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Chocolate Corn Milk Pancakes with Chocolate Ganache

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!

Courses ,
Time
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins
Servings 5
Description

Servings: ~5-6 medium size pancakes
In ~30 mins

Ingredients
    For the Pancakes
  • 1.5 Cup All-Purpose Flour (Or gluten-free blend)
  • 2 Tbsp Organic Sugar (Vegan)
  • 1 Tbsp Baking Powder
  • 1/4 Tsp Salt
  • 1.5 Cup Chocolate Plant-Based Milk (I used Corn Milk by Maïzly)
  • 2 Tbsp Melted Vegan Butter
  • 1 Tsp Vanilla Extract
    • Flax Egg for Pancakes
  • 2 Tbsp Flaxseed Meal
  • 3 Tbsp Water
    • Chocolate Ganache
  • 1.25 Cup Dark Chocolate Chips (Vegan)
  • 1/2 Cup Plant-Based Original Milk (I used Corn Milk by Maïzly)
  • 1 Tbsp Maple Syrup
  • 1/2 Tsp Vanilla Extract
  • Pinch of Salt
  • Orange Zest (For taste)
Instructions
  1. 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).

  2. 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.

  3. 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!

  4. Assemble & Serve:

    Stack pancakes on a plate and drizzle generously with the ganache
    Top with fresh berries (I used raspberries!) 

Read it online: https://itsromab.com/recipe/chocolate-corn-milk-pancakes-with-chocolate-ganache/

Thank you for printing this recipe, I know you're going to love it!

Your foodie friend,

Roma B @itsromab