Chocolate Ombre Pancakes

Preparation: 5 minutes

Cooking: 3-5 minutes

Makes: 8-10

Level: Easy

Ingredients for the pancakes

-250g of plain flour (I use gluten-free)

-1 & 1/2 tablespoons of baking powder

-2 tablespoons of golden caster sugar 

-1/4 teaspoon of salt

-300ml dairy-free milk (I use almond milk)

-3 tablespoons of oil (I use light olive oil)

-Cacao or cocoa powder 


Ingredients for the toppings

-Butterscotch sauce (I use Nature's Charm)

-Vegan cream



Step 1- Add the flour, baking powder, sugar and salt into a bowl and mix.


Step 2- In a separate bowl, add in the dairy-free milk and oil then mix. Set aside for 5 minutes.

Step 3- Combine the wet and dry mixture together until smooth.

Step 4- Divide the batter into 4 different bowls. In the first bowl, add 1 tablespoon of cacao or cocoa powder. Stir until it's incorporated. In the second bowl add in 1 teaspoon of cacao or cocoa powder. Stir until incorporated. In the third bowl, add in a dash of cacao or cocoa powder and mix. Leave the last bowl as it is, plain. The batter should transition from dark to light.


Step 5- Heat a tablespoon of oil in a frying in.


Step 6- Spoon the batter into the pan, about 2 tablespoons at a time.
Cook for around 2-3 minutes until the edges of the pancake turn golden then flip and repeat.


Step 7- Once cooked, serve.


I served my pancakes warm with a swirl of vegan cream, a drizzle of butterscotch sauce, hazelnuts and dairy-free chocolate ice cream. 

Recipe by Holly-Jade

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