Breakfast and Brunches, Vegan
Comments 3

Chocolate Mylk Pancakes

If the adverts on TV are anything to go by, it looks like back to school season is almost upon us. It’s been a long time since I carried a lunchbox to school and I suspect it’ll be a long time ’til I pack one for my own children (they’re yet to exist) but I’m pretty sure these would go down well on that first dreaded Monday.

These pancakes aren’t the crepe kind, they’re much more similar to the ones you can buy in supermarkets to toast and put a little butter on. Bonus points for the fact that they keep for a couple of days in an airtight container.

I made these using Rebel Kitchen’s Chocolate Mylk, and to be inkeeping with their no-nonsense  food message, this recipe is 100% vegan and as no-nasties as possible. When I made the pancakes you see pictured, I only used 1 teaspoon of cocoa – this wasn’t enough, so I’ve recommended a higher amount in the recipe. Don’t freak out if they’re a darker colour than the image!

125g plain flour
1 tbsp agave syrup
1 tbsp baking powder
a pinch of salt
200ml Rebel Kitchen Chocolate Mylk
2 tbsps vegetable/sunflower oil
3 tbps cocoa

  1. In a large bowl, mix together the flour, cocoa, salt and baking powder.
  2. Pour the vegetable oil, agave and mylk into the bowl of dry ingredients.
  3. Whisk until you have a smooth batter.
  4. Put a large, non stick frying pan on a medium heat and leave for 2 minutes or so until it’s nice and hot.
  5. In batches (my pan could handle three at a time) begin spooning the batter into the pan. One tablespoon of batter will make one pancake.
  6. Depending on your hob, the pancakes will want 30 seconds to a minute either side (this is a guesstimate, I’ve said it before and I’ll say it again: all ovens are different!) You’ll know the underside is cooked when air bubbles appear on the topside.
  7. Using a spatula, flip over and cook the other side.
  8. Plate up and enjoy hot or cold.

Chocolate Mylk PancakesI served mine with some fresh strawberries and glugged the remainder of my mylk on the side (the recipe calls for 200ml and the carton is 330ml, score!) but they’d be good with peanut butter, or frozen yoghurt, the possibilities are endless.

Your track recommendation for this recipe is from Alice Cooper, enjoy the school’s out vibe while you can.

Thanks for reading x

(PS – don’t forget you can enter my Twitter comp to get your hands on some Rebel Kitchen mylks here!)


  1. Pingback: Rebel Kitchen Smoothies | Cate in the Kitchen

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