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Chocolate Chip Pancakes | The Flexitarian

Chocolate Chip Pancake Recipe

These vegan chocolate chip pancakes are so moreish. Enjoy them with maple syrup, banana and pecan nuts.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Breakfast & Brunch, Pancakes & Fritters, Vegan Desserts
Cuisine American
Servings 18 pancakes
Calories 52 kcal

Equipment

1 mixing bowl
1 pancake pan or non-stick frying pan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 400 ml non-dairy milk
  • 2 Tbsp cider vinegar
  • 250 g plain white flour
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 4 Tbsp sugar
  • 1 overripe banana (80g/2.8oz flesh)
  • 1 tsp vanilla extract
  • 100 g dark chocolate chips
  • oil for frying

TOPPINGS:

  • banana
  • maple syrup
  • pecan nuts

Instructions
 

  • Mix the dairy-free milk and vinegar together. Set aside for 10 mins. (if you want thicker pancakes use only 300ml / 1 1/4 US cups of dairy-free milk. You will need to adjust the cooking time as thicker pancakes will take longer to cook)
    400 ml non-dairy milk, 2 Tbsp cider vinegar
  • In a medium bowl mix together the dry ingredients for the pancakes: white flour, baking powder, salt and sugar.
    250 g plain white flour, 1 Tbsp baking powder, 3/4 tsp salt, 4 Tbsp sugar
  • Mash the banana's flesh with a fork.
    1 overripe banana (80g/2.8oz flesh)
  • Mix the crushed banana and vanilla extract in the milk.
    1 tsp vanilla extract
  • Mix the wet and dry ingredients together with a hand whisk. Fold in the chocolate chips. Leave the batter to stand for 5 mins.
    100 g dark chocolate chips
  • Heat some oil in a pancake pan under medium heat. Add 3/4 of a ladle of the batter to the pan for each pancake. Cook for 2 minutes or so, until bubbles start appearing on the top. Flip and cook for a further 1 minute on the other side. Each pancake should rise to about 1 cm. Repeat for each pancake until you have used up all the batter. Keep the finished pancakes in a warm oven while you make the rest.
    oil for frying
  • Serve hot topped with maple syrup, banana and pecan nuts.
    banana, maple syrup, pecan nuts

Nutrition

Serving: 4pancakesCalories: 52kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 187mgPotassium: 68mgFiber: 1gSugar: 5gVitamin A: 88IUVitamin C: 2mgCalcium: 88mgIron: 1mg

Find this recipe online:

Chocolate Chip Pancake Recipe

https://theflexitarian.co.uk/recipe-items/chocolate-chip-pancakes-vegan/