Chocolate Strawberry Pancakes (Vegan Gluten-Free)
These Chocolate Strawberry Pancakes are fluffy, delicious, super chocolatey and packed with real strawberries. They are made with wholesome ingredients are naturally gluten-free, vegan and egg-free.
It’s pancake season and these make such a delicious stack to serve for weekend brunch or for pancakes in the week as they are quick and easy to make. These pancakes are really chocolatey thanks to the cacao powder in the batter and also the dark chocolate chips inside the pancakes. They pair so perfectly with the strawberries and I love to add some coconut yoghurt on top to add creaminess and a fresher flavour.
Why will I love these pancakes?
These pancakes are delicious:
- Light, fluffy, soft and moreish
- Chocolatey, dark and rich
- Fruity, vibrant and fresh
- Naturally vegan, egg-free, dairy-free and gluten-free
- Easily nut-free
- Great to make at the weekend for brunch
- Easy enough to make for a quick breakfast too
- Easy to increase the batter and make more pancakes
- Strawberries and chocolate work so well together
- Wholesome, high in fibre and antioxidants
- Perfect for all the family
- Great topped with cooling coconut yoghurt
If you already love the sound of these pancakes then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourites in the “shop the recipe” section.
For the pancakes:
- Ripe banana: this adds sweetness and helps bind the batter, too. The riper, the better, or you can use applesauce, too.
- Plant-based milk with apple cider vinegar: this curdles when mixed together and binds the batter more. You can use your favourite dairy-free milk like oat, almond, soya or hazelnut, for example.
- Chia seeds: this helps to bind the batter as it’s egg-free.
- Oat flour: this adds fibre and goodness to the pancakes. Make your own oat flour by blending oats into a flour.
- Buckwheat flour: this is naturally gluten-free and adds a lovely texture. If needed, you can use gluten-free plain or regular plain flour.
- Cacao powder: to make them really chocolatey.
- Baking powder and salt: for the rise.
- Dark chocolate chips: you can use your favourite dark or dairy-free milk chocolate chopped up or in buttons or chips.
- Strawberries: fresh is best and I like to slice them thinly so they cook evenly.
- Oil: for frying off. I like a spray olive oil but coconut or another oil will work.
For the stacks I like to add some coconut yoghurt, more berries, chocolate, chopped pistachios and maple syrup, to drizzle.
Are these gluten-free and nut-free?
These are naturally gluten-free (please check your oats/oat flour is gluten-free) and to make them nut-free, check your milk, chocolate, and yoghurt and remove the pistachios on top.
How do I make them?
These are easy to make in a few steps:
- Mash the banana until smooth: and also stir the milk and vinegar together.
- Whisk together all the pancake ingredients: until smooth.
- Allow to rest for 5 minutes: to thicken.
- Spoon the batter into a hot non-stick pan: and add some fresh strawberries on top.
- Flip the pancakes over: and cook the second side.
- Repeat to make all the pancakes: keeping them warm if needed.
- Pile the pancakes high: and serve with your favourite toppings.
How long will they last?
These will keep for 2-3 days in the fridge in a sealed container (once cool) or you can freeze the pancakes, wrapped well, and allow to defrost before warming back up.
What else can I make?
If you are looking for more pancakes to try, how about:
- Chocolate Banana Hazelnut Pancakes
- Raspberry Tiramisu Pancakes
- Chunky Monkey Pancakes
- Vegan Protein Pancakes 3 Ways
- Chocolate Raspberry Crepe Cake
Chocolate Strawberry Pancakes (Vegan Gluten-Free)
These Chocolate Strawberry Pancakes are fluffy, delicious, super chocolatey and packed with real strawberries. They are made with wholesome ingredients are naturally gluten-free, vegan and egg-free.
Ingredients
For the Pancakes:
- 1 ripe banana, mashed (or 100g applesauce)
- 120ml plant-based milk with 1 tsp apple cider vinegar
- 1 tbsp chia seeds
- 60g oat flour
- 60g buckwheat flour
- 2 tbsp cacao powder
- 1 ½ tsp baking powder
- A pinch of salt
- 50g dark chocolate chips
- 4-8 strawberries, sliced
- Oil, for the pan
To Serve:
- 2 tbsp coconut yoghurt
- Fresh strawberries, chopped chocolate, crushed pistachios, maple syrup
Instructions
- Mash the banana until smooth. Stir the milk and vinegar and leave for 5 minutes to curdle.
- For the batter: into a mixing bowl, whisk together the mashed banana, milk-vinegar mix, chia seeds, both flours, the cacao powder, baking powder and salt. Whisk to a thick, smooth batter and then fold in the chocolate chips. Leave for 5 minutes.
- Slice the strawberries into thin slices.
- Heat a non-stick pan with some oil, and once hot, add scoops of the pancake batter and shape into circles (you can use an ice cream scoop or spoon). Top with some strawberry slices and fry for 2-3 minutes, until firming up underneath and then carefully flip and cook the other side until fluffy and cooked through (another 2 minutes or so). Remove from the pan and repeat to make all 8 pancakes.
- To serve: stack the pancakes on plates and top with some coconut yoghurt, fresh strawberries, chopped chocolate, crushed pistachios and some maple syrup.
- Enjoy straight away.
- Keep leftover pancakes in a sealed container (once cool) in the fridge for 2-3 days or in the freezer for 1 month and allow to defrost before warming back up in the pan.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Chocolate Strawberry Pancakes so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With pancake love x
p.s. this recipe was first made with Natures Heart but all opinions are my own and this blog post it not sponsored.
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