These are the fluffiest banana chocolate chip pancakes that happen to be dairy-free and egg-free. Try this allergy-friendly breakfast treat!
Fluffy Vegan Banana Chocolate Chip Pancakes
These Fluffy Vegan Banana Chocolate Chip Pancakes are a healthy but sweet way to start your day. They’re thick, fluffy and fully dairy-free and egg-free. Gluten-free and oil-free options are available.
And this recipe is one of our long-time favorites. The banana makes these thick and fluffy pancakes extra sweet with a cake-like texture. And who doesn’t love the combo of chocolate and banana? It’s a classic for a reason. So why not enjoy it for breakfast? This recipe is perfect for back to school, so I hope you treat yourself to it soon!
How to Make Vegan Banana Chocolate Chip Pancakes
You need just one bowl and a hot pan or griddle to get these pancakes going. And the entire recipe takes just 25 minutes!
Here’s what you need, and my recommendations for ingredient swaps:
All-purpose flour. I always use organic flour to ensure it’s vegan. Feel free to use gluten-free all-purpose too!
Baking powder. This helps the pancakes become as fluffy as possible.
Cinnamon. For a touch of warming spice.
Almond milk. You can substitute soy milk, rice milk, coconut milk (my NEW Fave!), oat milk, hemp milk, or others.
Apple cider vinegar. This adds tang to turn the dairy-free milk into buttermilk. It helps activate the baking powder and improve the flavor.
Bananas. Choose the ripest bananas you can find! They’re sweeter and easier to mash.
Vanilla. You can use vanilla extract or vanilla bean powder.
Maple syrup. This is essential for the maple, sweet flavor of these banana pancakes. You could also use honey or agave in a pinch.
Oil. Use mild-tasting oil like avocado or canola.
Chocolate chips. I use the vegan chocolate chips from Enjoy Life Foods.
Health Benefits of Maple Syrup
I often use maple syrup and agave interchangeably in recipes. However, I love to use pure maple syrup as much as possible. Agave is said to have a lower glycemic index, which makes it a good option for those with diabetes. However, pure Maple syrup has tons of antioxidants because it comes directly from a plant’s sap. Maple syrup is also a good source of essential nutrients, including:
All of these nutrients support a healthy skeletal and immune system!
Tip: choose darker colored Maple Syrup for even more Antioxidants.
Tips and Tricks to Perfect Banana Chocolate Chip Pancakes
Use these tips to make perfect pancakes every time:
1. Low + Slow is BEST.
Cooking pancakes over low heat ensures that your pancakes are fully cooked through without burning too quickly.
2. Double Check that your Leaveners aren’t expired.
Make sure your leaveners (baking powder, baking soda, etc) aren’t expired. This guarantees that your pancakes rise at their best and are super fluffy as intended.
3. No Over-mixing, Please!
Once all ingredients are well combined, there’s no need to keep mixing. Remember, you want airy, fluffy pancakes — too much mixing will make them chewy.
4. Use the Correct Pan!
I find that using a flat cast-iron griddle works the best for pancakes. Unfortunately, a regular sauté pan isn’t flat or large enough.
5. Use Oil Not Butter!
I know. I’m one who loves using butter (vegan butter for vegan recipes). But when making pancakes, it’s best to use a very light coating of oil (coconut, grapeseed, vegetable oil, etc) on your pan. Wallah! Butter tends to burn too easily.
6. Don’t Flip Those Pancakes Just Yet!
I’ve been guilty of this in the past. Don’t flip your pancakes as soon a little crust forms on the bottom. Instead, wait until the bubbles have popped and opened into holes. This means the bottom is set and the pancake is ready to flip.
If you make these Fluffy Vegan Banana Chocolate Chip Pancakesor any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share
2cupsAlmond milk (You can use your fave plant-based milk!)
1Tbspapple cider vinegar
2Tbspsvegan butter, melted + 1 Tbsp for cooking(See Notes!)
1cupvegan chocolate chips, semi-sweet
Vegan chocolate chips or chopped chocolate
Pure maple syrup, for drizzle
Add the almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes activated and "a bit foamy".
In a large bowl, add the flour, baking powder, cinnamon, and salt together and whisk until combined.
In a separate bowl, whisk together the mashed bananas, milk-ACV mixture, melted butter, and vanilla, until combined.
Make a small well in the middle of the dry ingredients and pour in the wet ingredients, stirring gently (using a spatula) until just combined. Batter should be thick, but pourable. NOTE: DO NOT OVERMIX!!
Fold in the chocolate chips.
Add 1 Tbsp vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour 1/3 cup of pancake batter unto the surface of the skillet and cook for about 1-2 minutes (until batter begins to bubble) and gently flip pancake to it’s opposite side, cooking another 1-2 minutes. NOTE: Be sure to gently press down on pancake to ensure that center cooks through.
Once cooked and lightly brown on both sides, remove pancake from heat and repeat steps until all batter is used.
To serve, stack pancakes onto one another and top with Cocowhip, banana slices, additional vegan chocolate chips, and lightly drizzle with maple syrup, if desired.
Tips & Tricks
GLUTEN-FREE VERSION: To make these pancakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, 1/4 cup at a time.**
SWEETENER: If you choose to opt out of Agave, you can always substitute with pure maple syrup, date syrup, coconut sugar, brown sugar, or pure cane sugar.
OIL: Instead of melted vegan butter, you can use vegetable oil or coconut oil, if preferred.