Chocolate Pancakes with Homemade Strawberry Jam

Chocolate Pancakes with Homemade Strawberry Jam

Enjoy these decadent chocolate pancakes with homemade strawberry jam for a delightful breakfast or brunch treat. The rich chocolate flavour combined with the sweet and tangy strawberry jam will satisfy your chocolate cravings and leave you wanting more. Plus, they're completely vegan and made with wholesome ingredients, making them a guilt-free indulgence.


For the Chocolate Pancakes:

- 180 grams all-purpose flour

- 25 grams cocoa powder

- 2 tablespoons granulated sugar

- 2 teaspoons baking powder

- ½ teaspoon salt

- 300 ml plant-based milk (such as almond milk or oat milk)

- 1 tablespoon apple cider vinegar

- 2 tablespoons melted coconut oil

- 1 teaspoon vanilla extract

- 60 grams Conscious Chocolate, chopped

For the Homemade Strawberry Jam:

- 350 grams fresh strawberries, hulled and chopped

- 60 ml maple syrup

- 1 tablespoon chia seeds

- 1 teaspoon lemon juice

Optional Toppings:

- Fresh strawberries, sliced

- Conscious Chocolate Bar, chopped or melted

- Maple syrup


1. In a mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined.

2. In a separate bowl, mix together the plant-based milk and apple cider vinegar. Let it sit for 5 minutes to curdle and create a buttermilk-like texture.

3. Add the melted coconut oil and vanilla extract to the milk mixture and stir well.

4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to over mix; a few lumps are okay. If desired, fold in the chopped Conscious Chocolate.

5. Heat a non-stick frying pan over medium heat and lightly grease with coconut oil.

6. Pour 60 ml of the pancake batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes, or until cooked through. Repeat with the remaining batter.

7. While the pancakes are cooking, prepare the homemade strawberry jam. In a small saucepan, combine the chopped strawberries and maple syrup. Cook over medium heat, stirring occasionally, until the strawberries have softened and released their juices, about 5-7 minutes.

8. Mash the strawberries with a fork or potato masher to the desired consistency. Stir in the chia seeds and lemon juice, then let the jam simmer for an additional 5 minutes, or until thickened. Remove from heat and let it cool slightly.

9. Serve the chocolate pancakes warm with a generous dollop of homemade strawberry jam on top. Garnish with fresh strawberry slices, Conscious Chocolate, and a drizzle of maple syrup, if desired.

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