In a large mixing bowl, whisk together 1 cup of tapioca starch, 1 cup of water or pandan juice, ½ cup of sugar, 2 tablespoons of oil, and 1 teaspoon of vanilla extract until the mixture is smooth and free of lumps. Allow the batter to rest for about 1 hour.

Gradually add 1 cup of all-purpose flour to the batter, whisking continuously until fully combined. Mix together 1 teaspoon of baking powder and ½ teaspoon of baking soda with a splash of water to activate the leavening.

Gently fold the leavening solution into the rested batter and let the batter sit for an additional 10 minutes.

Preheat a large non-stick frying pan over medium-low heat and grease lightly if needed.

Pour half of the batter into the preheated pan, tilting it to spread evenly. Cover and cook for about 5-7 minutes, watching for bubbles to form on the surface.

Once bubbles appear, sprinkle a tablespoon of sugar over the pancake and brush with melted vegan butter. Cover and cook for an additional 2-3 minutes until edges turn golden brown.

Sprinkle semi-sweet chocolate chips over the pancake while it’s hot, cover for 1-2 minutes to allow melting.

Carefully fold the pancake in half using a spatula and slice into portions.

Drizzle condensed coconut milk over the top and sprinkle with chopped dry roasted peanuts before serving.