made with entirely vegan ingredients. The rich chocolate flavour is enhanced with the fresh, tangy raspberries and coconut cream.

2 - 3 sevings


20 minutes


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¾ C oats
¼ C Chia Seeds, milled to powder
2 Tbsp Plant-Based Protein Superfood Mix Chocolate
2 tsp Cacao Powder
1 tsp baking powder
½ tsp baking soda
¼ tsp sea salt
1 Tbsp apple cider vinegar
1½ - 2 C almond milk
1 tsp vanilla essence
½ slab Goji Berry Crunch Chocolate bar, coarsely chopped
Cacao Powder (optional for extra chocolate flavour)

nut butter
coconut cream
Cacao Nibs
Goji Berries


Step 1

Mix the oats, milled chia seeds, protein powder, cacao powder, baking powder, baking soda and salt and blitz in a blender until it reaches a coarse, sandy texture. Add some extra cacao powder if you want to make them more chocolatey.

Step 2

Add in the liquids and blend again. The mixture should resemble runny muffin batter.

Step 3

Heat coconut oil in a pancake pan over a medium heat and scoop two tablespoons of batter into the pan. Spread it a bit until it forms a circle and then add a few chopped pieces of the chocolate slab. Let it cook until the sides start to harden and then flip to cook through on the other side.

Step 4

Make a stack of 3-4 pancakes per plate and add the toppings before serving.

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