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Chunky Banana Chocolate Chip Pecan Pancakes

Golden brown whole wheat pancakes loaded with banana chunks, crunchy nuts, chia seeds, and chocolate chips, a stack of  these banana chocolate chip pecan pancakes serve your breakfast nourishment needs. They’ll lure you out of bed, especially on weekends!

Chunky Banana Chocolate Chip Pecan Pancakes | Letty's Kitchen


The diced banana and buttery pecans bring in plenty of sweet without refined sugar. The chocolate chips are a heavenly addition, but if you want leave them out.

In my view, the job a pancake or waffle is to be a vehicle for hot maple syrup. I love pouring tawny maple tree sap all over the top,  letting it drip over the sides and saturating my pancakes. And maple syrup pairs so well with bananas, pecans, and chocolate!

Call us hungry—the 2 people at our house can gobble 10 banana chocolate chip pecan pancakes in one sitting. Be sure to double the recipe if you want to feed your family or friends.
Chunky Banana Chocolate Chip Pecan Pancakes | Letty's Kitchen

Banana Chocolate Chip Pecan Pancakes recipe notes:

  • Mix the dry ingredients the night before, and your pancakes will be on the table even sooner. Keep 2 skillets going at once, and transfer the cooked pancakes to a baking sheet in a warm oven, for hotcakes on deck zippity-do. You even have time to make coffee while they bubble up and brown.
  • To lower the gluten factor, I’ve been adding banana flour to baked goods This unique flour, imported from Africa by WEDO Gluten Free, a Park City Utah company, is made from dried green bananas. Banana flour has a neutral, maybe slightly acidic flavor. Feel free to use all white whole wheat flour.
  • Both tapioca and arrowroot are used to thicken sauces and fruit pies, much like cornstarch, only more nutritious. A tablespoon of either tapioca flour or arrowroot helps bind these vegan pancakes.
  • Likewise, a tablespoon of chia seeds, ground or whole, will thicken pancake batter, particularly when the recipe doesn’t include eggs.
  • Mined in central Utah from an ancient sea bed, natural Real Salt is a delicious flavorful sea salt.
  • Check out these banana waffles–with peanut butter maple syrup from my friend Becky at Vintage Mixer‘s cookbook.

Make it a fabulous week–get in the kitchen and cook something delicious!

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Chunky Banana Chocolate Chip Pecan Pancakes | Letty's Kitchen
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5 from 1 vote

Chunky Banana Chocolate Chip Pecan Pancakes

These are good-for-you vegan pancakes. With chocolate for good-for-you fun. Maple syrup--the true decadence that gets you to the breakfast table ASAP. (These pancakes are really good for dinner too!) Makes about 10 pancakes.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American, Vegan, Vegetarian
Servings: 5 servings


  • ¾ cup non-dairy milk (I used coconut, but cashew and almond will work too)
  • ½ cup water
  • 1 tablespoon fresh-squeezed lemon juice
  • ½ cup white whole wheat flour
  • ¼ cup banana flour or whole wheat flour (see note)
  • 1 tablespoon tapioca or arrowroot flour (see note)
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt (see note)
  • 1 tablespoon ground chia seeds
  • 1 ripe banana , chopped in ½ inch pieces
  • 1/3 cup chopped toasted pecans
  • ¼ cup chopped dark chocolate or chocolate chips
  • Coconut or avocado oil
  • Maple syrup


  • Stir the “milk” water, and lemon juice together in a small bowl.
  • Sift the whole wheat flour, banana flour, if using, tapioca flour, cinnamon, baking powder, baking soda and salt into a large bowl. Stir in the ground chia.
  • Mix the wet ingredients into the dry. Let sit for 5 minutes to let the batter thicken. Stir in the banana pieces, pecans, and chocolate. Preheat the oven to 200°F. and have a baking sheet ready.
  • Heat a skillet or griddle over medium heat. Add a bit of oil. Scoop ¼ cup dollops of batter into the hot pan. Cook until the pancakes form bubbles on top and the bottoms are light golden brown. Flip and cook until the pancakes are brown on the other side. Transfer to the baking sheet and place in the oven, so the pancakes stay warm while you repeat with the rest of the batter.
  • Serve immediately with hot maple syrup.


  • Banana flour is made from dried green bananas. The flour has a neutral, maybe slightly acidic flavor. Feel free to use all white whole wheat flour.
  • A tablespoon of either tapioca flour or arrowroot helps bind these vegan pancakes.


Calories: 214kcal | Carbohydrates: 28g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Sodium: 200mg | Potassium: 284mg | Fiber: 4g | Sugar: 7g | Vitamin A: 155IU | Vitamin C: 5.8mg | Calcium: 126mg | Iron: 1.1mg
Tried this recipe?Mention @lettyskitchen or tag #lettyskitchen!

Nutrition facts don’t include the coconut oil to oil the pans or the maple syrup pourover.

Nutrition Facts
Chunky Banana Chocolate Chip Pecan Pancakes
Amount Per Serving
Calories 214 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Sodium 200mg9%
Potassium 284mg8%
Carbohydrates 28g9%
Fiber 4g17%
Sugar 7g8%
Protein 5g10%
Vitamin A 155IU3%
Vitamin C 5.8mg7%
Calcium 126mg13%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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