Vegan Double Chocolate Banana Pancakes

5 from 1 vote

In the mood for something not so sweet yet chocolaty for breakfast? Then this vegan chocolate banana pancake is the answer. Trust me the kids will love it.

Prep Time10

Cook Time15

Resting Time10

Total Time35

Method: Cooking

Course: Breakfast

Servings: 10 Pancakes

Ingredients

DRY MIX:

1 and ½ cups whole wheat pastry flour
¼ cup unsweetened cocoa powder
1 tablespoon chia seeds optional
1 and ½ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt

WET MIX:

1 cup banana mashed
1 and ¼ cups unsweetened almond milk
2 tablespoons avocado oil or any oil
1 tablespoon maple syrup

Optional:

2 tablespoons mini semi-sweet chocolate chips

Instructions

In a large bowl stir together the dry mix ingredients, make a well in the center and keep it aside.
In another medium-sized bowl add the ingredients listed under the "wet mix" one by one and mix well.
Pour the wet mix into the flour mix and combine together until the flour is all moistened and mixed well. Few lumps are ok. Do not over mix.
Set aside the banana pancake batter for at least 5-10 minutes.
Heat a pan/griddle. Once it is warm enough add about ⅓rd of a cup of the pancake batter to the pan. You will see air bubbles forming indicating that it is getting cooked. Flip it over and cook it for another minute or so.
Repeat it for the rest of the batter and serve it warm with maple syrup, coconut whipped cream or cut up fruits/nuts.

Notes

Whole wheat pastry flour might need more liquid than all-purpose flour. So if you plan to use all-purpose flour start with 1 cup of almond milk/any other liquid you are using and then add liquid in smaller increments if required.
If you don't want to make it vegan use dairy milk instead. Any oil, milk of your choice can be used.

Nutrition