These Vegan Chocolate Banana Pancakes are everything you want for breakfast! They’re fruity, filling, and absolutely scrumptious! Top them with your favorite fruits and vegan whipped topping, and breakfast is served.
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Blend flour and cocoa powder together in a blender.
Add the bananas, milk, cocoa powder, and agave syrup. Blend until a smooth consistency. Note: Depending on the flour brand, you may need to add a bit more milk if the batter seems too dry. If you find the batter too liquidy, place it in the refrigerator for about 10 minutes.
Pre-heat a non-stick pan or griddle, and add a dollop of coconut oil. Drop the batter onto the griddle in approximately 1/2 cup increments to form your pancakes. Cook for just a minute or two, until pancake is golden on the underside, then flip and cook the opposite side. Work in batches until all batter is used.