The fluffiest vegan chocolate chip banana pancakes you will ever have! They are super fluffy, thick, rich and full of banana and chocolate flavour. It’s vegan as always and so healthy yet so delicious.
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Soooooooooo it’s THAT DAY. The day to express your unconditional love for this one particular thing.
Yes, pancake day! hurrays!
I just LOVE looking at a pile of pancakes in the morning.
It’s round, pretty, fluffy, tall, smells nice.. How can you explain this love and excitement for pancakes with words? I can’t!
The only thing that a few people might concern about is that pancakes can be calorie-dense and many people treat them as cheat meals. (Well, except me) So how about, looking (and eating of course) at a pile of these delicious, decadent, rich and HEALTHY vegan pancakes? Yes, I said healthy!
Sounds just like what you are looking for on pancake day or any other day of your weekend morning? Well then, read on to find out more!
Why is this recipe called banana bread pancakes?
Why call them chocolate chip banana BREAD pancakes?
It’s because they are pancakes yet have this rich and dense texture that banana bread has! I’m sure that anyone who loves banana bread will love these pancakes.
They are more like an American-style pancake than a thin British pancake. American style pancakes are usually thicker and denser.
You may find the batter slightly thicker than your usual one and takes a little more time to cook in a pan. But the wait is worth it!
These pancakes are fluffy and very rich in texture and flavour. I absolutely love American style pancakes in the morning:)
How to make these vegan chocolate chip banana pancakes
Here are the ingredients I used to make them delicious AND healthy! These ingredients come in very handy for almost any cooking or baking process.
- Wholemeal flour – I like using wholemeal flour as it is richer in vitamins and fibre than plain while flour which is more processed.
- Monk fruit sugar – If you don’t know what monk fruit sugar is, it’s a sugar alternative that is natural and has no calorie. Monk fruit sugar is versatile and can substitute sugar in pretty much any recipe, I love using it in my cooking and baking!
- Coconut oil – My staple! Coconut oil is resistant to heat so when I cook on the high heat I prefer to use coconut oil over any other oils.
How to cook perfect pancakes
Some people tell me that cooking pancakes is intimidating because you can never tell when they are cooked. They can break very easily if you flip them over too early and if you wait too long, it burns so quickly!
And other times they don’t turn out how you want them.. They turn out saggy, too hard, chewy or.. hm, just not right….
So here’s some of the useful tips I use to cook my perfect pancakes that you can use too!
1. Mix the batter gently and no over mixing
It is easy to just beat the batter up and over mix it with a whisker.
This is my first no.
Batters for any baking is very delicate, so you want to treat them nicely!
With a spatula or large wooden spoon, mix your batter ever so gently with a cutting motion from up to down while rotating the bowl to mix ingredients thoroughly.
It’s usually enough when wet and dry ingredients are just combined but leaving tiny lumps of dry ingredients in it.
Trust me, that’s perfectly ok!
2. Let it rest
I know, the second you mix the batter it’s tempting to start cooking right away. But stop!
Resting the batter does a real good for you when it comes to pancakes.
I used to cook my pancakes right away after mixing, because yea I am impatient!
But resting the butter relaxes any gluten developed in the mixing process.
When you over mix, gluten develops too much which result in rubbery and chewy texture.
So resting the batter 5 mins or 10-15mins when over-mixed, will result in better texture.
3. Preheat the pan on the low to medium heat before you pour your batter in
If you pour your batter when the temperature of your pan is still low, it will not only take longer to cook but make the pancake saggy and uneven, or even burnt because you don’t have a stable control over the heat. Preheat the pan low to medium heat beforehand.
I kind of keep it in between low and medium while cooking my pancakes.
But this depends on the cooker in your kitchen so start with medium and if it’s too hot reduce to low and see how it goes.
4. Don’t over crowd the pan
The idea of a pan filled with delicious pancakes is dreamy. But don’t fill the pan with as many pancakes as it can fill when still cooking!
If you fill the pan with pancakes, it makes flipping them over SO HARD as there is not much space between pancakes.
Only one or two at a time, depending on the size of your pan and keep in mind to leave enough space between pancakes.
5. Flip at the right time.
It is tempting to flip the edge of a pancake a little more often than you actually need to to see if it’s cooked.
This only makes the pancake unevenly cooked, or change the perfect round shape (if round is what you are after) and texture won’t be as nice because you move it so much!
When you look for signs for whether pancake is cooked, check:
a) the edge of pancake.
When it starts to cook, the edge will slowly firm up and change colour slightly. It looks more matte as it’s drier than in batter form.
b) if there are small bubbles popping up.
I flip my pancake with confident when I see bubbles pop up on the surface and the edge firming up. Usually takes about 2-3 mins.
When you cook pancakes, look to pay attention to these things and you are most certainly good to go!
Great toppings for the pancakes
My favourite toppings for them are nuts, seeds, fruits, cacao nibs, coconut flakes, granola, etc… You can literally just top your pancakes with anything you like!
I also topped them with fresh banana as I wanted to enhance the rich banana flavour even more.
I finished with pouring generous amount of my chocolate maple sauce to create sweet and melty chocolate heaven!
Other sweeteners I like using for pancakes are morasses, maple butter, plain maple syrup, agave syrup, or you can even sprinkle some coconut sugar.
Is sugar vegan?
When you are baking with sugars, such as caster sugar, granulated sugar, icing sugar, brown sugar, etc., choose ones that don’t use bone charr as a filter in the manufacturing process. What is bone charr? Bone charr is a charcoal made with animal bones that is used in sugar making process to make sugars whiter. Not cool! So is brown sugar vegan? The answer is most brown sugars are just regular white sugar that has morasses added to it, so it depends on the brand.
I purchase sugars that are free from bone charr online. They are about the same price as those largely marketed sugars that use bone charr! The best way to check if your sugar is bone charr-free is by contacting the manufactures by phone call or email and ask them if their sugar use bone charr in the making process. They should give you more details about how their sugar is made!
If you are in the US, all organic sugars are vegan! If you are in the UK, most of Tate and Lyle and Silver Spoon‘s sugars are vegan except the ones that use egg white. You can find more about it in their FAQ section on their website. Here is a useful article from PETA about sugar and brands that don’t use bone charr.
I strongly recommend you to weight your ingredients than measuring with measure cups. Measuring cups are easy to use but it’s very inaccurate when it comes to baking! You can easily over or under measure ingredients and it will affect the final product you are making massively.
A digital scale is very affordable too so get yours if you don’t have one and become an even better baker today!
You will LOVE these vegan chocolate chip banana bread pancakes because they are:
– soft and fluffy
– thick and so decadent
– full of banana flavour
– great breakfast
Please leave a comment and rate this recipe in the comment section below if you like these vegan chocolate chip banana bread pancakes! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!Print