Best 2 Vegan Cocoa Cinnamon Pancakes Recipes

Indulge in a delightful culinary experience with our collection of vegan cocoa cinnamon pancake recipes, crafted to tantalize your taste buds and nourish your body. These delectable pancakes are a symphony of flavors, combining the rich, decadent taste of cocoa with the warm, inviting aroma of cinnamon. Each recipe offers a unique twist on this classic breakfast dish, ensuring a satisfying and wholesome meal that caters to various dietary preferences and culinary desires. From fluffy and light pancakes to hearty and protein-packed options, our recipes promise a delightful start to your day or a sweet treat for any occasion. Whether you're a seasoned vegan or simply seeking a healthier alternative, these cocoa cinnamon pancakes are sure to become a staple in your kitchen. So, gather your ingredients, let's embark on a culinary journey, and create a breakfast or brunch that will leave you feeling energized, satisfied, and utterly blissful.

Here are our top 2 tried and tested recipes!

CINNAMON ROLL PANCAKES WITH CHLOE COSCARELLI RECIPE BY TASTY

Cinnamon Roll Pancakes With Chloe Coscarelli Recipe by Tasty image

Here's what you need: all-purpose flour, baking powder, sea salt, almond milk, maple syrup, vegan margarine, light brown sugar, ground cinnamon, vegetable oil, confectioners sugar, water

Provided by Rachel Gaewski

Categories Breakfast

Time 30m

Yield 2 pancakes

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon sea salt
1 cup almond milk
2 tablespoons maple syrup
3 tablespoons vegan margarine, or refined coconut oil, at room temperature
5 tablespoons light brown sugar
2 teaspoons ground cinnamon
vegetable oil, for greasing
2 cups confectioners sugar
¼ cup water

Steps:

In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl or measuring cup, whisk together the almond milk and maple syrup.
Add the wet ingredient to the dry and whisk to combine. Do not overmix.
In a small bowl, mix together the margarine, brown sugar, and cinnamon. Transfer to a pastry bag or plastic zip-top bag and snip off one corner.
Lightly grease a large nonstick skillet or griddle and heat over medium heat. When the pan shimmers, measure out ¼ cup (35 g) of the batter (or eyeball it) and pour it onto the skillet. Pipe a circular swirl of the cinnamon mixture into the batter. Repeat to fill the skillet.
When small bubbles appear in the center of the pancakes, after about 4 minutes, flip.
Cook on the other side for about 1 minute more, until lightly browned and cooked through. Repeat with the remaining batter, adding more oil to the skillet between batches as needed.
In a small bowl, combine the confectioners' sugar and water and whisk until smooth.
Drizzle the pancakes with the glaze and serve.
Enjoy!

ZUCCHINI COCOA PANCAKES

Zucchini Cocoa Pancakes image

Vegan, gluten-free pancakes made with banana, zucchini, unsweetened cocoa powder, and flaxseed. These zucchini cocoa pancakes make a perfect low-calorie breakfast while adding more greens to your diet.

Provided by Megan Olson

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes

Time 34m

Yield 2

Number Of Ingredients 14

Ingredients

2 tablespoons water
1 tablespoon flax seeds
½ cup unsweetened almond milk
1 very ripe banana, mashed
¼ cup shredded zucchini
¼ teaspoon vanilla extract
½ cup gluten-free all-purpose flour
1 tablespoon unsweetened cocoa powder
1 ½ teaspoons brown sugar baking blend (such as Truvia®)
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
1 pinch sea salt
cooking spray

Steps:

Combine water and flax seeds in a small bowl. Refrigerate until mixture thickens and has an egg-like consistency, 15 to 30 minutes. Stir in almond milk, banana, zucchini, and vanilla extract.
Mix flour, cocoa powder, brown sugar baking blend, baking powder, baking soda, cinnamon, and sea salt together in a bowl. Pour in flax mixture; stir until batter is just combined.
Heat a large griddle over medium heat and spray with cooking spray. Drop 1/3 cup batter onto the griddle and cook until bubbles form and bottoms are golden brown, about 5 minutes. Flip and cook until browned on the other side, 4 to 6 minutes. Transfer to a baking rack to cool. Repeat with remaining batter.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 46.5 g, Fat 5 g, Fiber 7.9 g, Protein 5.9 g, SaturatedFat 0.5 g, Sodium 482.7 mg, Sugar 10.4 g

Tips:

To make your pancakes extra fluffy, be sure to whisk the wet and dry ingredients separately before combining them. This will help incorporate air into the batter.
Don't overmix the batter. Overmixing can make the pancakes tough.
Cook the pancakes over medium heat. This will help prevent them from burning.
Use a large enough griddle or frying pan so that the pancakes have room to spread out.
Flip the pancakes only once. Flipping them too often can make them dry.
Serve the pancakes immediately with your favorite toppings. Some popular toppings include butter, syrup, fruit, and whipped cream.

Conclusion:

These vegan cocoa cinnamon pancakes are a delicious and easy-to-make breakfast option. They are perfect for a weekend brunch or a special occasion. With their fluffy texture and rich chocolate flavor, these pancakes are sure to be a hit with everyone at the table. So next time you're looking for a vegan pancake recipe, give this one a try. You won't be disappointed!