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Vegan Pancakes

This healthy, filling, sweet-tooth craving recipe is perfect for a weekend breakfast with your family or friends. The chocolate carob sauce is a perfect alternative for a conventional chocolate sauce, and is filled with antioxidants, fibre, and is low fat and low sugar. It’s creamy, buttery, and delicious. The oat flour in this recipe makes for a meal that is filling, fibre rich, and gives you lots of energy! What’s even better about this recipe is that the base for the pancakes is vanilla flavoured so you can top it with any fruit or sauce that you’d like! I personally love the carob chocolate sauce and topping it with some fresh fruit, dark chocolate, and cacao nibs.

  • Author: Annie Tsang
  • Yield: 2 servings 1x
  • Diet: Vegan



For the pancake

  • 1 cup almond milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup oat flour (or substitute)
  • 1 tbsp + 1 tsp baking powder
  • ½ tsp salt
  • 3 tbsp brown/coconut sugar (I used sukrin, a substitute for brown sugar)

For the sauce

  • 1tsp cacao powder
  • 1 tsp carob powder
  • 1 tsp chocolate powdered peanut butter
  • Add together with water until the right consistency


  1. Mix the dry ingredients and the wet ingredients in 2 separate bowls
  2. Mix wet ingredients in dry and let sit for 4-5 minutes
  3. Use non stick pan on medium heat with a bit of oil
  4. Cook on both sides for about 2 minutes, flip when small bubbles start to form


  • Serving Size: 1 serving
  • Calories: 340
  • Sugar: 14g
  • Sodium: 100mg
  • Fat: 6g
  • Saturated Fat: 0.2g
  • Trans Fat: 0g
  • Carbohydrates: 68g
  • Fiber: 2g
  • Protein: 9g
  • Cholesterol: 0mg

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