THE BEST Vegan Banana Chocolate Chip Pancakes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 126.9
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 208.1 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 3.1 g
- Protein: 3.3 g
View full nutritional breakdown of THE BEST Vegan Banana Chocolate Chip Pancakes calories by ingredient
Introduction
Oh my GOSH! I have been trying to figure out how to make vegan friendly pancakes that don't taste like cardboard. I've tried every recipe I could find and am always disappointed. I finally just took the initiative to create my own and after trying a couple different variations I struck gold! These are better than any pancake I've ever had. EVER! So I had to share. I actually ate a tablespoon of the batter straight while I was cooking up the pancakes it was so delicious. Oh my GOSH! I have been trying to figure out how to make vegan friendly pancakes that don't taste like cardboard. I've tried every recipe I could find and am always disappointed. I finally just took the initiative to create my own and after trying a couple different variations I struck gold! These are better than any pancake I've ever had. EVER! So I had to share. I actually ate a tablespoon of the batter straight while I was cooking up the pancakes it was so delicious.Number of Servings: 8
Ingredients
-
1 cup whole wheat flour
1 cup non-dairy milk (I use unsweetened soy milk)
1 teaspoon pure vanilla extract
1 tablespoon cinnamon
1 tablespoon almond butter
2 teaspoon baking powder
3 tablespoon organic cane sugar
2 tablespoon unsweetened applesauce
1/4 teaspoon seasalt
2 tablespoons non-dairy chocolate chips
1 small banana (sliced thin)
Tips
Try not to eat all of the batter, they actually taste even better cooked :)
Directions
Add all ingredients (EXCEPT chocolate chips and banana) to a large mixing bowl.
Stir all ingredients together with a rubber baking spatula. (I prefer mixing by hand than using an electric mixer because you don't want to overdo it)
Heat a small frying pan over medium heat. Add 1/4 teaspoon of canola oil to pan. Pan will be ready for pancakes when a drop of water bounces off the pan.
I use a 1/4 cup measuring cup to scoop batter into the pan. I then put 3-4 slices of banana into the batter in the pan and sprinkle with chocolate chips.
Batter is thick so it won't bubble through like "normal" pancakes, so just pull up an edge of the pancake to check that the bottom is browning and then flip.
Do the same on the other side. (Will only take a minute or two)
Plate and serve with pure maple syrup or agave nectar. These are the thickest, fluffiest and most delicious pancakes. Enjoy!
Serving Size: Makes 8 medium pancakes
Stir all ingredients together with a rubber baking spatula. (I prefer mixing by hand than using an electric mixer because you don't want to overdo it)
Heat a small frying pan over medium heat. Add 1/4 teaspoon of canola oil to pan. Pan will be ready for pancakes when a drop of water bounces off the pan.
I use a 1/4 cup measuring cup to scoop batter into the pan. I then put 3-4 slices of banana into the batter in the pan and sprinkle with chocolate chips.
Batter is thick so it won't bubble through like "normal" pancakes, so just pull up an edge of the pancake to check that the bottom is browning and then flip.
Do the same on the other side. (Will only take a minute or two)
Plate and serve with pure maple syrup or agave nectar. These are the thickest, fluffiest and most delicious pancakes. Enjoy!
Serving Size: Makes 8 medium pancakes