Fluffy, Chocolatey Pancakes
These quick and easy vegan chocolate chip pancakes are just what you need when you fancy a sweet and satisfying breakfast treat. They taste unbelievable!
For more delicious, chocolate foodie inspiration, be sure to check out my edible vegan brownie batter.
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Ingredients For This Recipe
- Large ripe banana
- Granulated sugar - golden caster sugar also works very well.
- Vegetable oil
- Vanilla extract
- Salt
- Self-rising flour - don't use all-purpose flour for this recipe.
- Cocoa powder
- Baking powder
- Soy milk
- Vegan chocolate chips
- Vegan butter - for greasing the frying pan.
- Melted vegan chocolate - for the topping.
How To Make Double Chocolate Pancakes
STEP BY STEP INSTRUCTIONS
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
1: In a mixing bowl, whisk together the wet ingredients apart from the soy milk.
2: Mix in the dry ingredients.
3: Pour in the soy milk. Fold into a smooth batter.
4: Spoon batter into a hot frying pan and cook the pancakes.
5: Melt some vegan chocolate. Use as a topping for the pancakes.
6: Pour the melted chocolate over the pancakes.
Tips For Making Vegan Chocolate Pancakes
Measure The Flour Accurately
A small inaccuracy when measuring out the flour for any pancakes can make a big, negative difference to the texture. My recipes use the metric system, so I like to use a digital weighing scale.
Make Sure That The Pan Is Hot Enough
Before you add any vegan butter to the pan, make sure that it is hot enough. When the pancake batter enters the pan, you should hear a slight sizzle.
Make sure the pan isn't too hot or else the pancake will cook too quickly. The outsides will be burnt and the insides will be undercooked.
If this happens lower the temperature of your pan and leave it for a minute or two to cool down.
How To Store These Pancakes
Wrap the uneaten vegan chocolate chip pancakes inside some tin foil and store inside the fridge for up to 4 days.
More Pancake Recipes:
Vegan Brown Sugar Cereal Pancakes
Vegan High Protein Banana Pancakes
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Soft Vegan Double Chocolate Chip Pancakes
- Total Time: 20 minutes
- Yield: 10 pancakes 1x
- Diet: Vegan
Description
These vegan chocolate chip pancakes super chocolatey and so delicious. Top with extra melted chocolate and serve warm.
Ingredients
For the pancake batter:
- 1 large ripe banana (mashed)
- 30g granulated sugar
- 2.5 Tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 125g self-rising flour
- 3 Tablespoons cocoa powder
- 0.5 teaspoon baking powder
- 180ml soy milk
- 60g vegan chocolate chips
- 1 teaspoon vegan butter (for frying)
Garnish:
- Melted vegan chocolate (to taste)
Instructions
Make the chocolate pancake batter:
- Mash your banana inside a mixing bowl.
- Next, add the granulated sugar, vegetable oil, vanilla extract and salt. Mix to combine.
- Pour in the self-rising flour, cocoa powder and baking powder. Fold the batter a little to combine again, then add the soy milk. Whisk until a smooth batter forms.
Fry the pancakes:
- Grease a non-stick frying pan with the vegan butter. Place over a medium heat. Let the pan get hot.
- Add two tablespoons of pancake batter to the hot pan. Fry each pancake. When the top side begins to bubble (at about 40 seconds), flip and cook for a further 35-45 seconds. If the pancakes are cooking too quickly and burning, reduce the heat a little.
Garnish:
- Melt some vegan chocolate using the double-boiling (bain-marie) method and pour it over the pancakes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast Treats
- Method: Frying
- Cuisine: Double Chocolate Chip Pancakes
Nutrition
- Serving Size: 2 pancakes
- Calories: 337
- Sugar: 20.3 g
- Sodium: 266.7 mg
- Fat: 15.3 g
- Carbohydrates: 48 g
- Protein: 5.9 g
- Cholesterol: 0 mg
Keywords: vegan pancakes, chocolate pancakes, chocolate chip pancakes, vegan breakfast, chocolate recipes, vegan desserts
Z says
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★★★★★