Chocolate Black Forest Baked Pancakes (Vegan)
Rich and delicious, these Chocolate Black Forest Baked Pancakes are a fun spin on the classic pancake, packed with juicy berries and topped with whipped cream and more chocolate sauce.
I love pancakes any time of the year, but especially for Pancake Day. If you want to try something different this year, why not bake your pancakes instead. The batter is egg-free and dairy-free, very similar to a regular batter but instead of frying off as circles, you pour it into a dish and bake until tender and delicious. This flavour combination is also extra special with rich cacao, melting dark chocolate and lots of mixed berries (from the freezer to make this easier and more accessible all year round).
Why will I love these pancakes?
These pancakes are so good:
- Chocolatey and fruity
- Like the classic Black Forest Gateau with berries, chocolate and whipped cream
- Naturally egg-free, dairy-free and vegan
- Made with better-for-you ingredients
- Easily gluten-free and nut-free
- Sweetened with banana
- With chia and flaxseed instead of eggs and for added fibre
- Made in one bowl
- With swirls of chocolate fudge sauce on top
- Comes together in 30 minutes
- Delicious warm or cold
- Easier and quicker than flipping pancakes
- Made with oat and regular flour
- High in fibre
- Rich in antioxidants with cacao and berries
- An ideal brunch or weekend breakfast
- Also delicious for dessert
- Everyone will love them
- Topped with whipped dairy-free cream
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 favourite and recommended products in the “shop the recipe” section.
For the pancake batter:
- Ripe banana: for sweetness. You can also use applesauce, too.
- Thick dairy-free yoghurt: I like NUSH or Cocos yoghurt as they are thick and creamy, naturally dairy-free and made with good ingredients.
- Evaporated coconut milk: this is from Natures Charm and is so thick and creamy and makes for the best textured pancaked.
- Maple syrup: for a bit more sweetness.
- Chia seeds and ground flaxseed: these acts as natural egg replacers and add fibre and protein.
- Oat flour: make your own by blending oats in a blender into a fine flour-like consistency.
- Plain flour: to keep these moist and tender. You can use GF flour where needed (with xanthan gum, or add ¼ tsp of your own).
- Cocoa powder: to make these chocolatey and rich.
- Raising agents: baking powder for the rise.
- Salt: for flavour.
- Mixed berries: I used a mix of raspberries, blueberries, blackberries and cherries, but strawberries and ant currants are also great.
- Dark chocolate chips or chunks: whatever you prefer.
- Chocolate fudge sauce: this is also from Natures Charm and is coconut based and so sticky, rich and chocolatey. Swirl this on top before baking and then drizzle more over the pancakes once baked.
And to serve:
- Mixed berry compote: this is a homemade compote using more mixed berries and lemon juice, warmed together until sticky and saucy.
- Whipped coconut cream: this is from Natures Charm and is so good. It whips up perfectly every time.
Are these gluten-free and nut-free?
These are easily gluten-free, as long as you use GF plain flour (with xanthan gum or add ¼ tsp of your own) and GF oats. Check that your yoghurt, milk and chocolate do not contain nuts.
How do I make them?
These are ready to go in a few steps:
- Mash the banana and add to a bowl: with the other wet ingredients.
- Whisk well: to combine.
- Sift and pour in the dry ingredients: and whisk again until smooth.
- Fold in the chocolate and berries: and evenly combine.
- Pour into the tin: and smooth over the top.
- Swirl on the chocolate fudge sauce: on top.
- Bake in the oven for 22 minutes: or until risen, firm to touch and soft.
- Meanwhile make the compote in a saucepan: and bubble for 10 minutes until saucy.
- Whip up the cream: until fluffy.
- Slice the pancakes and top with the cream and berry compote: and add some extra sauce and chocolate.
How long will they last?
These will keep for 2-3 days in the fridge in a sealed container or 1 month in the freezer (without the toppings and compote). Allow to defrost before eating cold or warming back up in the oven for 5-10 minutes.
What other recipes can I try?
For more pancake ideas:
- Raspberry Almond Sheetpan Pancakes
- Simple Vegan Vanilla Protein Pancakes
- Vegan Bacon and Blueberry Pancakes
- Chocolate Hazelnut Tiramisu Pancakes
- Chocolate Filled Pancakes
Chocolate Black Forest Baked Pancakes (Vegan)
Rich and delicious, these Chocolate Black Forest Baked Pancakes are a fun spin on the classic pancake, packed with juicy berries and topped with whipped cream and more chocolate sauce.
Ingredients
For the Pancakes:
- 1 ripe banana, mashed (100g)
- 100g thick dairy-free yoghurt
- 240ml Natures Charm Coconut Evaporated Milk
- 2 tbsp maple syrup
- 1 tbsp chia seeds
- 1 tbsp ground flaxseed
- 100g oat flour
- 100g plain or GF plain flour
- 30g cocoa powder
- 1 ½ tsp baking powder
- A pinch of salt
Add-Ins:
- 160g mixed frozen berries (e.g. cherries, raspberries, blueberries and strawberries)
- 50g dark chocolate chips or chunks
- 2 tbsp Natures Charm Chocolate Coconut Fudge Sauce
For the Compote:
- 200g mixed frozen berries
- 1 tbsp lemon juice
To Serve:
- ½ tin Natures Charm Coconut Whipping Cream, chilled overnight
- Extra Natures Charm Chocolate Coconut Fudge Sauce
Instructions
- Preheat the oven to 160Fan/180ºC and line a 20-cm/8-inch square tin with parchment paper.
- Add the mashed banana to a large bowl with the yoghurt, evaporated milk and maple syrup and stir well.
- Now pour in the chia seeds, flaxseeds and oat flour. Sift in the plain flour, cocoa powder and baking powder and add a pinch of salt. Whisk to a smooth, thick batter.
- Pour in the mixed berries and chocolate and fold together.
- Transfer the mix to the lined dish and smooth over the top.
- Drizzle the chocolate fudge sauce over the top and swirl together with a knife.
- Bake in the oven for 22-24 minutes, until risen and firm to tough.
- Allow to cool in the tin for 20 minutes and then carefully lift out to slice.
- Meanwhile, make the compote. Add the berries and lemon juice to a small saucepan and cook with a lid half on for 10 minutes, until bubbling and juicy.
- Place the coconut whipping cream in a bowl and whisk until fluffy (2-3 minutes).
- Serve the baked pancakes warm topped with the whipped cream, some compote and more chocolate sauce.
- Keep leftover pancakes in the fridge in a sealed container for 2-3 days or the freezer for 1 month. Allow to defrost and warm back up in the oven.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Chocolate Black Forest Baked 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 Charm, who I love. This blog post is not sponsored.
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I really want to try these! What could I substitute for the evaporated milk?
Hi there, you can use regular dairy-free milk instead – Enjoy!