Prepare a batch of delicious super easy vegan chocolate pancakes for Shrove Tuesday, Pancake Day, Lent, or Mardi Gras just before the start of Lent. Or enjoy for a special breakfast, brunch, dessert or for any day of the year as pancakes are a great budget-friendly recipe. This pancake recipe is a dairy-free and egg-free version of traditional thick Scotch or American style pancakes.
Place the bowl with the pancake batter into the fridge for at least 10 minutes to rest before making the pancakes.
Heat a non-stick pan over a high heat and then add a little oil, butter, or margarine if necessary. Or use an electric pancake/crepe maker and heat the maker on the high setting- a pancake maker does not require any oil to cook pancakes as it is completely non-stick.
Switch the heat to medium-high and pour the pancake mix into the pan, using about a quarter-half cup [60ml-125ml] of batter per pancake. More batter will result in larger pancakes and vice versa.Scatter a few chocolate drops over each pancake.
125 grams dark chocolate chips [semi-sweet]
Once bubbles start to form all over the pancake surface and the pancake looks set, flip the pancake over and cook the other side for a minute or two until brown.
Repeat until all the batter is used up - if using a skillet or fry pan you may need to add extra oil between cooking each batch of pancakes to avoid sticking to the pan.
Pancakes can be placed on a heat-proof tray/plate and popped into a warm oven to keep hot whilst preparing the rest. A piece of baking paper between each pancake can help prevent them sticking together while they are kept warm in the oven.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
We highly recommend using a kitchen scale to weigh the ingredients as this ensures better success.
Nutrition data is based on 9 large pancakes. Smaller pancakes will have less calories and larger pancakes will contain more calories.
Leftover pancakes will keep fresh in the refrigerator for up to 3-4 days. Keep covered or wrapped.
Store in the freezer for 2-3 months. Place a piece of baking paper between each pancake to prevent them freezing together, and to allow easy retrieval of one or two pancakes at a time.
Thaw pancakes to room temperature or pop them into a toaster to defrost and toast.
Frozen pancakes can also be reheated in a warm oven from frozen - they will just take a few minutes longer.
Check out the recipe notes and FAQ section for our family's top tips on preparing the best pancakes.