Vegan Chocolate Pancakes Recipe

Sieve the flour, baking powder, cinnamon, cocoa powder, sugar and salt into a large mixing bowl and stir to combine. Put the plant milk and 2 tablespoons of oil into a jug and mix gently, then make a well in the bottom of the dry ingredients bowl and slowly pour in the milk mixture, whisking as you go, until you have a thick, glossy batter.

To make the pancakes, place a large frying pan over a medium heat and add about 1½ tsp of oil. When the oil is hot, swirl the pan gently until the base is coated, then spoon the batter into the pan using half-ladlefuls or a large-ish serving spoon – there should be enough batter to make at least eight small, evenly-sized pancakes (you may need to work in batches). Cook the pancakes for 2-3 minutes, until you can see bubbles appearing in the middle of each pancake and they start to look dry around the edges, then flip and cook for a further couple of minutes. The cocoa makes these pancakes quite dark, so it’s a little harder to judge when they’re ready - keep a close eye on them to avoid burning. Pile the cooked pancakes on a plate and cover with foil to keep warm, while you finish making the rest, or put them on a baking sheet and place in a low oven (about 130°C, or Gas Mark 1) if you are planning to make an elaborate topping!

Serve the pancakes hot with whatever you fancy – we think they’re particularly good with raspberries (fresh or defrosted frozen), coconut yoghurt and a generous drizzle of maple syrup.