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!
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. :)
How to make vegan Banana Bread Pancakes - Step by Step photos
Pancake FAQ
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.
Add more baking powder! This will make them fluffier. Mashed bananas + baking powder = are a good recipe for fluffiness! :)
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!
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:
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!
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Cheers, Bianca
Vegan Banana Bread Pancakes with Chocolate Chunks
Ingredients
- 1 very ripe banana and a few slices for garnish
- ¾ 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 ½ teaspoons baking powder
- 1 tablespoon hazelnut meal and more for garnish
- ¼ 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
- 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.
Strength and Sunshine says
Those are a must have weekend breakfast-extravaganza pancake essential I think ;)
Sylvia MacKinnon says
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!
Bianca says
Glad you liked them, Sylvia! :)
Natalie | Feasting on Fruit says
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 :)
Bianca says
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.
Anastasia says
Wait, do they really have 1049kcal?
Bianca says
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.. :)
Mo says
Plus the oil inside and oil used for crying?
Mo says
Frying:-)
Rachel says
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!
Bianca says
So glad you liked them, Rachel! Thank you so much for the review :)
Sarah says
Do you have any suggestions for an alternative for the hazelnut meal that's not nut based?
Bianca says
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!
Daphne says
Do you think flour like spelt, millet, oat will work instead of AP flour?
Bianca says
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!
April says
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!
Bianca says
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 :)
Donna says
Do you think these can be made ahead of time and frozen for future use?
Bianca says
Yes, I think that would be fine! :)
Kate says
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...
Bianca says
What would you use? I'm thinking of oat flour!
marianne says
I'm going to try with cassava flour.
Bianca says
Interesting! I'd love to know how they turn out with cassava flour :)
Vanessa says
Yum! These looks delicious! I've never tried hazelnut meal. Do you have any other recipes that you use it for?
Bianca says
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.
Suzanne says
Thanks for sharing! Banana is such a versatile ingredient in plant-based food!
Bianca says
I completely agree! Thank you so much, Suzanne!
Susan says
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
Bianca says
Glad you enjoyed them, Susan! :)
Jo Anna says
I tried to make these and they didn’t turn out
Bianca says
what happened? did you make any substitutions?
Genevieve says
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!
Bianca says
Yeay!! So glad to hear that, Genevieve!