Vegan Chocolate Banana Pancakes – healthy and delicious

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.
vegan peanut butter and chocolate pancakes 1

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Hello all my lovely people! How are you all? Good? Alright? Well good new to all of you, I made a lovely vegan chocolate banana pancakes and 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 of 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 vegan chocolate banana 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 a pancake form!

They are vegan, fluffy, healthy and delicious.

vegan peanut butter and chocolate pancakes 2

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

Did making 2 different flavour of pancakes sound a little overwhelming? No worries!
I make it very easy for you to create the 2 flavour for you, in fact you only need to make one batter then add cocoa powder to the half of it. So it’s super easy!

Tips to 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 batter put together 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 m favourite milk to use in baking and it works perfectly in this recipe too.

However, you can switch this to 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 2 different flavour pancakes doesn’t mean making of the batter has to be complicated!
We are mixing most of the ingredients for the batter first, then divide into two to add the 2 flavours which are banana and chocolate. Easy isn’t it!

Just make sure not to over mix at the first mixing process. Over mixing develops too much gluten in the batter which result in tough and not fluffy texture in the final product.
Mix very gently and quickly with a large wooden spoon or spatula for the best result.

vegan peanut butter and chocolate pancakes 1

Why are these vegan chocolate banana pancakes so healthy?

There are several factors 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 this 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 food in the market.

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 on 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 cow’s 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 contain 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 power, it helps the pancakes to raise 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 raise and become fluffy! This is because when apple cider vinegar meets 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 practically 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 process, mix gently and thoroughly the half of 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 these vegan chocolate banana pancakes 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 super market.

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 contain them.

How to store these vegan chocolate banana 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 month.

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 mins. Best way to have delicious, quick, nutritious breakfast on busy morning.

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Loooooooook at the beautiful layers of cream yellow and chocolate brown…
Not only it looks pretty but 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 Biona Organic’s smooth peanut butter which you can buy here. 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

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Vegan Chocolate Banana Pancakes – healthy and delicious

What you need:

For the pancake batter

For the syrup

Topping

  • Half a banana, sliced

How to:

  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 each side. Set aside. Clean the pan as we are using it later to cook pancake:)
  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 cry mixture and mix very gently and quickly with a large wooden spoon or spatula, about half mixed and half unmixed is ok 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 ok!
  7. Heat your non-stick pan again on the medium heat. Pour the batter and cook your pancake 1-2 mins 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 pancake and top with the grilled banana slices and the syrups. Enjoy!

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!

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.

print this recipe below!

Vegan Chocolate Banana Pancake with Peanut butter Syrup

Layers of banana and chocolate pancake with peaunt butter syrup
Prep Time15 mins
Cook Time30 mins
Course: Breakfast, Dessert
Keyword: Pancake, vegan
Servings: 2 people

Ingredients

Pancake

Syrup

Topping

  • Half a banana, sliced

Instructions

  • Mix the ground flaxseed and water to make flax egg. Stir well and set aside.
  • Mix the soy milk and apple cider vinegar, stir well and set aside.
  • Heat your non-stick pan and grill the sliced banana for topping each side. Set aside. Clean the pan as we are using it later to cook pancake:)
  • In a large bowl, mix well the flour, baking powder and salt with a whisker.
  • Pour in the soy milk mixture, maple syrup and flax egg into the cry mixture and mix very gently and quickly with a large wooden spoon or spatula, about half mixed and half unmixed is ok for this step.
  • 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 ok!
  • Heat your non-stick pan again on the medium heat. Pour the batter and cook your pancake 1-2 mins on each side. 
  • Pile up the cooked pancake and make the syrup now!
  • In a small bowl mix half of the maple syrup with the cocoa powder and the other half with peanut butter.
  • Plate the pancake and top with the grilled banana slices and the syrups. 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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