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Fluffy Vegan Banana Chocolate Chip Pancakes
5 from 8 votes
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Fluffy Vegan Banana Chocolate Chip Pancakes

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.

Course: Breakfast, Brunch
Keyword banana, breakfast, brunch, chocolate chip, classic, dairy-free, easy, fluffy, healthy, homemade, hot cakes, indulge, maple, pancakes, plant-based, recipe, traditional, vegan
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 Pancakes
Creator Shanika | Orchids + Sweet Tea

Must-Haves:

  • 1 cup organic All-purpose flour (I use Bob's Red Mill; See Notes!)
  • 1 Tbsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1 cup Almond milk  (You can use your fave plant-based milk!)
  • 2 Medium bananas, mashed
  • 2-3 Tbsps pure maple syrup (I use Coombs Family Farms; See Notes!)
  • 1 Tbsp apple cider vinegar
  • 2 Tbsps coconut oil, melted (See Notes!)
  • 1 tsp vanilla extract
  • 1 cup vegan chocolate chips (I use Enjoy Life Foods)

Toppings:

  • vegan chocolate chips
  • banana, sliced
  • Dairy-free CocoWhip!

Instructions:

  1. Start by whisking together the organic all-purpose flour, baking powder, cinnamon and sea salt in a large bowl and set aside.

  2. In a separate bowl, add the Almond milk and apple cider vinegar and whisk together until well combined. Set aside for 5-10 minutes.

  3. Next whisk in the mashed bananas into the milk-vinegar mixture until well incorporated. **NOTE: The mixture will thicken, that’s OK!** Add vanilla, maple syrup, and oil and continue whisking.

  4. Now, add the wet ingredients in with the dry ingredients and stir together with a rubber spatula until well combined. NOTE: Batter shouldn’t be too runny or too thick. Try to find it somewhere in the middle. **Try not to Over-mix.**

  5. Fold in chocolate chips until well incorporated.

  6. Add a bit of oil to a heated medium skillet (wiping it with a paper towel lightly until just about coated) and pour 1/3 cup of batter unto the surface of the skillet. 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. Be sure to gently press down on pancake to ensure that center cooks through.

  7. Once cooked and lightly brown, remove pancake from heat and repeat steps until all batter is used.

  8. To serve, stack pancakes onto one another and top with sliced bananas, chocolate chips, and lightly drizzle with maple syrup, if desired.

  9. Bon Appetit!

Tips | Notes:

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.**

MAPLE SYRUP: I recommend using my go-to brand of maple syrup, Coombs Family Farms

SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.

OIL: Instead of using coconut oil, you can always use vegetable oil or melted vegan butter.