These chocolate pancakes are the perfect Sunday breakfast!




  • 1¼ cups whole-grain gluten-free flour
  • 2 tbsp unsweetened cacao powder
  • 1 tbsp baking powder
  • 1 tbsp ground flaxseed
  • ¼ tsp sea salt
  • 1 tbsp monk fruit or ½ tsp stevia powder
  • 1 tbsp vegan mini chocolate chips -We use vegan mini chocolate chips Lily’s (stevia-sweetened).
  • 1 cup unsweetened, almond milk
  • 1 tbsp apple cider vinegar
  • ¼ cup unsweetened applesauce

Optional: For more flavor, add vanilla extract, vanilla bean or cinnamon powder.


  1. Combine the dry ingredients (flour, monk fruit, cocoa powder, baking powder, flax, chocolate chips and salt) in a medium bowl. Whisk until fully combined.
  2. Combine the wet ingredients (almond milk, vanilla and vinegar) in a small bowl and whisk well. This will create a vegan buttermilk for your pancakes.
  3. Add the vegan buttermilk and the applesauce to the flour mixture and stir until the batter is just combined.
  4. Let the batter stand for 10 minutes while it rises and thickens as the flaxseeds soak; it may nearly double in size.
  5. Heat a nonstick skillet over medium heat and grease with avocado oil.
  6. Scoop the batter into rounds. Cook for 2 to 3 minutes or until the bubbles have burst in each of the pancakes and the tops start to appear dry.
  7. Flip the pancakes and cook for 1 to 2 minutes more.