Vegan Chocolate Brownie Pancakes
These Vegan Chocolate Brownie Pancakes are a decadent, plant-based breakfast that tastes like dessert for breakfast. Made with whole wheat flour, cacao powder, and naturally sweetened with maple syrup, they’re light, fluffy, and perfectly chocolatey. Topped with a rich SunButter chocolate glaze, they’re ideal for Valentine’s Day, special occasions, or any morning you want a little indulgence—vegan, refined sugar-free, nut-free, and packed with wholesome ingredients.
Equipment
- 1 Skillet
Ingredients
Ingredients
- 1 ½ cups whole wheat flour
- ¼ cup cacao powder
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups plant-based milk
Chocolate Sunbutter Glaze
- ¼ cup Sunbutter No Sugar Added Sunflower Seed Butter
- ½ cup maple syrup or liquid sweetener of choice
- 1 tablespoon cacao powder
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Instructions
Make batter
- Whisk flour, cacao powder, baking powder, and salt in a bowl. Add maple syrup, vanilla, and milk; stir until just combined. Let rest 5 minutes.
Cook pancakes
- Heat a lightly oiled nonstick skillet over medium heat. Pour ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form, flip, and cook 1–2 minutes more. Repeat with remaining batter.
Prepare glaze
- Whisk together sunflower seed butter, maple syrup, cacao powder, vanilla, and salt until smooth (thin with a splash of warm water or milk if needed).
Serve
- Stack pancakes and drizzle with the chocolate sunbutter glaze.
Tried this recipe?Let us know how it was!