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Vegan Chunky Monkey Pancakes

What’s not to love about these Vegan Chunky Monkey pancakes?! Lots of banana, peanut butter, toasted walnuts, and chocolate! This is the perfect treat for the weekend!

Vegan Chunky Monkey Pancakes

My love for the combo of bananas, walnuts, chocolate, and peanut butter has manifested itself in this gorgeous stack of pancakes. I mean, look at that drizzle of maple syrup. It’s like I went to heaven and back.

These Chunky Monkey Pancakes are

  • vegan
  • super fluffy (!)
  • easy to make
  • made without white sugar
  • without any weird egg replacement powder (bananas and baking powder are key!)
  • the perfect decadent breakfast for #PancakeSunday!
  • topped with toasted walnuts, banana slices, chocolate chips and drizzled with maple syrup
Vegan Chunky Monkey Pancakes

The Ingredients

As always, you can find the full recipe below.

But here’s an overview of the ingredients you’ll need:

  • 1 very ripe banana
  • plant-based milk (e.g. rice milk)
  • maple syrup
  • coconut oil
  • all-purpose flour
  • baking powder
  • chocolate chunks
  • walnuts
  • peanut butter

How to make Chunky Monkey Pancakes

The pancakes are easy to make! Here are the basic steps:

  1. Mash the banana and add the wet ingredients. Give it a quick mix.
  2. Add the dry ingredients. Whisk.
  3. Add the Chunky Monkey specials: walnuts, chocolate chunks, and peanut butter. Fold in.
  4. Add the pancake batter into a pan. Let it cook on both sides until cooked through and fluffy.
  5. Stack. Add toppings. Eat. Delicious!
Vegan Chunky Monkey Pancakes

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.

How to make pancakes without eggs and dairy?

Pancakes without eggs and dairy? It’s totally possible! You don’t even need any weird egg replacement powders. For these Vegan Chunky Monkey Pancakes, I’ve used mashed bananas and a bit more baking powder than usual. This results in the fluffiest pancakes ever! And they hold together perfectly. No need for eggs at all! I promise. As for the dairy, I’ve simply used plant-based milk (in this case rice milk but you can use any you want!).

More Vegan Chunky Monkey Recipes You’ll Love

Love it? Rate it!

I hope you will enjoy these pancakes as much as I do! Let me know if you give them a try!

And don’t forget to rate the recipe if you like it, this helps other users figure out if they are worth a try! 

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Cheers, Bianca

Vegan Chunky Monkey Pancakes

Vegan Chunky Monkey Pancakes

Elephantastic Vegan
What’s not to love about these Vegan Chunky Monkey pancakes?! Lots of banana, peanut butter, toasted walnuts, and chocolate! This is the perfect treat for the weekend!
4.84 from 6 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American, Vegan
Servings 2 stacks of 4 pancakes each
Calories 917 kcal


  • 1/2 cup walnuts
  • 2 teaspoons maple syrup (divided) and more for drizzling on top
  • 1 very ripe banana and a few slices for garnish
  • 3/4 cup unsweetened plant-based milk e.g. rice milk
  • 1 teaspoon coconut oil
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/3 cup chocolate chunks or chocolate chips (save a few more to add on top)
  • 4 tablespoons peanut butter


  • Roughly chop the walnuts. Add them to a non-stick pan over medium to high heat, add 1 teaspoon of maple syrup and stir for 3-4 minutes until they are toasty and caramelized.
  • In a large mixing bowl, mash the peeled banana and add the plant-based milk, 1 teaspoon of maple syrup and coconut oil. Give it a quick whisk. 
  • Add the flour and baking powder. Whisk until incorporated. Add the peanut butter and swirl it around just a bit. Fold in the chocolate chunks and toasted walnuts. Let the batter sit for a few minutes.
  • Spray a flat pan or griddle with oil and heat it up to medium to low heat. Add an ice cream scoop full 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 8 smallish pancakes out of the batter. 
  • Stack the pancakes, top with banana slices, the rest of the toasted walnuts, chocolate chips and drizzle with maple syrup. Enjoy!


*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. 


Serving: 1/2 of the recipeCalories: 917kcalCarbohydrates: 104gProtein: 21gFat: 49gSaturated Fat: 13gCholesterol: 1mgSodium: 189mgPotassium: 1078mgFiber: 9gSugar: 31gVitamin A: 40IUVitamin C: 5.1mgCalcium: 216mgIron: 6.5mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Recipe Rating


Thursday 19th of March 2020

I think these are my favorite pancakes ever. They were soooo good! Usually these type of recipes make very little so I doubled it and fed my whole family of 6! Will definitely make these again!


Wednesday 8th of April 2020

Your comment makes me so, so, so happy! :)

Jeanine Carlson

Friday 8th of March 2019

Delish!! I doubled the recipe and added a tablespoon of apple cider vinegar, also one cup of soy milk per batch rather than 3/4, and omitted the walnuts. These were so yummy and a hit with my family!!


Monday 11th of March 2019

Yeay! I'm glad you all enjoyed them! :)

Stephanie @ Punjabi Desi Foods

Sunday 2nd of September 2018

I really don't frequently consider using almond-milk in savory recipes...they all look yummy even however!


Monday 3rd of September 2018

I usually only use (unsweetened) rice milk in savory recipes.