Eggless Chocolate Pancakes | www.kitchenconfidante.com | Out of eggs or need to omit them? Make these dark chocolate pancakes with a flaxseed "egg" substitute.

(Eggless) Dark Chocolate Pancakes

In the days leading up to the weekend, I usually take a quick inventory of the fridge and pantry, making sure I have the essentials on hand. The idea of grocery shopping over the weekend pains me for some reason, so I try to stock…

Eggless Chocolate Pancakes | www.kitchenconfidante.com | Out of eggs or need to omit them? Make these dark chocolate pancakes with a flaxseed "egg" substitute.
(Eggless) Dark Chocolate Pancakes

Eggless Chocolate Pancakes | www.kitchenconfidante.com | Out of eggs or need to omit them? Make these dark chocolate pancakes with a flaxseed "egg" substitute.

In the days leading up to the weekend, I usually take a quick inventory of the fridge and pantry, making sure I have the essentials on hand. The idea of grocery shopping over the weekend pains me for some reason, so I try to stock up before hand. Number one on the list: eggs.

We go through a lot of eggs. Between weekend baking, Sunday morning pancakes or waffles, eggy brunch sandwiches, and more, they disappear as quickly as my imaginary hen will lay them.

Sometimes, I don’t stock up, and I find myself eggless on Sunday morning, just when our cravings for a stack of pancakes start to gnaw. In those moments, I turn to the next best thing in such a pinch: the flaxseed egg.

Eggless Chocolate Pancakes | www.kitchenconfidante.com | Flaxseed

Eggless Chocolate Pancakes | www.kitchenconfidante.com | Ground flaxseed and water makes a great egg substitute.

My vegan friends will already have used this substitute and consider this old hat, but in case you have never tried it, I just wanted to let you know, it really works! I keep a bag of whole flaxseed in the fridge and this always works in a pinch for pancakes. One tablespoon ground flaxseed mixed with three tablespoons water is all you need to release the mucilage that are surprisingly similar to egg proteins.

Eggless Chocolate Pancakes | www.kitchenconfidante.com | Darken your morning pancakes with rich chocolate.

Eggless Chocolate Pancakes | www.kitchenconfidante.com | A chocolatey way to start the day.

These Eggless Dark Chocolate Pancakes stack up – chocolatey, with dark chocolate chips, and a nice little nutty flavor from the flaxseed – who can resist chocolate for breakfast? Don’t let eggs stop you!

Eggless Chocolate Pancakes | www.kitchenconfidante.com | Who can argue with chocolate for breakfast?

(Eggless) Dark Chocolate Pancakes

Serves 6-8 | Prep: 10 minutes | Cook: 15 minutes

Out of eggs or need to omit? These chocolate pancakes use a flaxseed "egg" substitute. Of course, if you like, they can also be made with eggs if you have them!

Ingredients

For the flax eggs:

(1 flax egg = 1 tablespoon ground flaxseed + 3 tablespoons water)

2 tablespoon ground flaxseed
6 tablespoons water

 

For the Dark Chocolate Pancakes:

2 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa powder (I use Guittard Cocoa Rouge)
1/2 cup sugar (you can use less or more to taste, remember the chocolate chips add sweetness, too)
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 flax eggs, see above (or 2 large eggs, lightly beaten)
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus ½ teaspoon for griddle
1/3 cup semisweet chocolate chips

 

Instructions

Make the flax eggs by stirring together the ground flaxseed and water in a small bowl. Let it sit.

Heat griddle over medium low heat.  If you plan to keep pancakes warm in the oven, heat oven to 175 degrees.

Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.

In a separate bowl, whisk together the flax eggs, buttermilk, and 4 tablespoons melted butter. Combine the buttermilk mixture with the flour mixture and stir until just combined. The batter should have small lumps.

Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining ½ teaspoon of butter onto griddle. Wipe off excess.

Using an ice cream scoop or ladle, pour pancake batter (about half a cup), 2 inches away from one other. Drop in 3-5 chocolate chips into each pancake, and use a knife to gently push the chocolate chips into the batter and let a little batter cover the chocolate chips. When the pancakes are slightly dry around edges, about 2½ minutes, flip over. Cook for another minute.

Work in batches, keeping finished pancakes in the oven.  Serve warm with your favorite toppings. It tastes especially good with, powdered sugar, whipped cream and fresh berries.

Notes

Find out more on flax eggs here.

This recipe makes about 20 4-inch pancakes.

Pancakes adapted from Best Buttermilk Pancakes, Martha Stewart Living, January 2001. Find the original recipe here.

Comments

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    • Liren Baker

      I hope you do, Lindsey! I imagine you also have access to some amazing cocoa powder that will do beautifully in these.

    • Liren Baker

      Thank you, Millie! I made them again for the kids this morning – always a winner with them!

  1. Mary@SiftingFocus

    Good to know the flax seed ‘trick’ Liren.  I wasn’t aware of that one.  And, oh my, these pancakes!  They are pinned and just awaiting some pancake eaters to show up at my table.

    Reply
    • Liren Baker

      It’s a handy little trick, Carol. Of course, nothing come close to real eggs, but I like having the option, especially if we have friends who are allergic.

  2. Shaina

    I love the flax substitute, and the chocolate pancakes look so rich and delicious. I’m already looking forward to them.

    Reply
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