Midnight Black Berry Pancakes

Black charcoal pancakes topped with blueberry compote, fresh raspberries & almonds.

Have you ever tried black charcoal in a recipe? It’s one of the biggest health trends that makes the most stunning black food creations! It even seems to take over the unicorn trend.

I’ve always been I huge fan of black food, it looks so dark and mysterious. Remember my Black & White Like My Soul Pizza?!

I’ve been keen to try activated charcoal for some time, so decided to give a simple brekkie the blackening treatment. BLACK PANCAKES.

Two options.

Activated charcoal. While it gives the pancakes a black colour it also adds lots of health benefits, without changing the flavours.

Gel food colouring. If using food colouring, the colour will be more intense and concentrated. You will get the blackest pancakes. But it comes with a warning, this stuff dies everything, your fingers, kitchen,… everything! And a little goes a long way, so start by adding a few drops. 

Up to you.

To finish the stacks, I made a blueberry compote with cardamom. The deep purple colour makes the mysterious look complete. To lift the dark shades, a scatter of raspberries and flaked almonds.

While taking pictures for this post, my cat came to say hello! Making the stack of pancakes look even more mysterious and dark…

And no, don’t worry. I normally don’t dress up my cat, the scarf was just for the photo. But doesn’t she look adorable!? Maybe even better than the pancakes…

This super stack can be on your breakfast table today! Absolutely perfect with a tall glass of almond milk. And maybe a cat on the side…

Black is the new BLACK!

If you make these midnight pancakes, send it to me! Tag your pictures on Insta @chillies_for_chocolate, so I can drool from afar. You can also share your pics on my Facebook page under my post.

If you like this recipe, pin it on Pinterest or share it on Facebook. As you know I share all my recipes on this blog for free, so if you share them, I would be so grateful!

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Midnight Black Berry Pancakes

vegan, soy free


Serves 1-2:


For the black pancakes:

⅔ cup spelt flour or wheat flour

1 tsp baking powder

Pinch of salt

½ cup almond milk

2 tbsp agave or maple syrup

2 tsp neutral oil

1 tsp vanilla extract

⅛ tsp cardamom powder (optional)

½ – 1 tsp activated charcoal (depending on the desired colour) or vegan black food colouring  (see intro)

For the blueberry compote:

¾ cup blueberries (fresh or frozen)

1 tbsp maple syrup

1 tbsp water

¼ tsp vanilla extract

¼ tsp corn starch mixed with 1 tsp water



Toasted almond flakes



For the black pancakes:

In a bowl mix spelt flour, salt and baking powder.

Mix in the almond milk, agave/maple syrup and oil. The batter should be thick in consistency, add more flour or milk as needed. Stir in the activated charcoal or black food colouring until the desired colour.

Heat a non-stick pan over medium heat and lightly grease with oil. Scoop ¼ cup of batter into the pan. Bake the pancakes until many bubbles appear. Flip and bake for another minute or until golden.

Serve the pancakes with blueberry compote and raspberries. Garnish with toasted almonds. Enjoy!

For the blueberry compote:

Add blueberries, sweetener, cardamom (if using) and water to a pan. Bring to a boil. Simmer for a few minutes or until the blueberries start to plop.

Stir in the corn starch mixture and cook for another minute.

© 2020, Chillies for Chocolate. All rights reserved.


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