Chunky Banana Chocolate Chip Pecan Pancakes

5 from 1 vote

These are decadent vegan pancakes. With chocolate for good-for-you fun. (These pancakes are really good for dinner too!) Makes about 10 pancakes.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: banana, maple syrup, Pecans

Servings: servings

Calories: 214kcal

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

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.

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.