Soft Vegan Double Chocolate Chip Pancakes

5 from 2 votes

These vegan chocolate chip pancakes super chocolatey and so delicious. Top with extra melted chocolate and serve warm.

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: Double Chocolate Chip Pancakes

Diet: Vegan

Servings: pancakes

Calories: 144kcal

Author: DJ

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. Fold until a smooth batter forms. Don't over-mix. Finally fold in the vegan chocolate chips.

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 1-2 pancakes at a time (depending on the size of your pan). 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.

Melt some vegan chocolate using the double-boiling (bain-marie) method and pour it over the pancakes.

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. This brings accuracy.

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 pancakes 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.