Chocolate Banana Pancakes

chocolate pancakes with blueberries, blackberries and chocolate sauce

If you love vegan banana bread and fluffy chocolate pancakes, this easy recipe is what you need! They’re super delicious, rich in chocolate flavor, requiring less ingredients and can easily be made gluten-free too. Perfect for a simple sweet breakfast or healthier dessert!

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Prep Time 5

Cook Time 15

Course Breakfast, Dessert

Servings - 8 Pancakes

Calories 84.5 kcal

Ingredients

Chocolate Banana Pancakes

1 cup all-purpose flour 125g, or sub gluten-free flour*
1 1/2 tsp baking powder
3 tbsp cacao powder
1 very ripe banana mashed
3/4 cup non-dairy milk such as almond or soy milk
2 tsp neutral oil* or sub melted coconut oil or nut butter*
1 tsp maple syrup or other sweetener to taste
oil for frying

Toppings & Add-Ins (Optional)

chocolate chips or chopped chocolate
fruit of your choice

Instructions

In a mixing bowl, whisk together the flour, cacao powder, and baking powder. Set aside.
Mash the banana with a fork. Then place it in a measuring jar along with the non-dairy milk, oil and maple syrup. Stir to combine, then gradually add the dry ingredients and stir until just combined. (Taste and adjust sweetness. Add a little more non-dairy milk to thin as needed. Fold in 2 tbsp of chocolate chips if desired).
Heat a little oil in a large non-stick pan over medium heat.
Place about 2 tbsp of the batter for each pancake into the pan and fry until bubbles appear on the surface. Then flip and fry the other side too, about 2-3 minutes.
Pour a drizzle of melted chocolate over your pancakes and serve with fruits or other toppings such as ice cream, salted caramel or whatever you like. Enjoy!

Notes

To make these pancakes gluten-free, I recommend using a gluten-free flour blend 1:1.
If using another flour, such as oat flour or whole grain flour, keep in mind that your banana bread won’t get as fluffy and soft as when using a lighter flour. Also, please make sure to adjust the liquid by adding more non-dairy milk, if needed, because different flours absorb different amounts of liquid.
For pancakes, I prefer using canola oil but another neutral oil or melted coconut oil or vegan butter will do too. Just take note that coconut oil solidifies on contact with cold ingredients, so liquid oil is the easier choice. Alternatively, you can also sub nut butter such as cashew butter, almond butter, or peanut butter since it’s a tasty addition too!
Please read my blog post for additional information about this recipe.
The nutritional information is calculated for 1 of 8 pancakes.

Nutritions

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!