Cocoa Pancakes

Who said that you canʼt satisfy your chocolate craving without suffering with lactose intolerance! If youʼre not a fan of carob chips, there are some decadent chocolate chips on the market that are definitely lactose free, so do your homework if you want the real thing!

Serves: 6Hands-on: 20 minutesTotal: 30 minutesDifficulty: Medium

Serves: 6


  • ¼ cup sugar
  • 1 Tbsp. plus 1½ tsp. cornstarch
  • 1¼ cups boiling water
  • 1 package (16 oz.) frozen unsweetened blueberries, thawed and drained
  • 1 Tbsp. lemon juice
  • 1½ cups whole wheat pastry flour
  • ½ cup unsweetened cocoa powder
  • 2 Tbsp. granulated sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 2 cups chocolate soy milk
  • 1 Tbsp. vegetable oil
  • 1½ tsp. vanilla extract
  • ½ cup carob chips


  • To make the syrup: combine sugar and cornstarch in a saucepan. Stir in boiling water. Cook over medium heat until mixture comes to a full boil, stirring constantly. Reduce heat and simmer for 1 minute, stirring constantly. Remove from heat. Fold in blueberries and lemon juice. Set syrup aside.
  • Sift flour, cocoa, sugar, baking powder, baking soda, and salt into mixing bowl. Add chocolate soy milk and oil, whisking until just combined. Stir in vanilla extract. Let batter sit 5 minutes before cooking.
  • Spray a large nonstick skillet with cooking spray. Heat skillet over medium heat. Pour ¼ cup batter on skillet for each pancake. Sprinkle pancakes with carob chips. Cook for 2 minutes, turning when tops begin to bubble and edges begin looking dry. Cook 2 minutes more and remove from skillet, placing on a warm plate. Serve with fruit syrup.