These Vegan Chocolate Chip Banana Pancakes are made gluten free with buckwheat flour, and only naturally sweetened. A healthy but indulgent breakfast!

Vegan Chocolate Chip Banana Pancakes

These Vegan Chocolate Chip Banana Pancakes are made gluten free with buckwheat flour, and only naturally sweetened. A healthy but indulgent breakfast!
Course Breakfast
Categories dairy free, egg free, gluten free, nut free, vegan, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings

Ingredients

  • 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)

Instructions

  1. 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.

  2. Stir the chocolate chips into the batter. Then, allow batter to sit for 10-15 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve the pancakes warm with yoghurt (non-dairy to keep it vegan), sliced fruit, maple syrup, and maybe some extra chocolate chips too!

Recipe Notes

*If the batter seems a little too thick, add a few extra tablespoons of milk or water to thin the batter.

*I usually use dark chocolate chips in these pancakes. Make sure you check that your chocolate is vegan-friendly!