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 are meant to lure you out of bed, particularly on weekends!
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 the chocolate in the pantry.
The way I see it, the job of pancakes and waffles is to be a vehicle for hot maple syrup. Fell free to pour the tawny maple tree sap all over your pancakes, letting the lucious syrup drip over the sides and saturate your pancakes.
Call us hungry—the 2 people at our house can gobble 10 banana chocolate chip pecan pancakes for weekend brunch. You’ll want to double this recipe if you want to feed your family and friends too.
Banana Chocolate Chip Pecan Pancakes recipe notes:
- So your pancakes can be on the table quicker, mix the dry ingredients the night before.
- Keep 2 skillets going at once, and transfer the cooked pancakes to a baking sheet in a warm oven, that way you won’t be stuck at the stove while everyone at the table enjoying, either that or letting their cakes get cold.
- A tablespoon of either tapioca flour or arrowroot is there to help bind these vegan pancakes. (Both tapioca and arrowroot are used to thicken sauces and fruit pies, much like cornstarch, only more nutritious.)
- Likewise, a tablespoon of chia seeds, ground or whole (affiliate link), is there to make the pancake batter a little thicker.
***** You’re also going to love these banana waffles with peanut butter maple syrup!
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Chunky Banana Chocolate Chip Pecan Pancakes
Ingredients
- ¾ cup non-dairy milk (I used oat milk, but soy, cashew and almond milk are also good choices.)
- ½ cup water
- 1 tablespoon fresh-squeezed lemon juice
- ¾ cup white whole wheat flour
- 1 tablespoon tapioca flour or arrowroot flour (see note)
- ¼ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 tablespoon ground chia seeds
- 1 ripe banana , chopped in ½ inch pieces
- ⅓ cup chopped toasted pecans
- ¼ cup chopped dark chocolate or chocolate chips ,optional
- coconut oil ,as needed
Instructions
- Whisk the milk, water, and lemon juice together in a small bowl.
- Sift the whole wheat flour, 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.
Notes
- The tablespoon of tapioca flour (or arrowroot) helps bind these vegan pancakes.
- Likewise, a tablespoon of chia seeds, ground or whole, thickens the batter, particularly when the recipe doesn’t include eggs, like these vegan pancakes.
Nutrition
Nutrition facts don’t include the coconut oil to oil the pans or the maple syrup pourover.
