These vegan chocolate banana pancakes are 100% guilt-free and the best simple vegan breakfast recipes; they taste like a treat without the sugar crash!
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What are vegan chocolate banana pancakes?
Vegan chocolate banana pancakes are a quick, dairy-free twist on traditional hotcakes. They switch out the usual eggs and butter for bananas, cocoa powder, flour, and your favorite plant-based milk, making a batch that's just as fluffy as traditional 19th-century American pancakes.
By choosing these vegan pancake recipe ingredients, you support your health, as bananas provide important potassium, natural sweetness, and dietary fiber that aids digestion and helps keep blood sugar steady. Dark cocoa powder is packed with powerful antioxidant flavonoids that support the heart and also help reduce inflammation.
Substitutions
- If you want a twist on standard fluffy pancakes, swap the chocolate chips for walnuts to add a rich, buttery crunch that pairs perfectly with sweet bananas.
- Bananas: Swap for an equal amount of applesauce if you're out of bananas or hate the taste.
- Non-Dairy Milk: Use whatever plant-based milk you have in the fridge. Oat milk keeps them thick, while almond milk or soy milk keeps things lighter.
- Flour: Use a standard 1:1 gluten-free baking blend, or blend up some rolled oats into a quick flour substitute.
Variations
Double Chocolate Flavor: Press a handful of dairy-free chocolate chips directly into the wet batter once it's in the pan (just don't overload them or they'll break when flipping).
PB & Chocolate: Drizzle a spoon of warm peanut butter over the top right before serving.
Berry Crunch: Scatter fresh raspberries and toasted coconut flakes onto the cooking pancake right after pouring the batter.
Warm Maple & Cream: Top your stack with a dollop of thick coconut cream and a generous drizzle of 100% pure maple syrup or vanilla syrup.
Storage Tips
- Fridge: Keep the leftover vegan pancakes in a sealed container for up to 3 days. Reheat them in a toaster or dry pan to bring back the crisp edges. A microwave works in a pinch, but they'll turn out pretty soft.
- Freezer: Let them cool completely, then stack them with squares of parchment paper in between so they don't freeze into one big lump. Store in a zip-top freezer bag for up to 2 months. You can pop them straight into the toaster from frozen.
Ingredients
Listed below are all the ingredients you will need:
- bananas
- gluten-free flour blend
- plant-based milk (soy milk)
- cocoa powder
- agave syrup (you can also use maple syrup)
- almond butter
Instructions
In a blender, add all ingredients and blend until just combined. (Don't overmix!) Depending on the flour blend, you may need to add a bit more milk.
If it's on the liquid side and not like pancake batter, place in the refrigerator for 10 minutes.
Preheat the non-stick pan or pancake griddle and grease it with coconut oil or vegan butter. Using ½ cup, scoop batter and pour into the pan.
Cook for about 2-4 minutes on one side, then flip the pancake and cook for about 30 seconds until golden brown.
Serve with your favorite banana toppings.
FAQ
Vegan Chocolate Banana Pancakes
Ingredients
- 2 ripe bananas
- 1 cup gluten free flour blend
- 1 ½ cups plant based milk
- ⅓ cup cocoa powder
- ⅛ cup agave syrup
- 1 tablespoon almond butter
Instructions
- In a blender, add all the ingredients and blend until everything is just combined. (Don't overmix!) Depending on the flour blend, you may need to add a bit more milk. If it's on the liquid side and not like pancake batter, place it in the refrigerator for 10 minutes.
- Preheat the pan or pancake griddle and grease it with coconut oil. Using ½ cup, scoop batter and pour it into the pan. Cook for about 2-5 minutes on one side, then flip the pancake and cook until golden brown or about 30 seconds.
- Serve with your favorite toppings.
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Mia W says
This is sooo delicious, Lainey!! Thank you for sharing!
Lizzy says
So delicious! I didn't have a gluten free flour blend so I just used regular AP flour and it worked great!
Queenie says
Awesome! I definitely gonna try this. It look so delicious for my breakfast!
Irene says
This is my favorite! Love how easy it is to make!