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You are here: Home / Recipes / Breakfast / Vegan Banana Bread Pancakes with Chocolate Chunks (+Video)

Vegan Banana Bread Pancakes with Chocolate Chunks (+Video)

Published: Aug 18, 2017 Updated: Apr 12, 2019 · This post may contain affiliate links ·

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Vegan Banana Bread Pancakes

Looking for a dairy-free and egg-free pancake recipe? Then you’ll love these vegan Banana Bread Pancakes with Chocolate Chunks! And you’ll never have to decide between banana bread and pancakes again!

Vegan Banana Bread Pancakes with Chocolate Chunks drizzled with maple syrup

Whenever I have very ripe bananas lying around, the first thought that comes to mind is: ‘Do I have enough bananas in the freezer for nice cream?’ Who am I kidding, I always do. Then I think: ‘I have to make banana bread with these overripe bananas!’ But this time, I really, really was in the mood for pancakes. So I made banana bread pancakes which turned out AMAZING.

Look at the fluffy and puffy pancakes! These are the best proof that you don’t need any weird egg-replacement for making vegan pancakes. I just added a bit more baking powder and it does the trick to make them perfectly fluffy.

These pancakes are made without white sugar (apart from the sugar in the chocolate chips – yes, I added chocolate chips – because why not :D ). I’ve only used maple syrup, the bananas and the chocolate chips for sweetness, yet they’re sweet enough to taste almost too dessert-y for breakfast. almost. I said almost. They are still perfectly acceptable for breakfast.

As for the plant-based milk, I used unsweetened rice milk because that is what I had at home, but any vegan milk will work. Almond milk, hemp milk, oat milk, hazelnut milk, cashew milk, lite coconut milk… you can use anything you want.

I’ve topped my pancake stack with a few banana slices, more maple syrup (duh!) and hazelnut meal which adds a nice crunch. I love hazelnut meal. That’s practically just ground hazelnuts (so you can easily chop your own hazelnuts when you don’t have hazelnut meal at home) but they add such a fancy look!

Next time you have overripe bananas, think about these pancakes and make them for you and your loved ones! Because everyone deserves fluffy Banana Bread Pancakes with Chocolate Chunks every once in a while. :)

Vegan Banana Bread Pancakes with Chocolate Chunks, banana slices and hazelnut meal

How to make vegan Banana Bread Pancakes – Step by Step photos

How to make vegan banana bread pancakes - mashed bananasStep 1: Mash a ripe banana.

How to make vegan banana bread pancakes - processStep 2: Add plant-based milk, maple syrup, and coconut oil. Whisk.

How to make vegan banana bread pancakes - processStep 3: Add flour, baking powder, and hazelnut meal. Whisk.

How to make vegan banana bread pancakes - processStep 4: Add chocolate chunks. Fold in.

How to make vegan banana bread pancakes - pancake batter in panStep 5: Brush/spray a pan with coconut oil. Use an ice cream scoop to add the pancake batter to the pan (over low to medium heat). Do you see the bubbles in the middle and the corners that have set? It’s time to…

How to make vegan banana bread pancakes - processStep 6: Flip! Let the pancake cook on the other side until golden. Repeat until you’ve used up the pancake batter.

Vegan Banana Bread Pancakes with Chocolate Chunks sprinkled with hazelnut mealStep 7: Stack the pancakes. Top with banana slices and hazelnut meal and drizzle with maple syrup.

Fluffy Banana Bread Pancakes with Chocolate Chunks from the insideStep 8: Enjoy! :)

Pancake FAQ

What can I do if my pancakes are raw inside?

If your pancakes are golden brown on the outside but not cooked all the way through, reduce the heat! That way they have more time to cook properly.

What can I do if my pancakes aren’t fluffy?

Add more baking powder! This will make them fluffier. Mashed bananas + baking powder = are a good recipe for fluffiness! :)

My pancake batter is spreading too much/not enough?!

No worries, you can easily adjust the batter! If the batter is spreading too much in the pan, whisk more flour into the batter. If your pancake batter isn’t spreading enough, add a bit more plant-based milk!

Can I make these pancakes without oil?

Yes, the pancakes use very little oil to begin with, so you can easily omit it but they will look different on the outside because I’ve been spraying/brushing the pan with oil.

More delicious vegan pancake recipes

Pancakes are my favorite thing to make. Have a look at my other pancake recipes:

  • Chunky Monkey Pancakes
  • Sweet Potato Pancakes
  • Apple Pie Pancakes
  • Fluffy Vegan Banana Pancakes

These Banana Bread Pancakes are my all-time favorite vegan pancakes (and apparently yours too because this is the most popular recipe on my blog!). Let me know if you like them as much as I do! It always makes my day hearing great reviews about these pancakes!

Let’s connect on Facebook, Twitter, Instagram, Pinterest, and YouTube!

Cheers, Bianca

Vegan Banana Bread Pancakes with Chocolate Chunks | ElephantasticVegan.com

Vegan Banana Bread Pancakes with Chocolate Chunks

Elephantastic Vegan
Looking for a dairy-free and egg-free pancake recipe? Then you'll love these vegan Banana Bread Pancakes with Chocolate Chunks! And you'll never have to decide between banana bread and pancakes again!
4.68 from 28 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast, Dessert
Cuisine American, Vegan
Servings 2 people
Calories 477 kcal

Ingredients
 
 

  • 1 very ripe banana and a few slices for garnish
  • 3/4 cup unsweetened plant-based milk e.g. rice milk
  • 1 teaspoon maple syrup and more for drizzling on top
  • 1 teaspoon coconut oil
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon hazelnut meal and more for garnish
  • 1/4 cup chocolate chunks or chocolate chips

Instructions
 

  • In a bowl, mash the peeled banana and add the plant-based milk, maple syrup, and coconut oil. Give it a quick whisk.
  • Add the flour, baking powder, and hazelnut meal to the wet ingredients. Whisk until incorporated. Fold in the chocolate chunks. 
  • Spray a flat pan or griddle with oil and heat it up to medium to low heat. Add an ice cream scoop or small ladle of pancake batter*. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes. You should be able to get 5-6 pancakes out of the batter. 
  • Stack the pancakes, top with banana slices, drizzle with maple syrup and sprinkle with hazelnut meal. Enjoy!

Video

Notes

*If the batter spreads too much in the pan, whisk a bit more flour into the batter. If it doesn't spread enough, add a bit more plant-based milk. 
Tips for making the perfect vegan pancakes: 
  • Flip the pancakes when you see small bubbles in the center.
  • If your pancakes are golden brown on the outside but not cooked all the way through, reduce the heat!
  • Not fluffy enough? Add more baking powder.
  • If your pancakes stick to the pan, make sure you use a non-stick pan or griddle and to spray the pan with oil before adding the batter.

Nutrition

Serving: 1/2 of the recipeCalories: 477kcalCarbohydrates: 85gProtein: 8gFat: 11gSaturated Fat: 6gCholesterol: 1mgSodium: 41mgPotassium: 701mgFiber: 4gSugar: 21gVitamin A: 40IUVitamin C: 5.1mgCalcium: 162mgIron: 4.6mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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About the author

biancaHi, I’m Bianca! When I went vegan in 2012, I fell in love with food all over again.

You can find me on Facebook, Twitter, Instagram, Pinterest, and YouTube.

Check out my first cookbook: The Veginner’s Cookbook!

Previous Post: « Vegan Chanterelle Pizza with homemade ‘Cheese’ (+ Video)
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Reader Interactions

Comments

  1. Strength and Sunshine

    August 18, 2017 at 4:25 pm

    Those are a must have weekend breakfast-extravaganza pancake essential I think ;)

    Reply
  2. Sylvia MacKinnon

    August 21, 2017 at 2:27 pm

    Quick, easy and delicious. If the first cooked pancake or two look like they need more liquid or flour, it’s easy to adjust the rest of the batter. Thanks!

    Reply
    • Bianca

      August 21, 2017 at 5:14 pm

      Glad you liked them, Sylvia! :)

      Reply
  3. Natalie | Feasting on Fruit

    August 21, 2017 at 9:01 pm

    Banana bread, fluffy stacks of breakfast, and chocolate chips–so many loves on one perfect plate! And that photo from above of the nutty sprinkle is an awesome action angle. These are the kind of simple pancakes that I could eat every weekend (or weekday…there’s a reason I work from home lol) and never get bored. Plus healthy too :)

    Reply
    • Bianca

      August 23, 2017 at 2:45 pm

      Thank you so much, Natalie! Bahahah yes!! I love working from home too! Pancakes every day!! Just kidding… or am I?
      Usually I’m more of a savory breakfast type, but lately I’ve been craving pancakes like crazy.

      Reply
  4. Anastasia

    August 28, 2017 at 10:01 pm

    Wait, do they really have 1049kcal?

    Reply
    • Bianca

      August 29, 2017 at 4:51 pm

      I just checked.. according to the platform I use, 1 cup flour has 455 calories, the chocolate chunks 250, 1 banana 105, hazelnut meal 95, rice milk 90, so 1050 for the whole stack should be right, but the pancakes are very nutritious and filling, I never eat the whole stack by myself.. I always share it.. :)

      Reply
      • Mo

        December 28, 2018 at 3:03 am

        Plus the oil inside and oil used for crying?

        Reply
        • Mo

          December 28, 2018 at 3:03 am

          Frying:-)

          Reply
  5. Rachel

    September 10, 2017 at 6:48 pm

    These are ridiculously good! I didn’t have hazelnut meal so I added 1tbs of flaxmeal and another 2 tablespoons of almond milk. These don’t even need more syrup!

    Reply
    • Bianca

      September 10, 2017 at 7:33 pm

      So glad you liked them, Rachel! Thank you so much for the review :)

      Reply
  6. Sarah

    September 13, 2017 at 3:14 am

    Do you have any suggestions for an alternative for the hazelnut meal that’s not nut based?

    Reply
    • Bianca

      September 13, 2017 at 4:46 pm

      You could leave out the hazelnut meal, or top them with cocoa nibs (for the crunch factor). Another reader used flaxmeal instead of hazelnut meal and she liked that!

      Reply
  7. Daphne

    October 2, 2017 at 7:00 am

    Do you think flour like spelt, millet, oat will work instead of AP flour?

    Reply
    • Bianca

      October 3, 2017 at 2:18 pm

      Yes, I think that would work. Even when you use oat flour, the bananas should do a good job of holding them together. You can also use spelt flour, though they will probably be a tad darker. I have never worked with millet flour, so I don’t know :) I’d love to know how it goes if you give it a try!

      Reply
  8. April

    October 22, 2017 at 10:23 am

    I really struggle to make good pancakes but this recipe worked perfectly for me. I’m doing a pantry challenge so had to make some subs for what I didn’t have, which I was nervous about it all working together. So I used whole wheat flour and almond meal, and it worked out great. Also, i didn’t have chocolate chips or chunks so I added cocoa powder, not bad but will probably just omit the chocolate next time.
    I’ve just discovered your blog and looking forward to trying more of your recipes. Thanks for sharing!

    Reply
    • Bianca

      October 22, 2017 at 12:17 pm

      Thank you so much for great feedback, April! Oh, I need a pantry challenge real bad too, it’s overflowing with ingredients I’ve used one time and never again :D
      I’m glad to hear that the whole wheat flour and almond flour worked. Yeah, if you add cocoa powder, you’ll want to add more liquid (plant-based milk or coconut oil) to balance it out. I have Chocolate Peanut Butter Pancakes on the blog, you might want to check them out when you want to make pancakes with cocoa powder next time. They are just as fluffy as these Banana Bread Pancakes :)

      Reply
  9. Donna

    February 2, 2018 at 2:32 pm

    Do you think these can be made ahead of time and frozen for future use?

    Reply
    • Bianca

      February 2, 2018 at 3:53 pm

      Yes, I think that would be fine! :)

      Reply
  10. Kate

    February 10, 2018 at 12:57 am

    It’ lovely, but using wheat flour is not something I would use. Try modifying the recipe with a good subsitute for wheat flour (and by good I mean that won’t give you a enormous glucose raise like rice flour or is not genetically modified like corn flour).:) This is a challenge, because other types do not hold together that well…

    Reply
    • Bianca

      February 12, 2018 at 7:10 pm

      What would you use? I’m thinking of oat flour!

      Reply
      • marianne

        March 3, 2018 at 3:25 pm

        I’m going to try with cassava flour.

        Reply
        • Bianca

          March 5, 2018 at 12:23 pm

          Interesting! I’d love to know how they turn out with cassava flour :)

          Reply
  11. Vanessa

    February 16, 2018 at 9:13 pm

    Yum! These looks delicious! I’ve never tried hazelnut meal. Do you have any other recipes that you use it for?

    Reply
    • Bianca

      February 22, 2018 at 7:44 pm

      Thank you, Vanessa! I don’t have another recipe using hazelnut meal on the blog right now, but I love using hazelnut meal and almond meal in cakes to give it a better texture.

      Reply
  12. Suzanne

    February 16, 2018 at 9:16 pm

    Thanks for sharing! Banana is such a versatile ingredient in plant-based food!

    Reply
    • Bianca

      February 22, 2018 at 7:44 pm

      I completely agree! Thank you so much, Suzanne!

      Reply
  13. Susan

    March 22, 2018 at 5:10 pm

    I just made these! They were delicious. I omitted the chocolate chips and used oat flour (only thing I had)
    I will definitely make them again. Thank you

    Reply
    • Bianca

      March 27, 2018 at 3:09 pm

      Glad you enjoyed them, Susan! :)

      Reply
  14. Jo Anna

    April 23, 2018 at 3:00 am

    I tried to make these and they didn’t turn out

    Reply
    • Bianca

      April 23, 2018 at 4:03 pm

      what happened? did you make any substitutions?

      Reply
  15. Genevieve

    May 20, 2018 at 7:24 am

    I doubled the recipe as I had 2 very ripe bananas to use and they turned out great, both as pancakes and smaller pikelets. I subbed almond meal for hazelnut meal and omitted the chocolate. Thanks for the recipe!

    Reply
    • Bianca

      May 21, 2018 at 11:41 am

      Yeay!! So glad to hear that, Genevieve!

      Reply
  16. Laura

    May 26, 2018 at 5:55 am

    My son has egg allergies and this recipe is just perfect. So quick to make as well. Both of my kids just love them. I’ve tried it without the chocolate chips and they taste great with whipped cream and some maple syrup. Definitely a keeper… thanks for sharing!

    Reply
    • Bianca

      May 28, 2018 at 3:55 pm

      I’m so glad to hear that, Laura!! :)

      Reply
  17. Meghan

    June 26, 2018 at 1:36 pm

    My husband and I absolutely love these! Possibly obsessed :) I used vanilla almond flour and omitted the chocolate chips. I’ve been making these every morning now that we have guests. Thanks so much!

    Reply
    • Bianca

      June 28, 2018 at 4:06 pm

      I’m so glad to hear that, Meghan! Vanilla Almond Flour sounds absolutely delicious! I have to try that :)

      Reply
  18. Charlene Kelleher

    July 9, 2018 at 2:12 am

    Do you have any suggestions for a subsitution on the coconut oil. I don’t eat any sort of oil and these loook Soooo AMAZING !!!! I was thinking maybe apple sauce???

    Reply
    • Bianca

      July 10, 2018 at 10:27 am

      I’m pretty sure you can omit the oil in the pancakes completely. They will look a bit different on the outside though because I’ve been spraying the pan with oil :)

      Reply
  19. run 3

    August 9, 2018 at 4:35 am

    The banana bread you make is very attractive. a strange and delicious dish. The guides you provided are very helpful to me.

    Reply
  20. Vanessa

    September 8, 2018 at 6:53 pm

    Hi Bianca! Can I use whole wheat flour instead of all purpose? Thanks!

    Reply
    • Bianca

      September 18, 2018 at 2:51 pm

      Yes, I think so!

      Reply
  21. Emma

    December 4, 2018 at 9:15 pm

    LOVE these! I’ve tried so many vegan pancake recipes and these are by far the best. Thanks so much for sharing x

    Reply
  22. Kathy Acosta

    June 6, 2019 at 6:59 pm

    One of my favorite pancake recipes!

    Reply
  23. Autumn

    September 8, 2019 at 8:22 pm

    This recipe looks amazing, banana bread is my favorite and now I can have it in pancake form!!

    Reply
  24. Genie

    September 28, 2019 at 5:06 pm

    I am gluten free and was wondering what GF flour you recommend vs the AP flour

    Reply
  25. Wally Claessen

    August 3, 2020 at 4:06 am

    OK so I started eating Vegan about a month ago and I’m loving it! I’ve never really liked pancakes, I’ve always thought they sat really heavy in my stomach. I’ve also never ever reviewed anything but after trying these I have to say, this is one of the best recipes I’ve ever tried. I didn’t have the hazelnut meal so I used Almond Meal and I only had Cashew Milk instead of rice milk and I added cinnamon to the second half of the recipe just to play a little but still it was essentially the same recipe. It was my wife’s Birthday and she wanted breakfast for dinner and she also just raved about it. We’ll definitely be trying some more of your recipes, these were sooo good!

    Reply
    • Bianca

      August 10, 2020 at 2:13 pm

      yeay! I am so glad you both liked them! You can find many more pancake recipes here. Most of them use mashed bananas as an ‘egg replacement’ while others use no bananas or apple sauce.

      Reply
  26. Brittany

    August 27, 2020 at 1:57 am

    I really enjoyed the name of these pancakes. Searching Pinterest for vegan pancake recipes is something I find myself doing from time to time. While many vegan recipes have banana in it to bind them already, it’s definitely a common ingredient. However, reading “Banana Bread Pancakes” was so enticing! Great move! The pancake recipe itself is very straight forward and the consistency of the pancakes were great. I used spelt flour and almond flour instead of the hazelnut meal. I am wondering what it would be like to substitute sweet potatoes for the banana. I am going to try it now! =P Thanks Bianca for the inspiration and solid recipe!

    Reply

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Portrait of Bianca HaunHi! I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I love homemade bread, pancakes, avocado, and anything in between!

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