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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!
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:
Step 1: Mash a ripe banana. Add plant-based milk, and maple syrup. Whisk.
Step 2: Add flour and baking powder. Whisk.
Step 3: Add frozen raspberries and chocolate chunks, fold them in.
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.
Bonus points for drizzling maple syrup on top and adding more raspberries and chocolate chunks.
Frequently Asked Questions – Pancakes
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 speltand 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!).
More delicious vegan Pancake Recipes
- Banana Bread Pancakes with chocolate chunks
- Plantain Pancakes
- Fluffy Vegan Banana Pancakes
- Chunky Monkey Pancakes
- Apple Pie Pancakes
- or check out ALL my pancake recipes
Love it? Rate it!
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
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
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Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes 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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