Total Time 30 Minutes
Recipe Yields 2

Ingredients

  • 1 very ripe banana and a few slices for garnish
  • 3/4 cup unsweetened plant-based milk e.g. rice milk
  • 1 teaspoon maple syrup and more for drizzling on top
  • 1 teaspoon coconut oil
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon hazelnut meal and more for garnish
  • 1/4 cup chocolate chunks or chocolate chips

Instructions

  • In a bowl, mash the peeled banana and add the plant-based milk, maple syrup, and coconut oil. Give it a quick whisk.
  • Add the flour, baking powder, and hazelnut meal to the wet ingredients. Whisk until incorporated. Fold in the chocolate chunks.
  • Spray a flat pan or griddle with oil and heat it up to medium to low heat. Add an ice cream scoop or a small ladle of pancake batter*. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes. You should be able to get 5-6 pancakes out of the batter.
  • Stack the pancakes, top with banana slices, drizzle with maple syrup and sprinkle with hazelnut meal. Enjoy!

Notes

*If the batter spreads too much in the pan, whisk a bit more flour into the batter. If it doesn’t spread enough, add a bit more plant-based milk.
Source: https://www.elephantasticvegan.com/vegan-banana-bread-pancakes-chocolate-chunks/

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