These easy vegan chocolate banana pancakes are made in the blender from wholesome ingredients! A healthy way to curb your morning cravings for chocolate!
Treat your sweet morning cravings with these fluffy vegan chocolate banana pancakes! Looking for even more delicious gluten-free ideas? Try our healthy zucchini pancakes or try our viral vegan TikTok cereal pancakes.
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What are Vegan Chocolate Banana Pancakes
Vegan chocolate banana pancakes are a quick, dairy-free spin on traditional Western hotcakes, made with mashed bananas, cocoa, flour, and non-dairy milk instead of eggs or butter. While fried flatbreads date back to ancient Greece, the thick, fluffy stack we eat today didn't really take off until 19th-century America.
You'll mostly find them across North America and Australia, where plant-based eating is part of the daily routine. They're also everywhere in Southeast Asian tourist spots, where local cafes serve them to travelers craving an easy, familiar breakfast.
Substitutions
- Bananas: Swap for an equal amount of applesauce or pumpkin purée if you're out of bananas or hate the taste.
- Non-Dairy Milk: Use whatever plant milk you have in the fridge. Oat milk keeps them thick, while almond 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
Press a few dairy-free chocolate chips directly into the wet batter once it's in the pan. Don't go overboard here, or the pancakes will fall apart when you flip them.
Storage
- Fridge: Keep leftovers 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.
Tips
- Fridge: Keep leftovers 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
- cocoa powder
- agave syrup
- 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 in the refrigerator for 10 minutes.
Pre-heat pan or pancake griddle and grease with coconut oil. Using ½ cup, scoop batter and pour into pan. Cook for about 2-4 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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- Cereal Pancakes
- Chocolate Cereal Pancakes
- Blueberry Pancakes
- Butter Pecan Pancakes
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 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 liquidy side and not like pancake batter, place in the refrigerator for 10 minutes.
- Pre-heat pan or pancake griddle and grease with coconut oil. Using ½ cup, scoop batter and pour into pan. Cook for about 2-4 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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