Vegan Mocha Pancakes Recipe

A mocha pancakes recipe was one of my first ideas when I decided to make coffee my ingredient of the month, but I wasn’t sure whether that was too sweet/ sickly. I ran a Twitter poll, and the results there were pretty divided too, so if this one isn’t for you, next week’s recipe will be something more traditional, like coffee cake.  

I thought mocha pancakes would work because coffee can be used in either breakfast or desserts, and chocolate pancakes always go down well, so this could be served either as a breakfast or dessert to suit your preferences. I had mine for breakfast, and didn’t find them too sickly. The flours in the pancakes are sieved well and they contain a generous amount of baking powder, so the overall texture is quite light and fluffy, despite them being on the thicker side.   

For those of you who don’t love the taste of coffee in things, there’s a light hint of coffee in these but it isn’t too strong, much like a mocha. It’s there, but then you get the chocolate/ sweetness straight away, so it isn’t overwhelming. 

Suggested Recipe: Vegan Coffee Walnut Granola Recipe

Nutritional Information  

This recipe makes 8 pancakes, the following nutritional information is per half a recipe serving (4 pancakes). 

Assuming you use a fortified milk, each serving of this recipe contains just over a third of your daily calcium and 10% of your daily vitamin D. 

Each serving contains 11g of protein and 8g of fibre.  

In terms of vitamins and minerals, each 4 pancake serving provides 20% of your daily vitamin B1, a quarter of your daily B2 and B3, just over 20% of your daily vitamin E, 40% of your daily magnesium and a quarter of your daily potassium. 

Ingredient Choices and Substitutes  

I made mine with vanilla soy milk, but you can use any milk you would typically like in your coffee/ mocha. I’d recommend something sweetened; hazelnut milk would be delicious. Or you could even use chocolate soy/ almond milk if you were worried about the coffee flavour being too strong.  

You can switch the oil for any other liquid oils that don’t have a strong flavour, such as plain vegetable but don’t sub for something like coconut oil that changes form.  

Don’t like/ can’t eat oats? I love oat flour for all of my bakes and pancakes because I think it offers a lighter texture, but if that’s not for you, you can switch to a plain GF blend, but maybe add an extra tbsp or two of milk as I find plain GF flour is often drier than oat flour. You can also use a grain flour like buckwheat and the sweetness from the milk/ chocolate should remove the majority of the earthy flavour that comes with it, but the end product won’t be as sweet as oat flour.  

Does it keep? 

Not really. I don’t recommend storing this mix and it cannot be frozen. You can make it and cook the pancakes later that day, or refrigerate, cover and eat the following day, but don’t eat them any later than that.  

Vegan Mocha Pancakes Recipe 

Fluffy mocha pancakes recipe with rich chocolatey flavour!  Perfect for a decadent brunch or dessert.

This recipe is gluten free, dairy free, and vegan. It can be made nut free; it does contain soy.  

Suggested Toppings:

I sprinkled mine with cocoa powder and made a thin drizzle with powdered peanut butter and added some chocolate chips. Alternatives could be powdered sugar, vegan cream, or a fresh fruit jus.

5 from 3 votes

Print

Vegan Mocha Pancakes Recipe

Fluffy mocha pancakes recipe with rich chocolatey flavour! Perfect for a decadent brunch or dessert.

Course Breakfast, Dessert

Cuisine American

Keyword Mocha Pancakes

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 8 Pancakes

Calories 81 kcal

Ingredients

• 1 cup GF oat flour
• 2 tbsp cocoa powder
• ½ tbsp baking powder
• 1 tbsp light brown sugar
• 1 tbsp sunflower oil
• 2 tbsp instant coffee
• 1 cup non-dairy milk of choice

Instructions

1. Sieve the oat flour, cocoa powder and baking powder into a medium to large mixing bowl and stir in the sugar.
2. Add the milk to a saucepan, then stir in the coffee until it has fully dissolved, add the sunflower oil to the wet ingredients and stir to combine.
3. Slowly add your wet mix to your dry ingredients, starting with about half then adding small amounts until you reach the desired texture. For thick, fluffy pancakes, you want a thicker mix that doesn’t run too much when poured.
4. Heat a non-stick frying pan on low heat, and add a drop of oil or a few sprays of fry spray (yes, even if the pan is non-stick). Pour/ spoon roughly an eighth of your mix into the pan. Cook for 2-3 minutes or until the surface is bubbling, then flip and cook on the other side for a further 2 minutes. Repeat until all of your mix is gone.

Serve and enjoy!

How would you serve these mocha pancakes? Are they a breakfast or dessert in your world? 

Until next time, 

Sophie 

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