Mini chocolate lava pancakes

By Olivia Biermann
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Plant-Based Breakfasts The Whole Family Will Love 



  • 1 cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoon organic cane sugar
  • 2 tablespoon unsweetened cocoa powder
  • 1 cup unsweetened non-dairy milk
  • 1 teaspoon white vinegar
  • 3 tablespoon vegetable oil, divided
  • Pure maple syrup (optional)
  • Fresh berries (optional)
  • Coconut whipped cream (optional)


  1. Whisk together the flour, baking powder, cane sugar and cocoa powder in a large bowl until combined. 
  2. Combine the nondairy milk, vinegar and 1 tbsp (15 mL) oil in a medium bowl. Add 
  3. to the flour mixture and stir until just combined (a few lumps are okay).
  4. Heat a large frying pan over medium heat. Add 1 tbsp (15 mL) oil and spread it around to coat the bottom of the pan. Working in batches, spoon 2 tbsp (30 mL) batter into the pan for each pancake (you should be able to cook 5 pancakes at once). Cook for about 1 minute, until bubbles rise to the surface and burst and the edges look cooked. Flip and cook another 30 seconds to 1 minute, until the batter is set around the edges. Repeat with the remaining oil and batter. 
  5. Serve with maple syrup, fresh berries and/or coconut whipped cream (if using). 


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