Fluffy Chocolate Pancake Recipe Without Eggs (GF/Top 9 Free)

I’m back with another tasty eggless pancake recipe and today, we’re hitting the chocolate HARD. These chocolate chia pancakes are likely going to be the sort of thing you batch cook so you have easy future breakfasts because they’re just that good (and fluffy).

Whilst this is a great pancake recipe if you have an egg allergy, this pancake recipe without eggs is also naturally gluten free, flax seed free, and very allergy friendly. However, if you can have major allergens, be sure to read over the ingredient notes where I include swaps you can and can’t make.

Now, grab your ingredients, and let’s get to work.

Tools Needed to Make Your Egg Free Pancakes

Large Mixing Bowl + Whisk OR Mixing Bowl + Electric Hand Mixer OR Stand Mixer with Wire Attachment
Kitchen Scale (this is the one that I use)
Frying Pan (this is a great brand)
Silicone or Rubber Spatula (I have several of this spatula)
Cookie Dough Scoop OR Dry Measuring Cup (for scooping batter into your skillet)

Allergy Status

Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nuts, Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Top 14 Allergens, Alliums, Apple**, Avocado, Banana, Beans & Lentils, Berries, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Coconut, Cooking Oil/Added Fats, Corn, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice**, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast

Friendly To: EOE, Low FODMAP, Vegan

**This recipe needs apple cider vinegar or rice vinegar. If you can’t have either, skip this recipe.**
Low FODMAP Reminder: The chocolate limit is 4.5g. I suggest making at least 10 pancakes, freezing most, and eating them one at a time.

Want to learn more about replacing eggs? Be sure to read over my extensive egg substitutes guide. Learn how to replace a single egg, multiple eggs, and have success in your free-from cooking and baking.

Watch the Video Recipe

If you don’t know how to cook pancakes, or just like watching recipe videos, be sure to give this a watch. You can see me use basic free-from pantry staples and convert them to awesome chocolate chia egg free pancakes.

Ingredients for This Pancake Recipe Without Eggs

Chia Gel/Bind

2 TBSP Organic Chia Seed Meal (this is the brand that I use)
8 TBSP Water

Part 1 Ingredients (Dry Ingredients)

100g Sorghum Flour, superfine OR Brown Rice Flour, superfine
100g Organic Buckwheat Flour (a gluten free pseudograin that’s seed based, click here for an article on buckwheat substittues)
100g Organic Gluten Free Purity Protocol Oat Flour OR Organic Tiger Nut Flour (tuber, not a tree nut)
80g Organic Maple Sugar
40g Organic Cacao Powder
30g Arrowroot
3 tsp Baking Powder
1 tsp Sea Salt
1/2 tsp Baking Soda

**See notes for alternative flour options**

Part 2 Ingredients (Wet Ingredients)

560mL Milk of Choice (20 ounces/2.5 cups)
3 tsp Organic Apple Cider Vinegar OR Rice Vinegar
2 tsp Organic Vanilla Extract

You May Also Need/Want

Dairy Free Butter OR Fat of Choice for Cooking
Mini Chocolate Chips of Choice (one of my kids insists that the best pancakes include chocolate chips)

Ingredient Notes

Chia Note: Chia seed meal is a special product, and this is the one that I use. Chia seeds are the whole seed, and meal is a ground version that gels up differently. Whole chia seeds will not work in this recipe, so be sure to purchase the meal online if you don’t already have some (this isn’t a product sold in most grocery stores).

Gluten Free Flour: If you’re not gluten free, you can use 300g of a flour you enjoy. Ideally, you should use an all purpose flour rather than something specific like whole wheat flour that behaves differently. You cannot use 300g of a single gluten free flour such as

Milk of Choice: Whole milk, almond milk, soy milk, rice milk, oat milk, If you plan to use coconut milk, use the boxed/watery style, not full fat coconut milk from a can.

Maple Sugar: Maple sugar is a granulated sweetener and can be swapped for organic coconut sugar, organic date sugar, organic brown sugar, and so on. However, each of these sweeteners will have a different flavor, and will shift the sweetness of your pancakes a little bit. For the least amount of shift, use another unrefined sweetener (organic date sugar and organic coconut sugar). Liquid sweeteners (maple syrup, brown rice syrup, sorghum syrup, etc.) cannot be used in this recipe. Finally, DO NOT swap the maple sugar for something like unsweetened applesauce.

Cacao Powder: This is not the same thing as cocoa. Cacao is an unsweetened, high quality chocolate powder that’s been minimally processed. This is the brand that I’ve been using.

Cooking Fat: This is to cook your pancake batter in. My whole family prefers dairy free butter, but you can use coconut oil, vegetable oil, olive oil, tiger nut oil (tuber, not a tree nut), or any other cooking fat you like.

More Egg-Free Pancakes to Enjoy

If you manage Celiac Disease, food allergies, or dietary restrictions, you’re in the right place for epic recipes. Each eggless pancakes recipe is gluten free, dairy free, top 9 free, and more. And the best part? People without food allergies and dietary restrictions love these recipes. So, get busy cooking and loving your free-from meals.

Egg Free Pancake Recipe Tips

Speed Up the Cook Time: If you heat two pans instead of one, you can cook your pancakes twice as fast. There’s an extra pan to clean, but you can save a lot of time in the long run.

Heat Your Pan Properly: When it comes to cooking the best pancakes, you need to start with a hot pan. Aim for medium heat, and don’t be tempted to bump up the heat to medium-high heat or even high heat, as this will burn the outside before the inside cooks. If your pan isn’t hot enough, your batter doesn’t tend to set up properly, pancakes stick, and they’re harder to flip.

Cooking Time: It’s common that the first side of the pancakes will take an extra minute or two when compared to the second side after your flip. Keep this in mind, and don’t stray too far from your kitchen.

Pancake Directions

Prep Time: 5 – 10 Minutes | Cook Time: 25 Minutes (goes faster with two pans)

Start by combining your chia meal and water together in a small bowl and mix well. Set aside.

For pancakes, I like to use a stand mixer with the wire whisk. However, know that for fluffy pancakes, I usually hold the whisk and mix by hand for the ultimate fluff. Always remember when making egg free pancakes: mixing by hand will retain the maximum amount of lift.

Place your mixing bowl on your kitchen scale and tare to zero. Add all of the Part 1 Ingredients (dry ingredients) and tare between weighted ingredients. Lightly mix to combine. Now, add all of the Part 2 Ingredients (wet ingredients) to the bowl, along with the chia gel.

The best part about using the kitchen scale is that you just keep adding to the bowl as you go along. Mix to combine your dry and liquid ingredients. When the ingredients are well combined, it’s time to cook your pancakes. Don’t let the batter rest, as you don’t want to loose any fluff potential.

Cooking Pancake Batter

To cook your pancakes, heat a large skillet on medium heat (5, 5.5, or 6/10 for me). I usually use a nonstick pan for this. Allow the pan to heat completely. If it doesn’t, your first batch will turn out meh. If this is your first time cooking pancakes, especially gluten-free pancakes, be sure to watch the recipe video above.

Once the pan is nice and hot, use a scooper or small measuring cup to add batter to the pan. If you want an extra pop of flavour, add butter or oil to the pan first. Let it heat/melt, then add the pancake batter. For super chocolate fans, you can sprinkle on a few mini chocolate chips as well after the batter spreads a little bit.

Your batter will start to cook and you can see it change up the sides. Bubbles will start to form on the top of the pancake. When several bubbles have formed and there’s some dryness forming, it’s time to flip.

Use a spatula to flip over your pancakes and cook until the bottom is nicely browned (usually 1-2 minutes). Both sides of your pancakes should be browned. Repeat until you run out of pancake batter.

The total time spent cooking is going to vary based on pancake size and how many pans you have going. When I make egg free pancakes, from start to finish including making the batter and clean up, my cooking time is about 30 minutes.

If you’re new to cooking pancakes in general, know that the first pancake is always a little meh, you adjust the temperature if needed, your timing if needed, and the rest turn out awesome.

If you’re a fan of little pancakes, the best way to have cute little pancakes consistently is to use a small or medium cookie dough scoop. These are the ones that I use. The small scoop is especially fun for toddlers, and the medium scoop is great for lunchboxes and big kids.

Fun Ways to Serve Your Egg Free Pancakes

These delicious pancakes have a lot of potential when it comes to serving. Obviously, you can start with your favorite toppings, but, if you’re looking for a little fun or something different, here are some ideas to get you started:

Create a Nut Butter Glaze/Drizzle and Apply Liberally (this can be flavoured/sweetened with a little maple or date)
Add Sliced Fresh Fruit (strawberries, bananas, and raspberries are three top contenders)
Spread Your Fave Fruit Jam on Top (instead of maple, but be sure it pairs well with chocolate)
Top with Yogurt & Fruit (for a play on a parfait where the pancake takes the place of granola)
Serve These as Pacos (pancake tacos)
Make an orange cashew glaze for chocolate & orange vibes.

How to Store Your Egg Free Pancakes

Once you’ve made this egg-free pancake recipe, there’s a good chance you’ll have some leftovers. For best results, do not store your leftovers in the fridge, but instead, freeze them. If you store them in the refrigerator, the next day, they won’t feel right in the mouth (this is what my tasters have told me since I can’t the recipes I develop).

Here’s how you freeze cooked pancakes. Once your egg free pancakes have cooled, line a large baking tray with parchment paper. Place a single layer of pancakes on the tray (it’s OK if the sides are touching). Cover with a piece of parchment paper, and place down another layer of pancakes. Repeat until all of the leftover pancakes are on the tray.

Freeze the entire tray. Once the pancakes are frozen solid, transfer them to an airtight container or freezer bag. To thaw, leave frozen egg free pancakes on the counter top for 60 – 90 minutes. You can also thaw them in a toaster oven or oven.

Your frozen leftovers can be a real source of fast food on busy mornings. You can also place frozen pancakes in a lunch box, and by lunch time, they’re thawed and ready to be enjoyed.

More Delicious Eggless Recipes

Egg & Dairy Free Creamy Breakfast Potatoes (talk about basic ingredients with amazing results)
Basic GF Dairy Free, Egg Free Vegan Waffles (another recipe that leans into simple ingredients, with great results)
Spinach Banana Blender Waffles (an easy recipe that’s also freezer friendly)
Gluten + Egg Free Lemon Poppy Muffins (you only need simple pantry ingredients to make this delicious recipe)

Answering Your Questions About This Pancake Recipe Without Eggs

Can I use baking soda instead of baking powder?

I’m so glad you asked, because no, these are different leavening agents and are not a 1:1 swap for each other. If you were to use that much baking soda in the dry mixture, you’d have awful tasting pancakes.

You can make a homemade baking powder if needed. If that’s not an option, and because this recipe already has baking soda, you can rely on the baking soda + acid to be your primary form of lift. I don’t suggest swapping the vinegar for an acid such as lemon juice though, since there’s chocolate in this recipe and I don’t want the flavour to be off putting.

A leavening agent such as carbon water could be used if you wanted to boost your lift. To do that, you’d need highly carbonated water, and you’d swap half of the milk of choice for that instead. It’s critical though to give the batter a gentle mix when using carbon because the bubbles love to leave.

Can I use a store bought egg replacement instead of the chia?

For this particular recipe, no. I’ve created this easy pancake recipe from the ground up to account for all the parts of an egg (lift, bind, moisten). If you were to swap the chia seed for something else, you’d be throwing off that balance.

If you can’t have chia seeds, I have other egg free pancake recipes here on the website that use flax instead. Alternatively, you can make this seed free pancake recipe here on my website (it’s also grain free, egg free, top 9 free, and more).

Are small lumps in the pancake batter OK?

Honestly, with both regular pancakes and eggless pancakes, ideally, you want a smooth batter. However, that being said, a few small lumps isn’t going to kill anyone. Lumps usually indicate pockets of dry ingredients that haven’t been fully incorporated. If you cook pancakes with these small lumps, when someone takes a bite, sometimes they can get a little poof of flour in the mouth as I like to say.

Now, with this particular egg free pancake batter, you may have small lumps from the chia gel. Those types of small lumps aren’t an issue, and won’t cause any poofing.

Can I freeze uncooked pancake mix?

Yup! The best thing about making pancakes at home is that you can freeze both cooked pancakes and the raw pancake batter. If you’re a single person, you could cook up several fresh pancakes, then freeze the remaining batter for another day.

Rather than talk your ear off, check out this article on freezing pancake mix and I’ll walk you through the entire process.

Can I cook these pancakes on a griddle?

Yes, you absolutely can cook this simple pancake recipe on your griddle and have the perfect pancakes. You’ll want to make sure you’re cooking on a hot griddle that’s been properly preheated. If my kids were at your house, they’d also insist that you cook your pancake batter in melted butter.

Personally, I’ve only cooked egg free pancakes on a griddle a few times, so keep an eye on the cook time. With your first pancake, after 2-3 minutes be sure to check on it a little bit to make sure things are moving along in the right direction, and that you’re not burning the pancakes because the griddle is too hot.

Should I use non-stick cooking spray?

I can’t speak for traditional pancakes, because I’ve never made them, but when it comes to free-from homemade pancakes, I’ve found that non-stick cooking spray isn’t necessary. Whilst you don’t need a spray, so long as you have a GREAT pan, my whole family prefers that I cook pancake batter in melted dairy free butter (they say the flavour is superior).

I’ve also tested cooking the pancake batter in organic extra virgin olive oil and organic tiger nut oil (tuber, not a tree nut) with great results. Ultimately, so long as your nonstick pan is properly heated (and isn’t scratched to the high heavens), you shouldn’t have any issues with this egg free pancake recipe.