Banana chocolate chip pancakes drizzled with melted chocolate on a plate
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Ultimate Vegan Banana Chocolate Chip Pancakes

The best, decadent, rich, fluffy banana chocolate chip pancakes, without processed sugar and with good-for-you ingredients.
Course: Breakfast
Cuisine: American
Servings: 4

Equipment

Ingredients

  • 1.5 c sprouted grain flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 ground flax eggs
  • 1 c unsweetened, plain, non-dairy yogurt dairy or vegan
  • 2 tbsp virgin, expeller-pressed coconut oil
  • 1 tsp vanilla bean paste
  • 2 large, ripe bananas, mashed (bonus points if they are turning brown on the outside - they'll be extra sweet!)
  • 1 c dark chocolate chips or carob chips

Instructions

  • In a medium bowl, combine all of the dry ingredients: flour, baking powder and salt.
  • In a separate large bowl, combine the wet ingredients: maple syrup, eggs, yogurt, vanilla and mashed bananas.
  • Add the dry to the wet, and mix well. It will be lumpy, don't worry!
  • Gently stir in your chocolate chips or carob chips.
  • Heat a griddle to 350 degrees. Once hot, slap a dab of coconut oil on the surface and spread around with a basting brush. Using 1/4 cup measurement, spoon the batter one pancake at a time, onto the hot griddle.
  • Flip the cakes when the tops start bubbling or the bottom edges look cooked. If the pancakes are really thick, gently flatten them a bit with the spatula after flipping them. Aim for lightly browned on each side and be careful not to overcook.
  • Drizzle with melted dark chocolate, carob or maple syrup and eat them all up!