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!

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Course: Breakfast

Cuisine: dairy free, egg free, gluten free, nut free, vegan, vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 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

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!

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!

Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

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