chocolate chip banana pancakes

chocolate chip banana pancakes_hot for food

This is the easiest brunch ever because nothing here is made from scratch. Throw it together when people are coming over, or even for Christmas morning brunch! You’ll want to get your favorite vegan pancake mix and add non-dairy milk, plus whatever added flavors you like – fresh blueberries, peaches, cranberries, or chocolate chips and banana slices!

I tried a vegan pancake mix brand called Coyote. I didn’t follow the instructions on the package because the batter needed a lot more liquid than it stated.

If you really wanna get your hands dirty and make pancakes from scratch, I feel you! If you have a little more time and ingredients on hand, it’s always fun to make brunch from step 1. You can find homemade pancake recipes and tons of other ideas here

chocolate chip banana pancakes_hot for food
5 from 1 vote
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chocolate chip banana pancakes

Easy chocolate chip banana pancakes are just minutes away!

Course Breakfast
Cuisine American
Keyword banana chocolate chip pancakes, chocolate chip pancakes, pancakes
Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 8 pancakes
Author Lauren Toyota


  • 1 C vegan friendly pancake & waffle mix
  • 1 1/2 C nondairy milk
  • 1 banana, sliced into rounds
  • 1/4 C vegan chocolate chips or raw cacao nibs
  • 2 to 3 tbsp vegan butter, for frying


  1. In a mixing bowl, combine the pancake mix with nondairy milk. It should be a runny consistency if you want nice, thin, evenly cooked pancakes. If you want them fluffy, by all means leave out the extra 1/2 cup of liquid. I just find they’re never cooked in the middle when you do this. Then fold in chocolate chips and banana slices.

  2. Heat a non-stick pan over medium heat and when it’s hot, use a paper towel to spread a small amount of vegan butter on the bottom surface of the pan. It should sizzle. 

  3. Take a 1/4 cup of pancake batter and pour it in the centre of the pan. Once the surface starts to bubble a lot, you can flip the pancake over and cook on the other side for 1 to 2 minutes. Continue until all the pancakes are made.

  4. I like to keep them warm by placing the finished pancakes on a baking sheet in the oven heated to 200°F.

  5. I also tried Yves Veggie Breakfast Links and fried those in 2 teaspoons of maple syrup so they tasted restaurant style and… voila. Breakfast is served!

Recipe Notes

For this recipe I used Coyote Flaxseed Pancake & Waffle Mix.

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