Vegan Pancakes with Chocolate Sauce and Banana Slices

The pancakes are a firm family favourite for weekend breakfasts.  The batter can be made up to two days in advance and stored in the refrigerator until needed.  Just give it a quick whisk and it’s ready to go.  The chocolate sauce can be stored in the refrigerator for up to 5 days.

Makes 4 medium-size pancakes
Preparation: 10 minutes   
Cooking time: 20 minutes

Recipe updated 30th July 2011


125g / 4½oz / 1 cup plain (all purpose) flour
95g / 3½oz / ¾ cup wholemeal (wholewheat) flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon (optional)
1 tsp vanilla extract (optional)
475ml / 16fl oz fortified soya milk
2 tbsp rapeseed (canola oil)
olive oil for frying

1-2 bananas, sliced
(blueberries are also a delicious accompaniment)

Chocolate Sauce:
4 tbsp agave nectar, fruit sweetener or unrefined caster sugar
2 tbsp sieved cocoa powder
125ml / 4½fl oz / ½ cup water
1½ tsp cornflour or arrowroot
1 tsp vanilla essence
20g / ¾oz / ¼ cup ground almonds
8 walnut halves, ground


  1. Batter – Sieve the dry ingredients into a mixing bowl.  Add the wet ingredients gradually, whisking until incorporated.  Cover batter and set aside until needed.
  2. Prepare the chocolate sauce – Place the sweetener, cocoa powder, water, cornflour/ arrowroot, vanilla and ground almonds in a small saucepan and thoroughly mix, using a fork or hand whisk.  Cook over a medium heat until it starts to thicken, stirring/whisking regularly.  Remove from the heat and allow to cool slightly before stirring in the ground walnuts (heat destroys the omega-3 in the walnuts).
  3. Meanwhile, cook the pancakes.  Brush the bottom of a non stick frying pan with a small drop of oil and heat on a medium-high heat.  Drizzle some batter into the pan, whilst swirling the pan to thin out.  Cook until bubbles appear on the surface of the pancake and the edges have become sturdy.  Flip over using a thin plastic spatula and cook for a further couple of minutes until browned.  Place the cooked pancakes in a warm oven while you cook the rest.
  4. Drizzle the pancakes with chocolate sauce and serve on a warm plate with banana slices.  Delicious!

2 responses to “Vegan Pancakes with Chocolate Sauce and Banana Slices

  1. Naomi

    My 3 yo loves to help make and eat pancakes – they are a frequesnt breakfast request. Thank you for introducing me to this healthier version, which looks delicious. I’ll be sure to give it a go.

  2. L adores breakfast pancakes too! I’ve got another gorgeous recipe which I’ll post as soon as I manage to take a photo. Each time I make the pancakes, L scoffs them before I have a chance to photograph them! We now refer to him as ‘the pancake monster’ lol!

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