Chocolate Chip Banana Bread Pancakes – Vegan

vegan chocolate chip banana bread pancakes

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Soooooooooo it’s THAT DAY.
The day to express your unconditional love for this one particular thing.
Yes, pancake day! hurrays!
I just LOVE looking at a pile of pancakes in the morning.
It’s round, pretty, fluffy, tall, smells nice.. 
How can you explain this love and excitement for pancakes with words? I can’t!

The only thing that a few people might concern is that pancakes can be calorie dense and many people treat them as a cheat meal. (Well except me)
So how about, looking (and eating of course) at a pile of these delicious, decadent, rich and HEALTHY vegan chocolate chip banana bread pancakes? Yes, I said healthy!

Sounds just like what you are looking for on pancake day or any other day of your weekend morning?
Well then, read on to find out more!

vegan chocolate chip banana bread pancakes

WHY CHOCOLATE CHIP BANANA BREAD PANCAKE?

Why called chocolate chip banana BREAD pancakes?
It’s because they are pancakes yet have this rich and dense texture that banana bread has!
I’m sure that anyone who loves banana bread will love these pancakes.

These pancakes are more on the American style pancake side than British pancake side.
American style pancakes are usually thicker and denser.
You may find the batter is slightly thicker than your usual one, and takes little more time to cook in a pan.
But the wait is worth it!
These pancakes are fluffy and very rich in texture and flavour.
I absolutely love American style pancakes in the morning:)

DELICIOUS MADE WITH HEALTHY INGREDIENTS

Here are the ingredients I used to make these pancakes delicious AND healthy!
these ingredients come in very handy for almost any cooking or baking process.

  • Wholemeal flour – I like using wholemeal flour as it is richer in vitamins and fibre than plain while flour which is more processed.
  • Monk fruit sugar – If you don’t know what monk fruit sugar is, it’s a sugar alternative that is natural and has no calorie. Monk fruit sugar is versatile and can substitute sugar in pretty much any recipe, I love using it in my cooking and baking!
  • Coconut oil – My staple! Coconut oil is resistant to heat so when I cook on the high heat I prefer to use coconut oil over any other oils.

HOW TO COOK PERFECT PANCAKES

Some people tell me that cooking pancakes is intimidating because you can never tell when they are cooked.
They can break very easily if you flip them over too early and if you wait too long, it burns so quickly!
And other times they don’t turn out how you want them..
they turn out saggy, too hard, chewy or.. hm, just not right….

 

 

So here’s some of the useful tips I use to cook my perfect pancakes that you can use too!

1. MIX THE BATTER GENTLY AND NO OVER MIXING

It is easy to just beat the batter up and over mix it with a whisker.
This is my first no.
Batters for any baking is very delicate, so you want to treat them nicely!
With a spatula or large wooden spoon, mix your batter ever so gently with a cutting motion from up to down while rotating the bowl to mix ingredients thoroughly.
It’s usually enough when wet and dry ingredients are just combined but leaving tiny lumps of dry ingredients in it.
Trust me, that’s perfectly ok!

2. LET IT REST

I know, the second you mix the batter it’s tempting to start cooking right away. But stop!
Resting the batter does a real good for you when it comes to pancakes.
I used to cook my pancakes right away after mixing, because yea I am impatient!
But resting the butter relaxes any gluten developed in the mixing process.
When you over mix, gluten develops too much which result in rubbery and chewy texture.
So resting the batter 5 mins or 10-15mins when over-mixed, will result in better texture.

3. PREHEAT THE PAN ON THE LOW TO MEDIUM HEAT BEFORE YOU POUR YOUR BATTER IN

If you pour your batter when the temperature of your pan is still low, it will not only take longer to cook but make the pancake saggy and uneven, or even burnt because you don’t have a stable control over the heat.
Preheat the pan low to medium heat beforehand.
I kind of keep it in between low and medium while cooking my pancakes.
But this depends on the cooker in your kitchen so start with medium and if it’s too hot reduce to low and see how it goes.

4. DON’T OVER CROWD THE PAN

The idea of a pan filled with delicious pancakes is dreamy.
But don’t fill the pan with as many pancakes as it can fill when still cooking!
If you fill the pan with pancakes, it makes flipping them over SO HARD as there is not much space between pancakes.
Only one or two at a time, depending on the size of your pan and keep in mind to leave enough space between pancakes.

5. FLIP AT THE RIGHT TIME.

It is tempting to flip the edge of a pancake a little more often than you actually need to to see if it’s cooked.
This only makes the pancake unevenly cooked, or change the perfect round shape (if round is what you are after) and texture won’t be as nice because you move it so much!
When you look for signs for whether pancake is cooked, check:

a) the edge of pancake.
When it starts to cook, the edge will slowly firm up and change colour slightly. It looks more matte as it’s drier than in batter form.
b) if there are small bubbles popping up.
I flip my pancake with confident when I see bubbles pop up on the surface and the edge firming up. Usually takes about 2-3 mins.

When you cook pancakes, look to pay attention to these things and you are most certainly good to go!

vegan chocolate chip banana bread pancakes
vegan chocolate chip banana bread pancakes

PANCAKE TOPPINGS AND SWEETENERS

My favourite toppings are nuts, seeds, fruits, cacao nibs, coconut flakes, granolas…
You can literally just top your pancakes with anything you like!
And for this chocolate chip banana bread pancake, I topped with fresh banana as I wanted to enhance the rich banana flavour even more.

I finished with pouring generous amount of my chocolate maple sauce to create sweet and melty chocolate heaven!
Other sweeteners I like using for pancakes are morasses, maple butter, plain maple syrup, agave syrup, or you can even sprinkle some coconut sugar.

Are you ready for this deliciousness to come no your plate?
Let’s get cooking!

CHOCOLATE CHIP BANANA BREAD PANCAKES

What you need:

For Syrup

Tools:

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How to:

  1. Add the apple cider vinegar to the soy milk and stir to make vegan butter milk.
  2. Mash the banana well in a bowl with a folk.
  3. Add the mashed banana in the soy milk. Set aside.
  4. In a separate large bowl add the wholemeal flour, baking powder, monk fruit sugar and chocolate and mix very well with a whisker.
  5. Add the soy milk and banana mixture into the large bowl. Mix gently and thoroughly with a spatula or large wooden spoon until the wet and dry ingredients are just combined but leaving tiny lumps in the batter.
  6. Let the batter sit for 5 mins. Waiting time..
  7. Preheat the pan on the medium heat.
  8. Add coconut oil in the pan. Drop a little batter and see if it’s heated. If the batter sizzles with little bubble, it’s good to go!
  9. Pour the batter using a ladle and cook for about 2-3 mins on one side.
  10. When you see the edge firming up and little bubbles appearing on the surface, time to flip! Flip carefully with a turner.
  11. Cook for another 2-3mins to cook the other side, Repeat 8 – 11 and pile up the beauties!
  12. To make the syrup, simply mix the maple syrup and cocoa powder in a small bowl.
  13. Top the pancake with banana coins and syrup. Enjoy!
  14.  

Did you make this recipe? Wonderful!
Let me know on instagram and tag #thechestnutbakery in your post,
I’d love to see your creation.Leave a comment too if you like this recipe.
Thanks for your support my friends!

Print this recipe below!

Chocolate Chip Banana Bread Pancakes

Sweet, rich and delicious chocolaty banana bread pancakes! Perfect for breakfast and brunch.
Prep Time10 mins
Cook Time15 mins
Course: Breakfast, brunch, Dessert
Cuisine: American
Keyword: banana, chocolate, Pancake
Servings: 8 pancakes

Ingredients

Pancake

  • 2 cups (220g) self-raising wholemeal flour (or plain flour if your supermarket doesn't have one)
  • 1 cup (220ml) soy milk
  • 1 tsp apple cider vinegar
  • 1 medium size mashed banana
  • 1/4 cups monk fruit sugar
  • 1 tsp baking powder
  • 1/2 cup (50g) vegan chocolate chip or chopped bar chocolate
  • Some coconut oil for frying
  • Half a banana cut into coins for topping

Syrup

  • 2 tbsp maple syrup
  • 1 tbsp cocoa powder

Instructions

  • Add the apple cider vinegar to the soy milk and stir to make vegan butter milk.
  • Mash the banana well in a bowl with a folk.
  • Add the mashed banana in the soy milk. Set aside.
  • In a separate large bowl add the wholemeal flour, baking powder, monk fruit sugar and chocolate and mix very well with a whisker.
  • Add the soy milk and banana mixture into the large bowl. Mix gently and thoroughly with a spatula or large wooden spoon until the wet and dry ingredients are just combined but leaving tiny lumps in the batter.
  • Let the batter sit for 5 mins. Waiting time..
  • Preheat the pan on the medium heat.
  • Add coconut oil in the pan. Drop a little batter and see if it's heated. If the batter sizzles with little bubble, it's good to go!
  • Pour the batter using a ladle and cook for about 2-3 mins on one side.
  • When you see the edge firming up and little bubbles appearing on the surface, time to flip! Flip carefully with a turner.
  • Cook for another 2-3mins to cook the other side, Repeat 8 - 11 and pile up the beauties!
  • To make the syrup, simply mix the maple syrup and cocoa powder in a small bowl.
  • Top the pancake with banana coins and syrup. Enjoy!
Made this recipe?
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Leave a comment below in this post too if you like this recipe.
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