In my household, I breakout this vegan mocha rye pancakes recipe with chocolate chips and fresh raspberries when it’s time to entertain guests for breakfast or brunch. They’re a little fancy with the ingredients, but not complicated to execute. I hope you find they hit the spot!
This recipe makes ~6-8 pancakes.
A few things…
- Why dark rye flour? Because it’s slightly sour flavor pairs so nicely with chocolate and coffee. I’ve never omitted it from the recipe, but if you make it without it, I’d be interested in how it went.
- In testing, I made these mocha rye pancakes with regular brewed coffee (both hot and cold). I found that I often had to thin the batter with additional water, and the flavor wasn’t intense enough. For best results, stick with the powdered instant decaf coffee. You can easily add more or less to vary the intensity of the coffee flavor without impacting the consistency of the batter.
- I found it worked best to use a small soup ladle to pour the pancake batter onto the skillet. It was extremely useful for scooping up chocolate chips with the mocha rye pancake batter.
- For tips on how to cook and freeze pancakes, read the section under “A few things” from this Vegan Buckwheat Pancakes with Apple Cinnamon Topping.
Please enjoy (maybe for Valentine’s Day?) 💚 And make sure to take a peek at other UVK recipes, like Vegan Potato Zucchini Pancakes, Vegan Halušky with Stewed Sauerkraut and Tempeh Bacon, Orange Miso Chickpea Salad with Pita Chips, or Vegan Black Bean Dip.
Vegan Mocha Rye Pancakes with Chocolate Chips and Raspberries
½ cup dark rye flour (I used Bob’s Red Mill Organic Dark Rye Flour)
1¼ cup all-purpose flour
¼ tsp salt
1 Tbsp baking powder
2½ tsp powdered decaf instant coffee
1¾ cup water
2 tsp canola oil
1 tsp vanilla extract
1 tsp apple cider vinegar
⅔ cup vegan mini chocolate chips (I used Enjoy Life Semi-Sweet Mini Chocolate Chips)
Fresh raspberries, to serve
Maple syrup, to serve
1. To make the mocha rye pancakes, first you’ll add all the dry ingredients (except the chocolate chips) to a large mixing bowl. Stir together. And then, make a well in the center of the wet ingredients.
2. Pour the wet ingredients into the well. Stir together until well combined. If a little thick, thin by stirring in a bit of additional water. Then, stir the chocolate chips in the mocha rye pancake batter.
3. Lightly grease a cast iron or non-stick skillet with canola oil. Heat the oil over medium-low heat for ~2 minutes. Add the tiniest amount of pancake batter to the skillet and test it. If it sizzles, it’s time to make mocha rye pancakes.
4. Pour some pancake batter onto the skillet. When it looks matte around the edges and has a good amount of air bubbles popping at the surface, it’s time to flip. Allow it to cook through (it’ll puff up a little bit), and then, remove it from the skillet. Repeat this process until all the batter is gone.
5. Serve the pancakes topped with fresh raspberries, maple syrup, and if it strikes you, maybe some additional chocolate chips 😊 Or use your favorite toppings and make it your own!