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Vegan Chocolate Raspberry Pancakes

Cory Warren
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Breakfast
Servings 6 servings


  • 1/2 cup plant-based chocolate chips or chunks
  • 1/2 cup raspberries
  • 1 tbsp flax seeds or Bob's Red Mill Egg Replacer
  • 1 1/2 cup plant-based milk almond works great!
  • 1 1/2 cup vegan or gluten free pancake mix of your choice
  • 1/4 cup brown sugar
  • 2 tbsp plant-based buttery spread optional
  • 1/4 tsp salt
  • chocolate or maple syrup for serving


  • Grab your favorite large mixing bowl and make sure it's close by.
  • If using flax seeds, finely grind the flax seeds in a blender or food processor.
  • If not using flax seeds, start with egg replacer powder in your bowl first.
  • Pour the seeds into a large mixing bowl and add the plant-based milk.
  • Allow the mixture to sit for a few minutes while you gather the rest of the ingredients.
  • Add the rest of the ingredients to the bowl and combine the mixture well. Use a mixer if you wish!
  • Set a griddle to medium-high heat, cook the pancakes for three to five minutes on each side.
  • Serve warm topped with chocolate syrup.