• Jengo

Vegan Chocolate Chip Banana Pancakes 🥞🌱

Updated: Mar 5, 2021

Even though the vegan movement currently has huge momentum, and the future will become even more plant-based, there are still plenty who would scoff at the mention of vegan food. Don’t even think about getting them to try an all plant-based recipe. Because to those people, it‘s not real food unless it has meat, dairy, cheese, or eggs. Trust me, I know. I was a hard-core meat eater previously. Let’s just say I was a meat addict.

But baby, and not to brag but yeah maybe a little,

you ain’t ever had vegan food until you’ve had my vegan food. Many of my recipes have been tested on meat eaters and has been meat eater approved. Ok, enough bragging 😆.

This recipe is great. It doesn’t require many ingredients and you can’t tell it’s vegan. Being a former meat addict, the taste and richness was a concern for me when I first switched over. I wanted to make sure I would still be able to eat the tasty foods I was used to eating. So, I’ve been on a mission to re-create the plant-based version of many of my favorite dishes. And of course and to be honest, there are some non-plant foods I still miss the taste of, but I’ve become pretty darn good at making delicious vegan food at home. So, most days my taste buds are pretty satisfied and I don’t feel like I’m missing out on anything.

The pancakes themselves are not very sweet so it’s nice to get a bite of chocolate chip here and there. Scroll all the way down for the recipe. I even included some videos of the prepping process and behind the scenes of the shoot. :)


PREP TIME: 10 minutes approx or less

COOK TIME: 20 minutes approx

Yields about 5 small 6" pancakes or 3-4 larger ones


- 1 cup all purpose flour

- 1 tbsp baking powder (a little less if you want less fluffy pancakes)

- 1/4 tsp salt

- 2 tbsp sugar

- 1 cup and 1 tbsp almond milk (or milk of choice). Add a dash more milk if batter is too thick

- 1 tbsp oil (coconut or canola is good. Melt the oil if using coconut)

- 3 tbsp chocolate chip

- 1/3 to 1/2 a banana (keep the remainder for topping)

- Maple syrup for topping


- A few strawberries or red berries of your choice (optional) but will offer a nice tart flavor to all the sweetness . I just sliced them up and kept them on the side because well, for photo asthetics. Lol

-Butter of choice as serving suggestion


1. Mix everything together (except for the maple syrup and berries). You will need to mash 1/3 - 1/2 (just go for the 1/2) the banana and mix it in. Don't worry if it's not totally smooth. Some small chunks of banana is great. The batter consistency should be slightly thick, but not so thick it won't drip off the spoon easily. Batter should not be watery.

2. Cook batter in your pancake maker. If you don't have one, warm an oiled pan and spoon in the batter to whatever size you like. You need to make sure the pan is well heated, oiled, and non-stick. Trust me, you will be frustrated if not.

Cook the pancakes on medium heat until they start to brown on the bottom and bubbles start to form on top (about 3 minutes). Once firm enough, flip them. Repeat the process until batter is gone.

Note: if you do store/ refridgerate the batter it may become thick so you may have to add more milk to it before using. I would recommend to finish using the batter within a few days.

Note: the more oil you use, the crisper your pancakes will be. They'll be a little like fried, which I think is fantastic as well. But if you're oil conscious then obviously, don't do this.


1. Slice up the remainder of the banana and use as toppings.You can also throw on some added chocolate chips or berries if you'd like.

2. Drizzle some chocolate sauce of your choice or simple melt some chocolate chips until it's melted into a sauce. I used a chocolate sauce by the Date Lady, which is made from figs and gave it an added hint of fruitiness.

3. Lastly, maple syrup makes all the difference in this recipe. So, pour it on. I also used the organic maple syrup from Trader Joe's.

*Butter might be good too for an added hint of saltiness and richness. I didn't use it in this recipe however. They're your pancakes though so eat them however the hell you want.

After this, you'll probably have to hit the gym so eat sparingly and don't make this a daily indulgence or anything. 😜




Come say hi, check out more photos and recipes and follow me on Instagram:

Food &  Blog account: @jengo.daily https://www.instagram.com/jengo.daily/

Portrait account: @ jengo_photo https://www.instagram.com/jengo_photo/

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