Vegan Breakfast Pancakes with M*lk Chocolate

These vegan pancakes are scrummy when enjoyed with our raw vegan dark chocolate. 

CHOC TIP! For best results, melt your chocolate in a Bain Marie before serving to ensure it covers as much of the pancake as possible! If it seems a little thick add a drop of coconut milk until the melted chocolate is exactly how you like it!

Now for the tasty recipe!


  • 150g Organic Buckwheat flour
  • 2 tbsp Chickpea flour
  • 2 tbsp powdered coconut sugar
  • 1 tsp Baking Powder
  • pinch of salt
  • 200ml vegan milk
  • 4 tbsp oil
  • 1 tsp lemon juice
  • Cacao Butter, for frying
  • Raw Chocolate M*lk Chocolate Bar to melt on top
  • Organic Raspberries for the topping

    vegan chocolate covered pancake recipe


    Step 1:  Sieve the dry ingredients (buckwheat flour, chickpea flour, coconut sugar, baking powder, and salt) into a bowl and mix together well.

    Step 2:  Pour in the vegan milk, oil and lemon juice and mix well until it becomes a thick batter.

    Step 3:  Put a little coconut oil into a frying pan and let it heat up (you want the pan nice and hot.)

    Step 4:  Pour some batter into the pan to make 8-10cm circles and cook over medium heat.

    Step 5:  When bubbles appear on the surface and the base is golden, 2-4 minutes, turn the pancake over and cook the other side for another 1-2 minutes.

    Step 6: Transfer the pancakes to a warm plate, until you are ready to serve them.

    Step 7: Repeat until the batter is used.

    To Serve – 

    Melt 1 or 2 bars of Raw Chocolate M*lk Chocolate in a Bain-Marie adding coconut milk to thin if needs be – when melted pour over single or stacked pancakes.

    Add any of our melty, chewy, chocolate coated snacks to the stack for the final touch!



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