Vegan Chocolate Coconut Pancakes (Bounty Pancakes)

Vegan Bounty Pancakes: Fluffy coconut pancakes with chocolate chips, topped with chocolate sauce and shredded coconut. You will love them!

Course Breakfast

Cuisine American, Vegan

Prep Time 15

Cook Time 15

Total Time 30

Servings stacks à 3 pancakes

Calories 528kcal

Author Bianca Haun | Elephantastic Vegan

In a bowl, mash the peeled banana, add the lite coconut milk, and maple syrup. Give it a quick whisk.
Then add the flour, shredded coconut, 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.
For the chocolate sauce, whisk together the coconut oil with the cocoa powder.
Stack the pancakes, pour the chocolate sauce on top, and add more shredded coconut! Enjoy!

*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.