Vegan Chocolate Banana Pancakes – Healthy and delicious

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Fluffy delicious vegan chocolate banana pancakes are one of the best things to have in the morning. They are: super healthy, oil-free, refined sugar-free, vegan, and can be made gluten-free.

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Hello all my lovely people! How are you all? In good spirits I hope. Well good news to all of you; I have made some lovely vegan chocolate banana pancakes and I’m here to share it with you!

These vegan chocolate banana pancakes are super healthy – made with wholemeal flour, refined sugar-free, oil-free, egg-free, dairy-free and option of gluten-free!

Pancakes are my staple breakfast, who would say no to a pile of lovely, fluffy pancakes in the morning? No one!

Looking at a pile of pancakes on the breakfast table is just so satisfying and somewhat therapeutic to me.
These pancakes have a little extra in appearance because there are layers of chocolate ones in between so it’s like looking at a layer cake in pancake form!

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This pancake recipe has 2 different flavours, you guessed it – chocolate and banana! It’s a marvellous combination. I wonder who thought of combining banana and chocolate. Whoever it was, they are brilliant!

Does making two different flavours of pancakes sound a little overwhelming? No worries! I made it very easy for you to create the two flavours, in fact you only need to make one batter then add cocoa powder to half of it. So it’s super easy!

Tips to make these vegan chocolate banana pancakes

1. Flax egg

Instead of eggs, we are using flax egg for this recipe. What is flax egg? It’s an egg substitute made with ground flax seeds and water.
When flax seed is mixed with water, it becomes jelly and helps create batter like eggs do. Using flax egg is a great alternative to using egg in almost any recipe!

2. Milk

I used soy milk in this recipe. Soy milk is one of my favourite milks to use in baking and it works perfectly in this recipe too.

However, you can switch this for your favourite plant milk as well such as almond milk, cashew milk, oat milk, etc. It will not affect the final product if using any other plant milk.

3. Batter

Don’t worry, just because we need two different flavours of pancake, doesn’t mean making the batter has to be complicated!
We are mixing most of the ingredients for the batter first, then dividing into two to add the two flavours which are banana and chocolate. Easy-peasy.

Just make sure not to over mix at the first mixing process. Over mixing develops too much gluten in the batter which results in a tough (not fluffy) texture in the final product.

Mix very gently and quickly with a large wooden spoon or spatula for the best result.

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Why is this pancake recipe so healthy?

There are several factors as to why these vegan chocolate banana pancakes are so healthy! Here is why:

No refined sugar

This recipe uses maple syrup as the sweetener. Not only to drizzle, but to mix in the batter. This makes the vegan chocolate banana pancake recipe refined sugar-free without compromising the taste!

No oil

There is no oil in this recipe so it’s suitable for those who avoid too much oil in their diet!

I personally don’t follow an oil-free diet, but I agree that it is a good idea to limit the intake of oil, as most of the oils in supermarkets are very refined and refined oils are not the healthiest.

No egg and dairy

Most pancakes recipes call for eggs and dairy, which many people have intolerance to these days. Dairy is known to cause break outs which is one of the reasons I don’t consume dairy products, I mean you don’t want it from the food you love do you?

This recipe uses soy milk instead of dairy milk and flax egg instead of hen’s egg, and they taste absolutely amazing! If you are not fond of soy milk, you can use any kind of your favourite plant milk like I mentioned earlier too.

Wholemeal flour

Instead of plain white flour, I used wholemeal flour for this recipe. I love using wholemeal flour whenever I can, as it contains more fibre and other nutrients that white flour loses in the refining process.

It’s a little difficult for wholemeal flour to raise in baking compare to plain white flour, some of you might have experienced this before. So don’t forget to add a tsp of baking powder as it helps the pancakes to rise and become fluffy!

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How to make fluffy pancakes

1. Apple cider vinegar

Apple cider vinegar in this recipe helps the pancake rise and become fluffy! This is because when apple cider vinegar combines with baking soda in the batter, they become bubbly and help baking soda do its job of raising in baking. So don’t forget to add apple cider vinegar!

2. Mixing process

I am saying this over and over again because it’s so important! In this recipe, there are only 2 mixing steps involved. First is mixing the base batter, and the second is to add flavour.

As I mentioned earlier, over mixing will develop too much gluten in the batter which makes the final product tough and not fluffy. So mix the batter very gently and quickly at the first mixing process, until the wet and dry ingredients are just combined with lumps of flour left in the batter so it’s half mix half unmixed.

Then at the second mixing stage, mix gently and thoroughly the other half of the unmixed part, but again don’t over mix the batter here either! Little lumps of flour in the batter is totally fine.

Can I make this recipe gluten-free?

You can totally make these vegan chocolate banana pancakes gluten-free! Simply use gluten-free rice flour instead of wholemeal flour, or gluten-free pancake mix from your supermarket.

Just have in mind and check the ingredient list to make sure the pancake mix does not contain eggs or milk, as many out there do.

How to store pancakes

Store these pancakes in the fridge for up to 2-3 days in an airtight container to keep them nice and fresh. For a longer storage, keep them in the freezer for up to 2-3 months.

Keeping my pancakes in the freezer is my favourite way to store any left-overs because I can just put them in the toaster and voila! Pancakes ready in 5 minutes. Best way to have a delicious, quick, nutritious breakfast on a busy morning.

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Loooooooook at the beautiful layers of cream, yellow and chocolate brown… Not only does it look pretty but it tastes delicious, rich and decadent too with the help of creamy peanut butter sauce. Yum!

In case you are wondering what peanut butter I used, I used Organic’s smooth peanut butter by Biona. They are organic but quite reasonably priced so I used them a lot in my baking and cooking when I was living in London!

You should give these vegan chocolate banana pancakes a try if you are:

– banana lover
– chocolate lover
– peanut lover
– all of the above
– vegan
– not vegan
– love healthy and fluffy pancakes

Want more recipes like this?

Try my other delicious sweet/breakfast recipes you might enjoy!

Visit my breakfast page and recipe page for more delicious recipes!

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Please leave a comment and rate this recipe in the comment section below if you like these vegan chocolate banana pancakes! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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vegan peanut butter and chocolate pancakes 1

Vegan Chocolate Banana Pancakes


  • Author: Maiko
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 2 people 1x
  • Diet: Vegan

Description

Fluffy delicious vegan chocolate banana pancakes are the best thing to have in the morning. They are super healthy – oil-free, refined sugar-free, vegan and can be made gluten-free.


Ingredients

Scale

Pancake

Syrup

Topping

  • Half a banana, sliced

Instructions

  1. Mix the ground flaxseed and water to make flax egg. Stir well and set aside
  2. Mix the soy milk and apple cider vinegar, stir well and set aside.
  3. Heat your non-stick pan and grill the sliced banana for topping on each side. Set aside. Clean the pan as we are using it later to cook pancakes 🙂
  4. In a large bowl, mix well the flour, baking powder and salt with a whisker.
  5. Pour in the soy milk mixture, maple syrup and flax egg into the dry mixture and mix very gently and quickly with a large wooden spoon or spatula, about half mixed and half unmixed is okay for this step.
  6. Divide the batter into 2. Add the cocoa powder to one half and mashed banana to the other half. Stir gently and quickly with a large wooden spoon or spatula until they are just combined. Little lumps of flour left in the batter is totally okay!
  7. Heat your non-stick pan again on the medium heat. Pour the batter and cook your pancake for 1-2 minutes on each side. 
  8. Pile up the cooked pancake and make the syrup now!
  9. In a small bowl, mix half of the maple syrup with the cocoa powder and the other half with peanut butter.
  10. Plate the pancakes up and top with the grilled banana slices and the syrups. Enjoy!
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American

Keywords: pancake, vegan, gluten-free option

Useful cooking tool for this recipe

Non-stick pan

Did you know a chemical called Teflon is used in non stick pans? They are harmful to human body but it’s used as the coating material for many frying pans.

This non stick pan is teflon free and has many colours to choose from! My favourite is definitely white.

Porridge recipe ebook
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