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These vegan chocolate banana pancakes are healthy and delicious! They are plant-based, gluten-free and make a great breakfast!
Pancakes are one of the most beloved breakfast foods!
I remember when I was growing up, every time we had pancakes it was a treat. We wouldn’t have them on any normal morning. They were reserved for when we had friends over for sleepovers, or special occasions like birthdays and holidays.
Looking back, I guess that was because the pancakes we were eating, while delicious, weren’t that healthy. That’s why they had to be a special treat.
But wouldn’t it be great if you could eat delicious, flavorful pancakes on a regular basis without feeling guilty and like you’re constantly indulging in something unhealthy?
If you said yes, you will love this recipe!
These Healthy Chocolate Banana Pancakes are made with simple, wholesome, healthy ingredients!
If you’d rather have plain banana pancakes (without the chocolate), check these out 3-ingredient banana pancakes.
You will love these pancakes! They are:
- Of chocolate
- super healthy
- thick
- vegan
- Plant-based whole food
- Gluten free
- Easy to do!
- comforting
Ingredients for these healthy chocolate banana pancakes
- bananas
- Almond milk (unsweetened)
- Oatmeal (gluten-free if needed)
- Cocoa powder or cocoa powder
- Copper powder
- maple syrup
- Vanilla extract
How to make oatmeal
The only flour you need to make these healthy chocolate banana pancakes is oat flour. It is very easy to do on your own, which will be cheaper.
All you have to do is buy rolled oats (make sure they are gluten free if necessary) and mix them up!
Then simply put some oats in a blender or food processor. They should quickly become a flour-like texture. Continue mixing until the flour is smooth with no leftover oat chunks.
*This may be more difficult depending on the cookware you are using. For example, I have a great food processor, but it doesn’t work well for creating oatmeal. When I use my old mixer, I get much better results while making oatmeal. So try both if you have both and see what works best!
Tips for making this recipe
- Make sure you use ripe bananas. They should be a little uneven, but don’t worry, they’ll be perfect inside! If you make sure the bananas are ripe, they will be easier to blend and will be sweeter.
- Make sure you use baking powder for fluffiness. Some people mix baking powder and baking soda, so make sure you use the powder! It will help give these pancakes a fluffy texture. If you want your Chocolate Banana Pancakes to be even fluffier, you can add an additional ½ teaspoon of baking powder.
- Make sure you use a non-stick pan. This is absolutely essential if you want your pancakes to be oil-free. The first time I tried making these pancakes, I used an old non-stick pan that had some scratches and my pancakes stuck to it pretty badly. It was a mess! Therefore, it is very important that you use a non-stick pan that is in good condition. However, it doesn’t have to be expensive. I bought a new one for about eight bucks and it works perfectly.
- Check your pancakes frequently so they don’t burn. Every stove is different, so you’ll need to keep an eye on the panels and rotate them once you can lift them without them coming apart. I put guidelines for now on the recipe card, but the low heat on my stove may not be the same as yours.
Top Ideas
- Coconut flakes
- Peanut butter
- maple syrup
- Fruit: Banana slices, blueberries, strawberries, anything!
- More cocoa powder!
- Peanut Butter Drizzle: 1 tablespoon peanut butter with 2 tablespoons maple syrup (mix and microwave for 30 seconds)
- Coconut Drizzle: 1 tablespoon coconut butter and 2 tablespoons maple syrup (mix and microwave for 30 seconds)
Check out these other healthy chocolate recipes:
If you’re committed to eating a healthy plant-based diet, check this out plant-based grocery list to help you get started! The items on this list are essential to a variety of plant-based whole food recipes.
Healthy chocolate and banana pancakes
These vegan chocolate banana pancakes are healthy and delicious! They’re plant-based, gluten-free and great for breakfast!
Rations: 6 pancakes
Calories: 140kcal
equipment
-
food processor
-
Non-stick pan
Ingredients
- 2 ripe bananas
- ½ cup almond milk (no sugar)
- 1 cup oatmeal (little packaging, 125 grams)
- 5 spoonfuls cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 spoon maple syrup
Instructions
-
Peel the bananas and place them in a food processor or blender.
-
Add all other ingredients and mix well.
-
Heat a non-stick pan over low heat.
-
* Pour ¼ cup of batter into the pan and cook until you can flip it (about 1 ½ minutes)
-
Turn and cook the second side for about 1 – 1 ½ minutes
notes
Makes about 6-7 pancakes, using ¼ cup batter per pancake.
The total cooking time of 15 minutes is for two pancakes in the pan at once.
Nutritional information is for one pancake.
Since only 1 tablespoon of maple syrup is used in this recipe, these pancakes aren’t particularly sweet. I recommend covering with maple syrup before serving!
nutrition
Calories: 140kcal | Carbohydrates: 27g | Protein: 4g | Fat: 3g | Saturated fat: 1g | Sodium: 33mg | Potassium: 353mg | Fiber: 4g | Sugar: 7g | Vitamin A: 25UI | Vitamin C: 3mg | Calcium: 76mg | Iron: 2mg