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.

Pancakes have always been a popular breakfast at my house. Whether I'm making a giant Dutch Baby Pancake with Berries or indulgent Vegan Oreo Pancakes, I always know there will be smiles at breakfast.

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:

• Calcium
• Potassium
• Iron
• Zinc
• Manganese

All of these nutrients support a healthy skeletal and immune system!

Tip: choose darker colored Maple Syrup for even more Antioxidants.

For more info on healthy sweeteners, read my guide to The Best Healthy Sugar Alternatives + Substitutes.

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. 

More Favorite Pancake Recipes

• Warm Vegan Apple Cinnamon Pancakes
• Fluffy Vegan Quinoa Pancakes with Cranberry
• Easy Vegan Pumpkin Poppyseed Pancakes
• Fluffy Vegan Oatmeal Whole Wheat Pancakes
• Dairy-Free Almond Blueberry Pancakes

MADE OUR RECIPE(S)?

If you  make these Fluffy Vegan Banana Chocolate Chip Pancakes or 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

Fluffy Vegan Banana Chocolate Chip Pancakes

5 from 10 votes

These Fluffy Vegan Banana Chocolate Chip Pancakes are the perfect, healthy twist to kick start your day! Completely fluffy, airy, and naturally sweetened, these pancakes are truly irresistible—especially with the burst of banana and chocolate flavors which go so amazing together. Made in just a few short steps and under 25 minutes. Gluten-free and Oil-free options available.

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

Serves: 6 Pancakes

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Ingredients

PANCAKES:

• 2 medium recipe bananas, mashed
• 2 cups organic all-purpose flour  (See Notes!)
• 2 tsps baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon sea salt
• 2 cups Almond milk  (You can use your fave plant-based milk!)
• 1 teaspoon vanilla extract
• 3 Tbsps Agave 
• 1 tablespoon apple cider vinegar
• 2 Tbsps vegan butter, melted + 1 tablespoon for cooking (See Notes!)
• 1 cup vegan chocolate chips, semi-sweet

OPTIONAL TOPPINGS:

• Dairy-Free Cocowhip!
• Sliced bananas
• Vegan chocolate chips or chopped chocolate
• Pure maple syrup, for drizzle

US Customary - Metric

Instructions

• 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 tablespoon vegan butter to a heated skillet over medium-high heat and wait until fully melted. Pour ⅓ 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.
• Bon Appetit!

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, ¼ 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.

Nutrition

Calories: 419kcal | Carbohydrates: 68g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 476mg | Potassium: 190mg | Fiber: 5g | Sugar: 26g | Vitamin A: 26IU | Vitamin C: 5mg | Calcium: 228mg | Iron: 4mg

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Fluffy Vegan Banana Chocolate Chip Pancakes.

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