These "American Style" Vegan Chocolate Pancakes are the perfect breakfast or brunch. Enjoy them on a special occasion or just because!
American Pancakes
American pancakes are loved all over the world thanks to their light, fluffy texture. Their thicker than other pancakes (like crêpes). They are best stacked high with lots of toppings like fruit and sauce.
These pancakes are just as light and fluffy as regular American pancakes but they're also made with cocoa powder giving them a rich, chocolate flavour.
I like to stack them before topping them with fresh raspberries and drizzling over chocolate sauce. To make these extra decadent you could add chocolate chips into the batter as well!
How to make Vegan Chocolate Pancakes
Before you do anything you need to get all of your ingredients together. Being prepared is one of the most important steps when making these pancakes as once the batter is mixed you want to get cooking or you risk losing all of those precious air bubbles. Here is how you go about
Egg alternatives
A traditional pancake batter is made from egg, milk and flour. Other ingredients like cinnamon, vanilla or chocolate might be added. You can even add chocolate chips or fresh fruit to the batter.
When making vegan pancakes you have to make a couple of substitutions. The milk is easy (just pick the plant milk of your choice). But, the egg alternative might not feel quite as simple.
There are lots of vegan pancakes out there that call for expensive, commercial egg replacers or alternatives like flax "eggs".
My preference, however is to bind the batter together with a much more simple ingredient you may already have in your house - bananas.
All you need to do is mash them to a pulp!
Using self raising flour also helps to replace the eggs as it's what gives these vegan pancakes their lift and therefore a light fluffy texture.
Mixing a smooth batter
So you've got all of your ingredients ready to go and the banana is mashed. Next you need to make your batter.
There's a really good trick to making sure you get a smooth batter every time and that is to mix your banana and dry ingredients until you have a smooth paste. Then, very slowly add the milk as you whisk. The slower you go the smoother the batter.
Knowing when to flip
Once you're ready to cook the next most important thing is knowing when to flip the pancake.
The trick here is watching out for air bubbles. These will begin to appear not long after you've added the batter to the pan. But, don't be tempted to flip until the air bubbles are captured in the batter. If the top of the pancake as a holey texture then you're good to go.
And that's it.
If you follow these simple steps you will have perfect vegan pancakes every time.
The recipe
Vegan Chocolate Pancakes
Ingredients
- 1 banana
- 1 tablespoon sunflower oil for the batter
- 2 tablespoon cocoa powder
- 100 grams self raising flour
- 200 ml oat milk or another plant milk of your choice
- 1 teaspoon sunflower oil to grease your pan
Instructions
- In a bowl, mash the bananas well until smooth.
- Add the oil and mix well.
- Sift the flour and cocoa powder into the banana / oil mix and stir until combined.
- Next slowly add the milk while whisking to get a relatively smooth, thick batter.
- Grease your pan with the remaining 1 teaspoon of sunflower oil.
- Heat the pan on a medium heat until hot.
- Ladle roughly ⅛th of the batter into the pan and cook for roughly 2 minutes until bubbles begin to appear on the surface of the pancake.
- Using a spatula, carefully flip the pancake and cook for another 2 minutes.
- Transfer to a warm plate while using up the rest of the batter.
- Once you have cooked all of the batter, serve with your favourite toppings.
Nutrition
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