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Vegan Pancakes

2 Portions
Easy
30 minutes
Discover our incredible Vegan Pancakes. Topped with a heavenly chocolate ganache, raspberries & pistachios for the perfect balance of flavours and textures
Treat yourself to a delightful pancake experience that will leave you craving for more. Get baking today!
Recipe Ingredients
How to Prepare
Tips
Why not try swapping the chocolate chunks in the pancakes for some blueberries for a fruity pancake!
Tips
Follow our handy guides to learn all tips on How to Make a Chocolate Ganache!
Tips
Would you like to try more vegan ideas? Get inspired by our delicious Vegan and plant-based recipes. Get baking today!
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Recipe Ingredients

For the Pancakes
200 gSelf-Raising Flour
5 gDr. Oetker Baking Powder (1 tsp)
30 gCaster Sugar (2 tbsp)
200 mlSoya Milk
10 mlLemon Juice (2 tsp)
15 mlDr. Oetker Madagascan Vanilla Extract (1 tbsp)
50 gDr. Oetker Dark Chocolate (chopped)
To Decorate
50 gDr. Oetker Dark Chocolate
100 mlCoconut Cream
about 100 gRaspberries
about 20 gPistachios

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Picture - Dr. Oetker Baking Powder (1 tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tbsp)
1

For the Pancakes

First things first, pop the flour, Baking Powder and sugar into a large bowl and lightly whisk together to combine. In a jug measure out the soy milk and add the lemon juice and mix until it thickens slightly. 

2

Pop the soy milk mixture and Vanilla Extract into the dry mix and whisk together until you have a smooth, thick batter. Add in the chopped chocolate and mix through the batter.

3

Pop 1tsp of oil into a large frying pan and heat over a medium heat. Once your oil is heated, pour 3 large dollops of mixture into the pan and leave to cook for 1-2 minutes until bubble begin to appear on the surface of the pancakes, flip the pancakes and leave them to cook on the other side for another minute, both sides should be a lovely and golden brown. Repeat with the remaining mixture, you should be able to make 6-8 pancakes with your batter. To keep your pancakes warm whilst cooking the rest of your pancakes, pop them on a tray lined with baking parchment and pop in the oven on a very low heat. 

4

To Decorate

To make the glossy ganache drizzle, pop the coconut cream in a saucepan and bring to the boil, meanwhile break the chocolate into pieces and pop in a bowl. Once you cream is boiling pour over the chocolate and leave for 2 minutes, then stir until the chocolate has melted and you have a lovely smooth ganache. 

5

Stack your pancakes onto 2 plates and pop some raspberries and pistachios on top, why not try experimenting with other fruit toppings! Pour over your chocolate ganache, dig in, and enjoy the perfect weekend brunch! 

Tips