Chocolate Banana Pancakes

Move over, banana bread! We’re using up our overripe bananas in these delicious Chocolate Banana Pancakes instead.

One of my favourite ways to use up ripe bananas is to mash them up and make vegan banana pancakes. They always turn out super fluffy and delicious, but chocolate makes everything better so enter vegan chocolate banana pancakes.

Yep, I've adapted this reader favorite recipe to make it even more decadent, by adding cocoa powder and chocolate chips. It takes them right over the top!

In this post:

The ingredients list in the best vegan chocolate banana pancakes are made with simple pantry staple ingredients you’ll likely have on hand. Here's what you need at a glance:

• All-purpose flour - You can use spelt flour instead, but I find all-purpose gives the pancakes more fluff and a neutral flavor.
• Non-dairy milk - Any kind, but preferably unsweetened and unflavored.
• Oil - Just a touch really helps to give the best soft fluffy texture. Any liquid oil like vegetable oil, canola oil, mild olive oil, or even melted coconut oil is fine. Use nut butter instead of oil to make the pancakes oil-free. Details are in the written recipe.
• Bananas - You’ll want to use bananas that are overripe and spotty. The riper they are, the better the flavor of the pancakes will be.
• Sugar - Cocoa is bitter so a bit of sugar is necessary.
• Cocoa powder - You can’t have chocolate pancakes without it!
• Cinnamon - Just a touch of cinnamon really works with all of the other flavors in these pancakes and brings out the chocolate flavor.
• Dairy-free chocolate chips - Chocolate chips give the pancakes a double dose of chocolate flavor, as well as adding more decadence, sweetness and texture. 
• Baking powder & baking soda - A combination for the best thick and fluffy pancakes. The baking soda reacts with the acidic cocoa to replace the natural leavening eggs would otherwise give with just the usual baking powder. That's why we use both in this chocolate banana pancake recipe without eggs.
• Salt - Important in almost all recipes, sweet or savoury.

No eggs are required for perfect fluffy chocolate banana pancakes!

Success Tip - With any recipes involving flour, I highly recommend that you weigh it. Cup measurements are not accurate enough to get the best results. If you do need to use measuring cups, spoon the flour into the cup then level off the top with a knife without pressing or shaking it down. 

Making vegan chocolate pancakes is so easy! The printable recipe card is below, but here’s a quick summary with pictures so you can have the very best results when it's your turn:

Add everything to a blender and blend until thick and smooth, then let the batter rest for a few minutes while you preheat your griddle or skillet.

Pour the batter into your prepared griddle/pan.

Immediately sprinkle some chocolate chips over each pancake.

Flip once bubbles have formed and the pancakes has begun to set around the outer edges. They will look a bit like this:

Note that flipping a bit later than you usually would when making pancakes is important so that the cooking on the other side is kept to a minimum. That ensures the chocolate chips don't burn.

Hot tip! - Keep the oven on its lowest setting and put the cooked pancakes on a plate in there to keep warm while you finish cooking the whole batch.

Blending everything up in a blender makes this recipe super easy, but if you don't have one you can still make it. Start by mashing the bananas to a lump-free, smooth puree, then add the dry ingredients before pouring in the milk gradually, mixing gently to work out any lumps.

Serving Suggestions

Some of my favorite toppings for these pancakes include:

• sliced or caramelized bananas
• berries (blueberries, blackberries and raspberries work particularly well)
• peanut butter
• more chocolate chips or chopped nuts
• maple syrup and vegan butter
• dairy-free whipped cream
• vegan chocolate syrup or sauce
• date caramel
• almond butter

Leftover pancakes can be stored in an airtight container in the fridge for a couple of days or the freezer for up to 3 months. Just be sure to separate them with parchment paper when freezing. To reheat from the fridge, pop them in a hot skillet for a few minutes on each side, microwave them for 20 to 30 seconds, or pop them in a toaster. To reheat straight from the freezer, pop them in the toaster for 2 cycles and they should be heated throughout.

More Pancake Recipes

If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!