These Vegan Chocolate Chip Banana Pancakes are made gluten free with buckwheat flour, and only naturally sweetened. A healthy but indulgent breakfast!
So, I was all set to post a salady recipe this week. With it being Spring and all now, a rainbow plate of veggies is just what I have been craving lately. But, then I made THESE vegan chocolate chip banana pancakes on the weekend. And I figured – heck, it is almost Easter. It would be wrong NOT to publish something a little chocolatey right now! Plus, these got lots of compliments when I served them for brekky at home!
How great are banana and chocolate chips together? Match made in heaven I say. Banana itself is just such a great base for a breakfast, in many forms. In pancakes, on toast, in porridge or mixed into overnight oats (like in these Banana Flax Turmeric Overnight Oats). Its natural flavour is just the right amount to create a wonderfully sweet breakfast, but with all of the fibre and nutrients that whole fruit comes with! Don’t go stressing about eating a banana because they allegedly contain too many carbs, sugar, etc. A banana is a perfectly healthy, simple and accessible whole food.
In these vegan chocolate chip banana pancakes, the banana also acts as a binder, rather than using eggs. Combined with buckwheat flour and coconut flour, these wholegrain pancakes are super satisfying and high in fibre. And, they’re completely gluten free and nut free (if you use a non-nut milk), so they’re super intolerance-friendly. I’ve chosen not to use oats in this recipe as I know some coeliacs can react to oats, even if they are certified gluten free. It’s nice to mix it up a bit, and I just really like buckwheat!
I love to serve these pancakes with a nice little array of toppings. They are so nice plated up with a pot of yoghurt (dairy free for vegan), sliced fruit, maple syrup and cashew butter, plus a few nuts if you want to add some crunch. Add a sprinkling of extra chocolate chips (go on), and you have pancake perfection!
Vegan Chocolate Chip Banana Pancakes
- 1 large banana - overripe, approx. 90-100 grams (peeled)
- 70 grams buckwheat flour - 1/2 cup
- 28-30 grams coconut flour - 1/4 cup
- 1 tsp baking powder (gluten free)
- 1/2 tsp salt
- 1/2 tsp ground cinnamon - OPTIONAL
- 2 tsp apple cider vinegar or lemon juice
- 2 tsp vanilla extract
- 200 mL rice milk or other milk of choice (just over 3/4 cup)
- 1/4 cup chocolate chips
- coconut oil for frying (or your preferred frying oil)
- Place banana, buckwheat flour, coconut flour, baking powder, salt and cinnamon into a blender jug (or food processor jug). Pour in the rice milk, then the vanilla and the apple cider vinegar. Blend until you have a very thick, smooth batter; the consistency should almost be like wet, slightly runny mousse.
- Stir the chocolate chips into the batter. Then, allow batter to sit for 10-15 minutes.
- While the batter is resting, preheat a non-stick pan and add a 1/2 teaspoon of coconut oil. Heat the pan to a high heat.
- Once the batter is ready, scoop two large heaped tablespoons of the batter into the pan, and gently smooth out to form a small pancake just under 1cm thick. Reduce the stove heat to a moderate heat.
- Cook the pancake for 2-3 minutes on the first side, until the edges are just firm and you are able to flip. Once flipped, cook for a further 2 minutes.
- Repeat with the remaining batter until finished, adding a little coconut oil to the pan in between each pancake or as necessary. Pop the pancakes into a very gentle oven to stay warm as you're cooking them, if you like. This batter should make 6 to 8 small pancakes about 10cm in diameter.
- Serve the pancakes warm with yoghurt (non-dairy to keep it vegan), sliced fruit, maple syrup, and maybe some extra chocolate chips too!