Vegan Chocolate Chip Pancakes

These vegan Chocolate Chip Pancakes are quick and easy to make! Add some chocolate chips into the pancake batter, a couple more to add on top, and drizzle the pancakes with maple syrup. It’s the most perfect breakfast ever!

Course Breakfast

Cuisine American, Vegan

Prep Time 15

Cook Time 15

Total Time 30

Servings stacks à 3 pancakes

Calories 450kcal

Author Bianca Haun | Elephantastic Vegan

Ingredients

1 very ripe banana
3/4 cup unsweetened plant-based milk e.g. rice milk
1 teaspoon maple syrup + more to drizzle on top
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup chocolate chips + more to add on top
baking spray or oil for the pan

US Customary - Metric

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 chocolate chips.
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, add a couple more chocolate chips on top, and drizzle with maple syrup.

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