These Chocolate Corn Milk Pancakes with Silky Chocolate Ganache are the perfect balance of rich, fluffy, and indulgent, all while being 100% plant-based! Made with chocolate corn milk, these pancakes have a subtle sweetness and deep chocolate flavor without the need for cocoa powder. Topped with a velvety chocolate ganache infused with a hint of orange zest, this is a breakfast that feels like dessert—but with wholesome ingredients. Whether you’re treating yourself on a slow morning or impressing guests at brunch, this recipe is a must-try for chocolate lovers!
Chocolate Corn Milk Pancakes with Chocolate Ganache
Description
Servings: ~5-6 medium size pancakes
In ~30 mins
Ingredients
For the Pancakes
Flax Egg for Pancakes
Chocolate Ganache
Instructions
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Prep the Batter:
In a bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, mix plant-based chocolate corn milk, flax egg, melted vegan butter, and vanilla.
Pour wet ingredients into dry ingredients and stir until just combined (small lumps are okay).
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Cook the Pancakes:
Heat a nonstick skillet over medium heat and lightly grease with vegan butter each time.
Pour 1/2 cup batter per pancake.
Cook until bubbles form on the surface (2-3 minutes).
Flip and cook until golden brown (1-2 minutes).
Repeat for remaining batter.
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Make the Chocolate Ganache (While cooking pancakes):
Heat original corn milk in a small saucepan over low heat until warm (but not boiling).
Turn off heat and add the chocolate chips.
Let them sit for 1-2 minutes to melt.
Stir until smooth and glossy.
Add maple syrup, vanilla extract, and salt, and some orange zest mixing well.
Let it cool slightly to thicken, then drizzle generously over your pancakes!
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Assemble & Serve:
Stack pancakes on a plate and drizzle generously with the ganache
Top with fresh berries (I used raspberries!)