Vegan chocolate pancakes served with caramelised banana! These pancakes are super soft, chocolatey and delicious as a weekend breakfast or brunch - you won't believe these are entirely dairy-free and eggless! They're also super easy to make.
There’s something incredible about starting the morning with pancakes. I rarely have the time to make them because I’m always rushing to get the day started and tackle my to-do list. But whenever I have the opportunity I love setting myself up for the day with a chocolatey stack drizzled in maple syrup.
I've wanted to share my go-to recipe for vegan chocolate pancakes for a while and finally - here they are! These are seriously impressive and have all the required qualities of a pancake breakfast. Give them a go, and you will see exactly what I mean!
Fluffy Vegan Chocolate Pancakes
The recipe is incredibly simple both in terms of ingredients and preparation, but the result is ideal for a weekend breakfast or brunch. Or, to be honest, having pancakes as breakfast for dinner is always a good idea, too. In fact, I may actually prefer ending the day with a stack of fluffy deliciousness!
These vegan pancakes are incredibly chocolatey, soft and fluffy, with just the right amount of sweetness. They’re also completely fuss-free and made in one bowl, so even if you're a complete beginner in the kitchen, you don't have to worry about messing this recipe up.
The addition of caramelised banana is the thing that takes this recipe to a whole new level. It makes an exceptional topping that will make your pancake breakfast feel super fancy, but it's made using just two ingredients (banana and coconut sugar). Add other toppings of your choice, such as peanut butter, vegan yoghurt and fruit, and you're good to go!
How to make vegan chocolate pancakes
Start by adding the flour, baking powder, baking soda, coconut sugar and cacao powder to a mixing bowl. Whisk together thoroughly.
Now add plant based milk, peanut butter, and a mashed banana. Mix together once more, until the batter is completely smooth.
Heat a little bit of olive oil or coconut oil in a large frying pan over a medium-high heat. Pour out around 2 tbsp batter per pancake, and cook for 2-3 minutes, until crispy around the edges and bubbled appear on the surface. Flip and cook for around 30 seconds more.
Meanwhile, you can prepare the caramelised banana. Start by melting coconut sugar in a different pan over a medium heat, then add the banana. Cook for a few minutes, then flip and cook for a minute more on the other side.
Tips and modifications
- You can swap the coconut sugar for maple syrup.
- To make these vegan chocolate pancakes gluten-free, simply use oat flour or a gluten-free flour blend.
- 1-2 tbsp of apple sauce can be used instead of the mashed banana.
Are these pancakes freezer-friendly?
Yes, absolutely! Place a piece of parchment paper in between the pancakes to stop them from sticking. Then, store in freezer bags and keep in the freezer for up to 2 months. Reheat in the toaster.
Other delicious vegan breakfast recipes
- How about starting your day with coconut chia pudding?
- Zucchini fritters make a great savoury breakfast.
- Vegan granola bars are ideal for eating on the go!
- Switch up your usual oatmeal with chocolate buckwheat porridge.
- My banana bread baked oatmeal tastes like dessert for breakfast!
Let me know in the comments: what's your favourite weekend breakfast? If you give these fluffy vegan pancakes a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below.
Equipment
- Frying pan
Ingredients
- 1 cup flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 3 tbsp coconut sugar
- 2 tbsp cacao powder
- 1 cup plant based milk
- 1 tbsp peanut butter
- 2 large bananas
- 1 tbsp olive oil
Instructions
- Add the flour, baking powder, baking soda, 2 tbsp coconut sugar and cacao powder to a mixing bowl. Whisk together thoroughly.
- Add plant based milk, peanut butter, and a mashed banana. Mix together once more, until the batter is completely smooth.
- Heat a little bit of olive oil or coconut oil in a large frying pan over a medium-high heat. Pour out around 2 tbsp batter per pancake, and cook for 2-3 minutes, until crispy around the edges and bubbled appear on the surface. Flip and cook for around 30 seconds more.
- Prepare the caramelised banana. Melt the rest of the coconut sugar in a different pan over a medium heat, then add the other banana. Cook for a few minutes, then flip and cook for a minute more on the other side.
Notes
- You can swap the coconut sugar for maple syrup.
- To make these vegan chocolate pancakes gluten-free, simply use oat flour or a gluten-free flour blend.
- 1-2 tbsp of apple sauce can be used instead of the mashed banana.
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