Vegan Banana Chocolate Chip Pancakes

Vegan banana chocolate chip pancakes are full of sweet banana flavor and loaded with melty, rich chocolate chips. Such a good combo, and made with just 5 healthy ingredients!

Normally, I’m a simple girl when it comes to breakfast, especially during the week. Typically I go with a bowl of steel cut oats, or if I’m feeling fancy, some baked oatmeal I make ahead of time.

But the weekend is a whole different story. I still keep it simple, of course, but I like to make it feeeeeel a little more fun and special. And nothing’s better than a slow, cozy Sunday morning, plus a stack of sweet pancakes.

I can’t believe I never combined two of my absolute favorite pancake flavors, banana and chocolate chip, so of course, that’s what we’re doing today! These vegan banana chocolate chip pancakes are sweetened with super ripe banana and full of melty, rich dark chocolate chips.

They’re what weekend breakfast dreams are made of.

Ingredients for vegan banana chocolate chip pancakes

• Rolled oats: you’ll blend the oats to flour consistency, which gives the pancakes a dense, rich texture and provides healthy whole grains.
• Ground flaxseed: flax is super nutrient-dense and helps to thicken the pancake batter.
• Banana: super ripe, mashed banana gives the pancakes natural sweetness and lots of banana flavor.
• Nondairy milk: milk brings the pancake batter together. I used unsweetened almond milk, but any nondairy milk should work.
• Vegan chocolate chips: I love to use chips sweetened with monk fruit or stevia, but use whatever vegan chips you like.

Tips for making vegan banana chocolate chip pancakes

• Measure the rolled oats before blending into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 3/4 cup of whole, rolled oats, then put that 3/4 cup into your blender to make flour.
• Use a 1/4 cup measure for uniform pancakes. To make sure your pancakes are roughly the same size and that they cook evenly in the time noted in the recipe, use about 1/4 cup of the batter for each pancake.
• Make sure the banana is super ripe. They’re the only sweetener in this recipe, so they need to be really ripe for optimal banana flavor and sweetness.
• If the batter gets too thick, add a splash of milk. While the griddle heats up you may notice the batter thickens, which is good, but if it seems way too thick to even spoon into the measuring cup, add a splash of milk and stir to loosen it up.
• Go crazy with the toppings. The best pancake stacks always have good toppings, so go with whatever you like with banana + chocolate! My favorites are a drizzle of nut butter, date syrup, vegan yogurt, and more sliced banana and chocolate.

These vegan banana chocolate chip pancakes are soft, rich, and so full of sweet banana flavor that pairs SO well with the melty chocolate chips. They’re so, so perfect for a weekend breakfast, and feel special and indulgent while still being super simple to throw together with a few healthy ingredients.

Pancakes just never disappoint.

Xo,

Sara