Vegan Raspberry & Chocolate Pancakes Recipe

Vegan Raspberry & Chocolate Pancakes Recipe

Food and Me Club
No more missing out if your vegan, try these delicous pancakes right now!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 3 people
Calories 473 kcal


Dry Ingredients

  • 120 g All purpose flour
  • 1 tbsp Baking Powder
  • ¼ tsp Salt

Wet Ingredients

  • 1 tbsp Flaxseed meal
  • 1 tsp Apple cider vinegar
  • 1 tbsp Coconut sugar
  • 2 tbsp Melted coconut oil
  • 2 tsp Vanilla extract
  • 240 ml Almond milk, unsweetened


  • 90 g frozen raspberries
  • 55 g vegan chocolate chips

For greasing the pan

  • 1 tbsp coconut oil


  • In a large bowl, mix together the flour, baking powder and salt. Set aside.
  • In a separate large bowl, mix together the flaxseed meal, apple cider vinegar, coconut sugar, melted coconut oil, and vanilla extract. Stir to combine, then slowly whisk in the almond milk.
  • Fold the dry ingredients into the wet ingredients and mix to form a batter. Stir in the raspberries and chocolate.
  • Heat some of the coconut oil in a non stick pan over a medium heat. Add ⅓ cup of the pancake batter to the pan for each pancake, and cook for 3-4 minutes until bubbles form along the edges.
  • Flip the pancakes over and cook for a further 2-3 minutes. Repeat this process with more coconut oil until theremaining batter has been used up.


This recipe makes 6 large pancakes, allowing 2 pancakes per serving.


Serving: 1personCalories: 473kcalCarbohydrates: 65gProtein: 6gFat: 19gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 738mgPotassium: 113mgFiber: 10gSugar: 13gVitamin A: 10IUVitamin C: 8mgCalcium: 380mgIron: 4mg
Keyword Vegan Raspberry & Chocolate Pancakes Recipe
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