These vegan banana pancakes with chocolate chips are soft, fluffy, and perfectly banana-flavoured! Serve them for breakfast or brunch with fruit, nut butter, and a generous drizzle of maple syrup. Gluten-free and easy to make.
I rarely get to make pancakes for breakfast and when I do, my mornings feel extra special. They just add a new level of luxury and taste much more indulgent than my standard breakfast. Although sometimes, if it aligns better with my schedule, I'll make a batch for dinner. Just one of the perks of being an adult!
I'm always developing and testing new pancake recipes. Small tweaks, after all, can result in a bigger overall change in flavour. Banana pancakes happen to be one of my favourites, hence I'm sharing my go-to recipe with you all today!
Vegan banana pancakes with chocolate chips
Banana pancakes are amazing because they taste like the ideal loaf of banana bread. Soft, sweetened perfectly, fluffy. Also: moist, with a dreamy melt-in-your-mouth quality, without any gumminess, which we know is everyone's biggest problem when it comes to baking with banana. The chocolate chips add another level of dreaminess, especially when they melt and soak the batter. However, they are optional; you can also replace them with berries of your choice.
Regardless, they're going to be delicious! Serve with toppings of your choice. Personally, I love berries and fruit, soy yoghurt, nut and seed butters, and good old maple syup.
How to make banana pancakes that aren't gummy
In order to ensure your banana pancakes are not gummy, you need to do a couple of things.
- First of all, don't use too much banana! Just one per batch will give you a banana flavour and sweeten the batter without resulting in too much chewiness/an uncooked centre.
- Secondly, cook them for long enough, waiting for them to reach a beautiful golden brown colour.
- Finally, make sure there are no banana lumps in the batter. Either mash them really well, or use a blender/food processor to make the batter with all the ingredients.
Ingredients you'll need
- Oat flour. You can make this yourself by adding gluten-free oats to a high speed blender or food processor and blending until very fine.
- Buckwheat flour.
- Coconut sugar.
- Baking powder.
- A very ripe mashed banana.
- Unsweetened plant based milk of your choice.
- Vegan chocolate chips. Optional, but very high recommended!
Instructions for the best vegan banana pancakes
Add the oat flour, buckwheat flour, coconut sugar, and baking powder to a large mixing bowl. Whisk together to combine.
Next, add the mashed banana and plant based milk. Continue whisking until very smooth, before folding in the chocolate chips.
Heat a large non-stick frying pan. If you want to, you can add a thin layer of oil or cooking spray. When the pan is hot, pour in around 3 tablespoon per pancake and cook for around 3 minutes, until bubbles start to form on the surface. Cook for a further minute before transferring them to a serving plate.
In order to make these in a blender, simply add all the ingredients except for the chocolate chips and blend until smooth, but don't overdo it. Pour the batter into a large mixing bowl and combine with the chocolate chips.
You will love these easy pancakes!
They are:
- Fluffy and soft.
- Not gummy or undercooked,
- Gluten-free.
- Oil-free.
- Perfectly sweetened.
- Full of delicious banana flavour.
- Perfect for breakfast or brunch.
- Freezer-friendly.
Let me know in the comments: what's your favourite breakfast or brunch recipe? If you give these vegan banana pancakes a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments with a star rating!
📖 Recipe
Equipment
Ingredients
- 1 cup oat flour, ensure gluten-free
- ½ cup buckwheat flour
- 2 tablespoon coconut sugar
- 1 teaspoon baking powder
- 1 large banana, mashed
- 1 cup plant based milk
- ¼ cup vegan chocolate chips, optional
Instructions
- Add the oat flour, buckwheat flour, coconut sugar, and baking powder to a large mixing bowl. Whisk together to combine.
- Next, add the mashed banana and plant based milk. Continue whisking until very smooth, before folding in the chocolate chips. (See recipe notes for blender instructions).
- Heat a large non-stick frying pan. If you want to, you can add a thin layer of oil or cooking spray. When the pan is hot, pour in around 3 tablespoon per pancake and cook for around 3 minutes, until bubbles start to form on the surface. Cook for a further minute before transferring them to a serving plate.
Notes
- In order to make these in a blender, simply add all the ingredients except for the chocolate chips and blend until smooth, but don't overdo it. Pour the batter into a large mixing bowl and combine with the chocolate chips.
Nutrition (estimated per serving)
Ariasmith says
This banana pancakes look Beautiful so sounds amazing, Thanks for the recipe!!
George says
Loved this interesting recipe. Thanks for sharing.
february says
These are by far the best pancakes ever! I just tried out this recipe this morning and the kiddos went nuts about them 🙂 I didn’t have buttermilk and I used the substitute version. It came out perfect! Thank you for your awesome recipe, as always.
Alexandra @ It's Not Complicated Recipes says
I have some bananas I need to use - now I know exactly what I will do - YUM! 🙂
Kinna says
Do you have any thoughts about using coconut flour or almond flour in the recipe instead of rice flour?
Nicole says
I don't see why not! You might need more moisture though - coconut flour especially tends to soak up more moisture than other varieties. I would mix the batter and then if it seems to thick - add a bit more almond milk until you get the consistency of traditional pancake batter.
Diana says
Wow this was my first attempt at a gluten free pancake and my family were nervous. We love the gluten kind. But we were blown away! Delicious and so much lighter than regular pancakes. We all feel more confident now about our new gluten free life! Thank you!
Nicole says
I'm so glad you enjoyed it!
Priscilla says
SO GOOD! I've made quite a bit vegan and gluten-free recipes due to my son's allergies and I have to say this pancake recipe tastes like actual pancakes. This is a bookmarked recipe for our family- Thank you so much for this!I tried it as a waffle recipe by adding 2 tablespoons of avocado oil and it worked PERFECTLY. I've always liked to use a little more rice flour to give it a thicker consistency. I love how the recipe calls for rice flour because it gives it a natural sweetness and "bounciness". THANK YOU!
Nicole says
I'm so glad you enjoyed it. I hadn't thought to try it as waffles. Thanks for sharing!
Bec says
Oh my gosh! I was very sceptical of this recipe because I’ve been making blueberry pancakes for ages with completely different ingredients. I’ve had all my wisdom teeth out and I’ve been struggling to find soft foods that are allergy friendly. These were perfect! Even my non allergy/fussy partner liked them. Thank you so much!
Gretchen says
Yummy! I used brown rice flour and avocado oil in place of coconut oil and added a little more almond milk. I let the pancake mix rest for about 20 mins to let the rice flour absorb the liquid- we find it gritty if we don't do this. They were fluffy and delicious!