Fluffy Vegan Banana Chocolate Chip Pancakes
These Fluffy Vegan Banana Chocolate Chip Pancakes are the epitome of deliciousness in the mornings in the form of a good stack stack + made from scratch! The whole family is sure to love these easy, airy, fluffy classic pancakes.
Servings: 6 Pancakes
Calories: 380kcal
Ingredients
PANCAKES:
- 2 very ripe ripe bananas, mashed
- 2 cups organic all-purpose flour
- 2 tsps baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
- 2 cups Almond milk (You can use your favorite plant-based milk)
- 3 Tbsps pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 Tbsps vegan butter, melted (See Notes!)
- 1 cup vegan chocolate chips, semi-sweet (You can also use chopped vegan chocolate)
OPTIONAL TOPPINGS:
- Coconut whipped cream
- Sliced bananas
- Vegan chocolate chips or chopped chocolate
- Pure maple syrup, for drizzle
- Sliced almonds, toasted
OTHER:
- Vegan butter, for cooking
Instructions
TO MAKE THE BATTER:
- 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 "slightly thickened" and activated.
- In a large bowl, add the flour, baking powder cinnamon, nutmeg, and salt together and whisk until combined.
- Make a small well in the middle of the dry ingredients and add in the ACV-milk mixture, mashed bananas, vanilla, melted butter, and maple syrup, stirring gently (using a spatula) until just combined. DO NOT OVERMIX! NOTE: If the batter is way too thick and hard to stir, add additional milk, 1 tablespoon at a time until more smooth, yet still thick enough.
- Fold in the chocolate chips.
COOK THE PANCAKES:
- Add 1 tablespoon of unsalted butter to a heated skillet over medium-high heat and wait until fully melted. Pour ½ 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 sliced bananas, coconut whipped cream, sliced almonds, chocolate chips, and/or drizzle with maple syrup, if desired.
Notes
- FREEZE OPTION: If you’d like to make these banana oat pancakes ahead of time, you can freeze them for up to six months. Simply cool the pancakes to room temperature, then arrange them in a single layer on a baking sheet. Freeze for an hour, then place in a zip-top bag and keep in the freezer. You’ll have a healthy breakfast to grab anytime.
- 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 maple syrup, you can always substitute with honey (if not restricted to vegan), date syrup, coconut sugar, brown sugar, or organic cane sugar.
- OIL: Instead of vegan butter, you can always use organic vegetable oil, coconut oil or grapeseed oil, if preferred.
Nutrition
Calories: 380kcal | Carbohydrates: 58g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 476mg | Potassium: 74mg | Fiber: 4g | Sugar: 20g | Vitamin A: 2IU | Vitamin C: 0.05mg | Calcium: 239mg | Iron: 4mg