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Chocolate Raspberry Pancakes

These Chocolate Raspberry Pancakes are quick & easy to make. They are the perfect pancakes for you if you can’t decide between chocolaty and fruity pancakes! The combo is amazing!

Chocolate Raspberry Pancakes

If you’re like me and you can never decide between chocolate and fruity pancakes, then you will LOVE these Chocolate Raspberry Pancakes! The combination of sweet chocolate and tart raspberries is a match made in heaven.

How to make Chocolate Raspberry Pancakes

The ingredients

You will need:

  • a very ripe banana
  • plant-based milk
  • maple syrup
  • flour
  • baking powder
  • raspberries (fresh or frozen; I used frozen because that’s what I had at home)
  • chocolate chunks/chips
  • baking spray or oil

The basic steps

Making these Chocolate Raspberry Pancakes is really easy.

Here are the basic steps:

mashed banana, almond milk, and agave syrup in a bowl

Step 1: Mash a ripe banana. Add plant-based milk, and maple syrup. Whisk.

pancake batter in a bowl

Step 2: Add flour and baking powder. Whisk.

making chocolate raspberry pancakes

Step 3: Add frozen raspberries and chocolate chunks, fold them in.

Chocolate Raspberry Pancakes in a pan

Step 4: Brush/spray a pan with oil. Use an ice cream scoop to add the pancake batter to the pan (over low to medium heat). Do you see the bubbles in the middle and the corners that have set? It’s time to flip! Let the pancake cook on the other side until golden. Repeat until you’ve used up the pancake batter.

Chocolate Raspberry Pancakes

Bonus points for drizzling maple syrup on top and adding more raspberries and chocolate chunks.

Pancake FAQ

What can I do if my pancakes are raw inside?

If your pancakes are golden brown on the outside but not cooked all the way through, reduce the heat! That way they have more time to cook properly.

What can I do if my pancakes aren’t fluffy?

Add more baking powder! This will make them fluffier. Mashed bananas + baking powder = are a good recipe for fluffiness! :)

My pancake batter is spreading too much/not enough?!

No worries, you can easily adjust the batter! If the batter is spreading too much in the pan, whisk more flour into the batter. If your pancake batter isn’t spreading enough, add a bit more plant-based milk!

Are vegan pancakes healthy?

These pancakes are made completely without white sugar. They are sweetened only with bananas and maple syrup. So I consider these pancakes to be a much healthier alternative to traditional pancakes. Also, they don’t contain any animal products! And there’s only minimal oil. If you want to make these pancakes even healthier, you can use a mix of spelt and wheat flour or use whole wheat flour.

How to make pancakes without eggs and dairy?

Pancakes without eggs and dairy? It’s totally possible! You don’t even need any weird egg replacement powders. For these pancakes, I’ve used mashed bananas and a bit more baking powder than usual. This results in the fluffiest pancakes ever! And they hold together perfectly. No need for eggs at all! I promise. As for the dairy, I’ve simply used plant-based milk (in this case rice milk but you can use any you want!).

Chocolate Raspberry Pancakes

More delicious vegan Pancake Recipes

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I hope you enjoy these pancakes as much as I do! Let me know if you give them a try!

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Cheers, Bianca

Chocolate Raspberry Pancakes

Chocolate Raspberry Pancakes

Bianca Haun | Elephantastic Vegan
These Chocolate Raspberry Pancakes are quick & easy to make. They are the perfect pancakes for you if you can't decide between chocolaty and fruity pancakes! The combo is amazing!
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine American, Vegan
Servings 2 stacks à 4 pancakes
Calories 492 kcal

Ingredients
 
 

Ingredients for the pancakes

  • 1 very ripe banana
  • 3/4 cup unsweetened plant-based milk e.g. rice milk
  • 1 teaspoon maple syrup
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 cup frozen raspberries or fresh
  • 1/4 cup chocolate chunks or chocolate chips
  • baking spray or oil for the pan

Instructions
 

  • In a bowl, mash the peeled banana, add the plant-based milk and maple syrup. Give it a quick whisk.
  • Then add the flour and baking powder. Whisk until incorporated. Fold in the frozen raspberries and chocolate chunks.
  • Spray a flat pan or griddle with oil and heat it up to medium heat. Add a small ladle of pancake batter*. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes. You should be able to get 8 pancakes out of the batter.
  • Stack the pancakes, drizzle with maple syrup and add raspberries and chocolate chunks.

Notes

*If the batter spreads too much in the pan, whisk a bit more flour into the batter. If it doesn’t spread enough, add a bit more plant-based milk.
Tips for making the perfect vegan pancakes: 
  • Flip the pancakes when you see small bubbles in the center.
  • If your pancakes are golden brown on the outside but not cooked all the way through, reduce the heat!
  • Not fluffy enough? Add more baking powder.
  • If your pancakes stick to the pan, make sure you use a non-stick pan or griddle and to spray the pan with oil before adding the batter.

Nutrition

Serving: 4pancakesCalories: 492kcalCarbohydrates: 93gProtein: 10gFat: 10gSaturated Fat: 5gCholesterol: 1mgSodium: 42mgPotassium: 792mgFiber: 9gSugar: 24gVitamin A: 38IUVitamin C: 21mgCalcium: 177mgIron: 5mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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