Conscious Chocolate have devised the ideal vegan pancake recipe to enjoy during lockdown, made with their beautiful Mac & Spirulina chocolate. Treat yourself guilt-free!


• 210g / 1½ cup gluten-free flour
• Quarter teaspoon salt
• ¾ teaspoon baking powder
• 9 tablespoons aquafaba , (liquid from a can of chickpeas)
• 420mls / 1¾ cups oat or rice milk of choice *
• 2 tablespoons mild olive oil **, plus extra for frying
• 1 teaspoon vanilla extract
• Conscious Chocolate bars such as Maca & Spirulina or Intense 75% for pouring over once melted
• Organic Raspberries


Add the flour to a large mixing bowl along with the salt and baking powder. Mix to combine them.

Add the aquafaba, oil and vanilla to the bowl, then gradually add the milk whisking as you go to work out any lumps (a few little tiny ones won’t hurt).

Once all the milk has been added and the batter is smooth, set aside and leave to rest for at least 10 minutes. DO NOT use a blender to mix the batter. Over-mixing will affect the texture of the pancakes.

Heat a large non-stick frying pan or crepe pan (mine is 10 inches wide – if you use  a smaller one you will get more pancakes, a larger one a few less) over a medium high heat until very hot, then add a drop of oil and swirl it around the pan to coat. The better your pan the less oil you can get away with using.

Pour into the middle of the pan, enough batter to coat the bottom of the pan. I have a large frying pan and needed just less than ½ a cup. You need to do this quickly, then lift the pan off the heat and swirl it so the batter coats the
entire bottom of the pan.

Leave the pancake to cook for between 30 seconds to a minute. Turn back a little outside edge to look under and flip or turn it when lots of nice brown spots have appeared. Cook for a further 30 seconds to a minute until that
side is spotty too then remove from the pan.

Repeat until all of the batter is used. If your pan isn’t a great one like mine you will need to add a tiny drop of oil before cooking each one. I wipe the oil around my pan carefully with a piece of kitchen paper (be sure not to burn
your fingers).

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