Description
A recipe for light and fluffy pancakes made without animal products, featuring mashed banana and chocolate chips.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups unsweetened plant milk (soy or almond recommended)
- 1 tablespoon apple cider vinegar
- 1 ripe banana, mashed
- 1 teaspoon vanilla extract
- 2 tablespoons melted vegan butter or oil
- 1/2 cup vegan chocolate chips
Instructions
- Mix the plant milk and apple cider vinegar in a small bowl. Let it sit for 5 minutes to curdle slightly.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, mix the mashed banana, vanilla extract, and melted vegan butter or oil into the curdled milk mixture.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix. A few lumps are fine.
- Fold in the vegan chocolate chips.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the other side until golden brown.
- Serve immediately.
Notes
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- Use very ripe bananas for the best flavor and texture.
- If you do not have vegan butter, use a neutral oil like canola or vegetable oil.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 12g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: fluffy pancakes, vegan breakfast, banana chocolate chip, dairy-free, egg-free