VEGAN CINNAMON BANANA CHOCOLATE CHIP PANCAKES
Cinnamon is always a perfect pairing with banana, and who doesn’t love mini chocolate chips in pancakes?! No eggs or dairy milk necessary, this recipe is vegan!
Servings Prep Time
4depending on how big you make them and how hungry you are 🙂 15
Cook Time
20
Servings Prep Time
4depending on how big you make them and how hungry you are 🙂 15
Cook Time
20
Ingredients
DRY
WET
Topping Suggestions
Instructions
  1. In a small bowl mix together 2 tb of ground flax meal and 3 tb of warm water and set aside
  2. In a large mixing bowl sift/mix together all the dry ingredients
  3. In a medium mixing bowl combine all the wet ingredients (don’t forget the flax egg!) and mix well (I usually use a hand mixer)
  4. Pour the wet ingredients into the dry and mix by hand with a large spatula or spoon until just combined
  5. Fold in the chocolate chips, and scrape the bottom of the bowl to make sure all the dry ingredients are incorporated
  6. Heat a medium sized pan on medium-low or medium heat (depending on your pan and stovetop)
  7. To prevent sticking, melt a tiny dollop of coconut oil and coat pan or use cooking spray
  8. Use a 1/3 or 1/2 cup measuring scoop and spoon the batter onto the pan, spread batter slightly into a circle, if needed, using a spatula or spoon. (This batter is thick, but if it seems TOO thick, add another splash of milk to thin it out a bit)
  9. Cook 3-5 mins or until bubbles begin to form throughout the surface of the batter, time to flip!
  10. Flip the pancake over with a thin spatula and cook another 2-3 mins on the other side.
  11. Re-grease pan if needed and repeat with the remaining batter
  12. Enjoy! Makes 8-10 pancakes
Recipe Notes

Store leftovers in the fridge in an airtight container for 2-4 days. Or freeze for a couple of weeks! They may get a little frostbit after a couple of weeks if not well protected.