Breakfast, Vegan

Fluffy Vegan Chocolate Banana Pancakes

pancakes

How do you make pancakes without eggs? Well let me tell you, it is very easy! There are many plant based egg substitutes, one of my favorites is a “flax egg” which is what I used in this recipe. Simply add one tbsp of flax seed with 2 1/2 tbsp of water and let it do its thing for about 5 minutes. I LOVE flaxseed meal! Note: it is important to get the ground flaxseed or flaxseed meal in order to do this. If you have whole flaxseeds, grind them in a food processor or blender for maximum benefit. It adds FIBER (if you know me, you know about my love affair with fiber), antioxidants, healthy fats (omega 3’s!), protein, and iron to whatever you are cooking up, and you really don’t know its there. There is no losing when flax is involved! While these pancakes are sweet and decadent, they are also hearty and don’t leave you feeling sluggish. Anyways, on to these fluffy and delicious pancakes!

 

Recipe:


Cook time: 30 minutes        |          Yield: 8 pancakes


 

Ingredients:

Pancakes:

  • 1 flax egg (1tbsp flaxseed meal & 2 1/2 tbsp water. Let sit for 5 minutes)
  • 1 tbsp avocado oil
  • 2 tbsp maple syrup
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • dash of sea salt or pink Himalayan salt
  • 1 cup of unsweetened plain almond milk
  • 1 ripe banana
  • 1/2 cup cocoa powder
  • 1 cup whole wheat pastry flour or all purpose flour
  • 2 tbsp oats or oat flour

Chia Jam:

  • 1 bag frozen organic berry medley (approximately 2 cups)
  • 3/4 cup of water
  • 3 or 4 tbsp chia seeds (add by preference! the more the better to me!)
  • 1 tbsp maple syrup

Directions:

  1. Grab a large mixing bowl and add: flaxseed egg (after it has become somewhat of a gel substance), oil, maple syrup, baking soda, baking powder, cocoa powder and salt. Whisk together. Add almond milk and whisk again.
  2. In a small bowl mash the ripe banana with a fork. Add to large mixing bowl. Set aside for a couple minutes to make the chia jam.
  3. Add frozen berries and water to a sauce pan. Bring to a boil and then let simmer until it is desired consistency. Use a fork to help fruit breakdown.
  4. Once fruit is mostly broken down, remove the saucepan from heat and add chia seeds and maple syrup.  Stir every few minutes to distribute chia seeds evenly.
  5. Add in flour and oats to the large mixing bowl. Mix until there are no dry spots, but do not over mix. It is ok if its clumpy.
  6. Preheat stove top to medium heat, use a little avocado or olive oil to prevent sticking on the skillet. Pour 1/3 cup of batter to the skillet, and flip once you see bubbles throughout the pancake or after about 1 minute. If mixture is too thick, add more almond milk.
  7. Once all the batter is cooked, top with chia jam and your fruit of choice! Leftovers can keep for a few days or store in the freezer. Enjoy!

About Dana Stapleton, DTR

Hi, I'm Dana! Creating delicious plant-based meals and nutrition is my passion! Thanks for visiting!
View all posts by Dana Stapleton, DTR →

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