Let’s be real… the best weekends have pancakes, and you can never go wrong with these banana pancakes 🥞🍌
I know you’re not supposed to pick favorites put these banana pancakes are definitely my all-time favorite pancake recipe and the recipe that I make most often… I make them so often I don’t even look at the recipe anymore I just know it my hand 😅
And of course, I have added dark chocolate chips to these delicious pancakes because chocolate makes everything better 🍫
If you give these buckwheat banana pancakes a try, let me know! Leave a comment, rate it, and take a picture and tag @pieceofplants on Instagram! I’d love to see what you come up with 📸
Are dark chocolate chips vegan? This is a question that I’m asked quite often, and thankfully the answer to that is YES! Cacao (which chocolate is made of) itself is vegan. While milk is sometimes added (so do look at the ingredients), there are many brands of dark chocolate that are vegan and vegan chocolate even vegan milk chocolate is becoming much easier to find 🍫
Buckwheat Banana Pancakes
Vegan and glutenfree pancakes with chocolate chips.
- 1-2 super ripe bananas (150-170g/5.5-6 oz without peel)
- 1.5 dl buckwheat flour (⅔ cup)
- 30 grams dark chocolate (1 oz)
- ½ tsp vanilla sugar or vanilla extract
- 1½ tsp baking powder
- 1.5 dl rice milk or other non-dairy milk (⅔ cup)
Add the bananas to a bowl and mash them with a fork.
In another bowl mix together the buckwheat flour, vanilla powder and baking powder.
Add the mashed bananas to the bowl of flour and mix it well.
Add the plant milk a little at a time. The pancake batter needs to be fairly thick but still spreads a little when it is poured onto the pan.
Roughly chop the chocolate and mix it in the pancake batter. Let it sit for 5-10 minutes.
Heat up a small pan (medium to medium-high heat). If you don’t have a non-stick pan you might want to add a little oil or vegan butter to the pan (and remember that the first pancake always turns out a little weird)
Now for the get-the-best-pancakes-ever trick: THE LID! Pour in a little less than ½ cup (1 dl) pancake dough to the pan and cover the pan with a lid.
Let the pancake cook/bake until it is filled with small bubbles and there is no “liquid” dough – then flip it and bake it a little on the other side (no lid on the pan for this side)
Continue until there is no more dough left.
Serve with all your favorite pancake fixing’s. My personal favorite is maple syrup.
You might need a little more non-dairy milk than stated in the recipe. It depends on how much banana you used.
In the mood for more vegan pancakes? Then you should definitely try these Carefree Coconut-Lime Pancakes
This recipe is available both in English and Danish (click the flag below to switch language)