Vegan Chocolate Cardamom Pancakes.

Posted by in food, recipe | 11 comments

Oh pancakes. How I love thee.
I tried to fend off my cravings for you by going savory.
But inevitably, my sweet tooth got to me.
Pancakes, you are my kryptonite.

The inspiration for these dreamy pancakes came from The First Mess.
Laura does an incredible job at illustrating her cooking process.
Her narrative is like a storybook. And her photographs, inviting.
I think I’m in love.

I already told her I want to travel to Ontario someday to visit her and rummage through her garden. She said that would be lovely. I’m making plans as we speak.

These pancakes look decadent but they’re actually quite healthy.
They’re completely vegan, part whole wheat, and contain very little sugar.
And they provide some serious health benefits with the cocoa powder.

And with a little maple syrup on top? How could you go wrong…

The cardamom is subtle, but that was intentional.
I really wanted the chocolate to shine through.
And these are just a fluffy as I’d hoped.
Like little pillows of chocolaty, spicy bliss.

I think I’ve found my new favorite chocolate pancakes.
Watch out world. This is borderline obsession.

Vegan Chocolate Cardamom Pancakes
adapted from The First Mess | serves 3

1 cup non-dairy milk {like soy}
1 tsp apple cider vinegar {or lemon juice}
1 cup flour {I used 1/2 WW, 1/2 AP}
1.5 teaspoons baking powder
1.5 teaspoons baking soda
¼ cup + 2 Tablespoons cacao/cocoa powder
1/2 tsp cinnamon
1/4-1/2 teaspoon cardamom
pinch of salt
2 Tablespoons sugar {or other sweetener}
2 Tablespoons unsweetened applesauce
2 Tablespoons oil {like canola}
1.5 tsp vanilla extract

Method | Heat a large, non-stick pan over medium-low heat. Mix the non-dairy milk and vinegar or lemon juice in a small bowl and set aside to curdle, about 5 minutes. Mix the flour, baking powder, baking soda, cocoa powder, cinnamon, cardamom, sugar and salt together in a large bowl until combined. Add the curdled milk, oil, applesauce and vanilla. Mix with a wooden spoon until just combined. Add more milk if too thick.

Drop 1/4 cup measures of the batter onto the pan. When bubbles start to peak through the surface and you see a bit of light browning/crisping up on the underside, flip the pancakes over carefully, about 1-2 minutes. Repeat for the other side, remove from the pan and set aside on a covered plate to keep warm. Serve with maple syrup, sliced bananas, or other desired toppings.


The texture? Ridiculously moist and fluffy.
The flavor? Rich and chocolaty with a little hint of spice.
The bananas and maple syrup? Perfection.
I wouldn’t change a thing about these.
Not a thing.

These literally don’t need anything but just a little syrup.
Forget the butter.
Forget the powdered sugar.
Just devour. Preferably with coffee.
You won’t be disappointed.

Make these now.
This is of utmost importance.
I wouldn’t tell you a lie, especially not when it comes to pancakes.

Your family, your children, your boyfriend will love you for it.
Especially if you serve them wearing an apron and hot pink lipstick.
Works every time. Every, time.

Happy pancaking,




  1. I just found your blog via Pinterest this morning and I just made these and they are DELICIOUS! Definitely going to try some of your other recipes. My 4 year old is devouring them as I type this.

    • Yay! Glad you like! I thought they were phenomenal, too!

  2. pillows of chocolatey spicy bliss? sounds good to me!

  3. Oh I am a pancake lover. And a caradmom lover too. I always remember my mom buying it at this special spice store in Winona. Yum! I’ll save this idea for after my next long run!!

  4. I made these for breakfast this morning and they were great! I love the hint of cardamom. Thanks for sharing.

    • That’s wonderful, Lauren! Thanks for sharing!

  5. I think these are the only pancakes that would not be ideal with peanut butter.
    leave out the cardamom and I think it would taste fantastic with PB!

    love –

    – s

  6. We shared the link to your recipe on our Facebook page that is all about eco and conscious living and had some lovely comments for you. Here is the link so you can see what people thought of your delicious recipe
    Planning the make them myself very soon…

    • Thank you! This is kind. I appreciate the share. I hope you like the cakes as much as I did. The chocolate stole my heart!

  7. I loved the idea of ​​these pancakes, but I think they were to strong in chocolate flavor.
    So I was not sure about the amount of cocoa powder. What does 1/4 cup + 2 tsp mean? I used 30 grams … that was to much. I also used rice milk, perhaps that was a mistake to :(

    I must try them again with less chocolate.

  8. I made these tonight and they are one of the best pancake recipes I have ever made! They were so light and moist and fluffy! Even the batter was almost like a whipped topping. My omnivore husband (I am vegan) loved them too and kept commenting about how fluffy and moist they were. I followed the recipe to a T and used soymilk. I also added homemade fresh raspberry sauce to the top instead of syrup. This recipe is definitely a keeper. Thank you for satisfying a chocolate craving but keeping it healthy. :)


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