This super-simple vegan banana chocolate chip pancake recipe makes 10 fluffy pancakes that will give your sweet tooth a fix!
Notes: You can leave out the chocolate chips if you would like plain pancakes (I usually cook a few without chocolate for my partner and then add in the chocolate chips for me!)
Use a flat griddle or large square non-stick pan if possible so you can easily get your spatula underneath. Use a large enough spatula to cover the whole pancake.
- 1 1/2 cups organic all-purpose flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 tbsp white sugar
- 1 1/4 cups almond milk (or any non-dairy milk)
- 1/2 tsp pure vanilla extraxt
- 1 banana
- 5 tbsp vegan butter
- 1/2 cup mini (100%) chocolate chips
Mix your pancake ingredients
Mix the flour, baking powder, salt, and sugar together in a medium-sized mixing bowl.
In a measuring cup, stir together your almond milk, 3 tbsp melted vegan butter, vanilla extract, and 1 half of the banana (mashed). I usually mash the banana in the measuring cup with a fork.
Make the pancake batter
Make a well in the center of your dry ingredient mixture and pour in the liquid mixture. Mix (by spatula) until smooth.
Fold in your chocolate chips.
Cook & flip your Chocolate Chip Pancakes
Melt 1/2 tbsp vegan butter on a nonstick pan or griddle on medium-low heat. Add 1/4 cup mixture to pan. I only do two pancakes at a time. It is important to keep the pan at medium-low heat so you don’t burn the bottom of the pancakes before it is time to flip.
Flip pancake when you see bubbles in the center of the pancake (not just the sides). Cook until the bottom is golden.
Add 1/2 tbsp vegan butter for every two pancakes so they get a golden brown color and don’t stick.
Finish and plate
Once you have prepared all of your chocolate chip pancakes – plate stacked and add the second half of the banana (sliced) along with any other fruits. You can also add a dash of cinnamon!
Cover with agave or maple syrup to taste.