Dairy-Free Vegan Banana Chocolate Chip Pancakes

By
Ashley Adams
Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
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Updated on 07/28/19
Chocolate chip pancakes
Getty Images
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 3 to 4 servings

This recipe produces melt-in-your-mouth dairy-free vegan banana chocolate pancakes that are one of the best excuses to eat chocolate in the morning.

The banana and chocolate are cooked into the pancake itself making every bite full of flavor. Make this recipe into "chunky monkey" pancakes by adding your favorite nuts such as chopped walnuts or pecans.

A typical pancake recipe may contain milk or eggs. This recipe simply uses baking powder to make the pancakes fluffy. Soy milk or almond milk replace the cow's milk, making them dairy-free.

Ingredients

  • 1 cup flour (all-purpose)
  • 1 tablespoon sugar (white)
  • 2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 large bananas (ripe, mashed well)
  • 1 1/4 cups ​soy milk (vanilla, or almond milk)
  • 1/2 cup chocolate chips (dark, dairy-free)
  • Garnish: sliced banana
  • Garnish: maple syrup

Steps to Make It

  1. Gather the ingredients.

  2. In a medium-sized mixing bowl, combine the flour, sugar, baking powder, and salt until well combined.

  3. Add the mashed bananas and soy milk, mixing until combined, but don't over mix. (The mixture should still be lumpy.)

  4. Lightly grease a griddle or frying pan and heat at a medium-low setting. (Tip: Make sure that your griddle or frying pan is not too hot.)

  5. Add 1/4 to 1/3 cup portions of batter to the griddle or frying pan. Sprinkle on enough chocolate chips to cover the batter on the griddle.

  6. Cook until the pancakes are golden brown on each side.

  7. Serve the pancakes immediately with maple syrup and fresh banana slices.

  8. Enjoy!

Tips

  • Pancakes are delicate. To make the best pancakes possible, make sure to do two things: don't over-mix the batter and don't overdo the heat.
  • If your griddle is too hot, the outsides of the pancakes will burn before the middle even begins to cook. The good news is it's an easy fix.
  • If you see this happening after your first pancake, remove the pan from the heat, lower it and return to the stovetop. Unfortunately, you may have to toss that first effort.
  • Remember, when making pancakes, it's better to err on the side of being too cautious and having your pancakes take a little longer to cook than to burn the outside and have a gooey middle. Given the mashed bananas and chocolate chips, you want to be extra careful to ensure the pancakes come out cooked evenly.
  • Another way to ensure you get the best vegan pancakes is by perfecting your flip. It's not as simple as flipping when you see bubbles. You should wait until bubbles form and then pop, staying open on the surface of the pancake. Last but not least, use the chocolate chips sparingly.

Fun Fact

Archaeologists have found that pancakes might be one of the earliest and most widespread starch-based food eaten throughout prehistoric times.

Nutrition Facts (per serving)
357 Calories
15g Fat
52g Carbs
6g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 357
% Daily Value*
Total Fat 15g 19%
Saturated Fat 7g 36%
Cholesterol 2mg 1%
Sodium 630mg 27%
Total Carbohydrate 52g 19%
Dietary Fiber 6g 23%
Protein 6g
Calcium 266mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)