Eggless Banana Chocolate Chip Pancakes
These Eggless Banana Chocolate Chip Pancakes are filled with banana and cinnamon flavors, making them a healthy and delicious breakfast option. They come together in 30 minutes and are perfect for a family brunch as well!
Why you’ll love these Eggless Banana Chocolate Chip Pancakes
- Beginner-friendly. These banana chocolate chip pancakes are perfect for those looking for an easy recipe!
- Family-friendly. Did you know that bananas are safe for children and the elderly? This recipe is the perfect family recipe you are looking for!
- Delicious and healthy. Packed with wholesome and healthy ingredients, these pancakes are so delicious and nourishing. You can make them early in the morning to give your body a boost for the day, or you can whip them up after your daily workout routine.
- Fluffy and warm. Serve these eggless banana pancakes straight out of the pan with your favorite toppings and add-ins! You will get fluffy and warm pancakes to enjoy with your loved ones or with your favorite book!
- Make ahead. This recipe is perfect for your Sunday meal prep. You can make these banana pancakes ahead and store them in the fridge to enjoy during the week!
Ingredients
- Banana. To make this recipe, you’ll need two ripe bananas. The riper the bananas, the better the texture and flavor.
- Cinnamon. Ground cinnamon helps enhance the flavor of the eggless banana pancakes. Add just a pinch!
- Flour. I used spelt flour to make these eggless banana chocolate chip pancakes, but you can use regular or whole-wheat flour.
- Milk. You can substitute any milk you like.
- Oil. I used canola oil. Other vegetable oil works perfectly too!
- Sugar. Use brown or cane sugar to give these eggless banana chocolate chip pancakes a caramel-ish flavor.
- Baking powder helps your pancakes rise and soften.
- Chocolate chips. I prefer dark chocolate chips. However, feel free to switch to milk chocolate.
- Salt, a pinch to balance out the flavor in the pancakes.
How to make these Eggless Banana Chocolate Chip Pancakes
S T E P 1
Combine the spelt flour, ground cinnamon, baking powder, and salt in a bowl and set aside.
S T E P 2
In a separate bowl, mash the bananas to a puree. Add sugar, lukewarm milk, and canola oil and whisk well.
S T E P 3
Pour slowly the dry ingredients into the wet ingredients and mix until combined, without overmixing.
Add the chocolate chips and gently fold.
Let the batter sit for 5-10 minutes in the fridge.
S T E P 4
Oil a large non-stick pan on medium heat. Pour a large scoop of the eggless banana chocolate chip pancakes into the pan. Cook on one side until bubbles start to form, then flip.
It takes about 1-2 minutes. Pan-fry until brown on each side.
S T E P 5
Serve warm with your favorite toppings, fruits, or maple syrup!
How to store
Leftover eggless banana chocolate chip pancakes can be stored in an airtight container in the fridge for up to 3 days.
Before serving, reheat them in a pan with some oil on medium-high heat and cook for 1 minute on each side. You can also reheat them in the toaster or microwave.
You can freeze these eggless banana chocolate chip pancakes for up to 2 months. Let the pancakes cool before transferring them to a freezer bag.
To reheat, place the frozen pancakes directly in the toaster or oven and heat until warm enough.
Add-in ideas
I added dark chocolate chips to elevate the taste of the pancakes.
However, you can add milk chocolate chips, walnuts, almonds, hazelnuts, or other add-ins you love!
Make your Eggless Banana Chocolate Chip Pancakes vegan
To make your eggless banana chocolate chip pancakes completely vegan, substitute regular milk with a plant-based one.
You can use vegan drinks like:
- soy milk
- oat milk
- light coconut milk
- almond milk
- rice milk
However, remember that the flavor and texture may alter based on your chosen milk.
5 Tips for making these Eggless Banana Chocolate Chip Pancakes
➊ Let the batter rest. Let the batter rest in the fridge for 15-20 minutes before pan-frying. This process allows the gluten to rest enough, resulting in fluffier and tender pancakes.
➋ Use ripe or over-ripe bananas. Use ripe or over-ripe bananas for an intense banana flavor and aroma.
➌ Don’t overmix the batter. Don’t overmix the eggless banana chocolate chip pancakes. Overmixing it will develop the gluten, making it hard for your pancakes to rise and become fluffy and light
➍ Don’t flip your pancakes too soon. Flip your pancake batter when bubbles begin to form. Flipping your pancakes too soon will break them.
➎ Mash the bananas to a puree. Mash the bananas enough before adding the ingredients. Your mashed bananas should look like a puree.
Eggless Banana Chocolate Chip Pancakes (FAQ)
Eggless Banana Chocolate Chip Pancakes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 pancakes 1x
Description
These Eggless Banana Chocolate Chip Pancakes are filled with banana and cinnamon flavors, making them a healthy and delicious breakfast option. They come together in 30 minutes and are perfect for a family brunch as well!
Ingredients
- 2 bananas
- 2 cups spelt flour (alt. whole-wheat or regular flour)
- 1/2 cup granulated sugar (or brown sugar)
- 1 cup milk
- 1/2 tsp cinnamon (grounded)
- 1/4 cup canola oil (or other vegetable oil)
- 1 tbsp baking powder
- chocolate chips
- 1/4 tsp salt
Instructions
- Combine the spelt flour, ground cinnamon, baking powder, and salt in a bowl and set aside.
- In a separate bowl, mash the bananas to a puree. Add sugar, lukewarm milk, and canola oil and whisk well.
- Pour slowly the dry ingredients into the wet ingredients and mix until combined, without overmixing.
Add the chocolate chips and gently fold.
Let the batter sit for 5-10 minutes in the fridge. - Oil a large non-stick pan on medium heat. Pour a large scoop of the eggless banana chocolate chip pancakes into the pan. Cook on one side until bubbles start to form, then flip.
It takes about 1-2 minutes. Pan-fry until brown on each side. - Serve warm with your favorite toppings!
For extra flavor, top your pancakes with fresh banana slices, extra chocolate chips, and a drizzle of maple syrup or honey.
Notes
➊ Let the batter rest. Let the batter rest in the fridge for 5-10 minutes before pan-frying. This process allows the gluten to rest enough, resulting in fluffier and tender pancakes.
➋ Use ripe or over-ripe bananas. Use ripe or over-ripe bananas for an intense banana flavor and aroma.
➌ Don’t overmix the batter. Don’t overmix the eggless banana chocolate chip pancakes. Overmixing it will develop the gluten, making it hard for your pancakes to rise and become fluffy and light.
➍ Don’t flip your pancakes too soon. Flip your pancake batter when bubbles begin to form. Flipping your pancakes too soon will break them.
➎ Mash the bananas to a puree. Mash the bananas enough before adding the ingredients. Your mashed bananas should look like a puree.
