Fluffy Chocolate Banana Pancakes (Vegan + Gluten-Free)

March 26, 2018 · Natalie 68 Comments

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The fluffiest Chocolate Banana Pancakes – made with quinoa flour, banana, cacao, and chocolate chips for a protein-filled vegan breakfast that tastes like dessert!

Is a quadruple layer stack of fluffy chocolate with chocolate chips sprinkled in and drizzled in extra syrupy sweetness a bit extra to be filed under the breakfast category? Maybe. But if so then I don’t want to be un-extra.

I could’ve added sprinkles. I could’ve topped the whole stack with ice cream. I could’ve used chocolate chunks for sprinkling and chocolate syrup for drizzling. So really what we’ve got here is quite tame. We’ll save all that stuff for the other end of the day, but mornings sometimes needs a smidge of decadence too. Healthier decadence –it’s a thing.

Everyone needs THEIR pancake recipe. The one you can whip up while still half asleep on a sunday morning because you know the ingredients by heart. The one that never fails to flip perfectly and fluff up flawlessly. And once you find it, it takes a LOT to make you stray. Try a new flavor? – sure. Cinnamon, blueberry, chocolate, chocolate chip, chocolate chunk, chocolate swirl…

These quinoa flour pancakes are my pancakes. Oat flour pancakes can be gummy, almond flour pancakes are usually too dense, coconut flour pancakes without egg are a disaster, but quinoa flour is just right. I almost regret all those years I spent eating other pancakes not knowing the magic of the quinoa pancake was possible.

Reasons to love:

they are vegan
and gluten-free
made in the blender
thick and fluffy with zero gummy middles
never stick to the pan
did i mention the FLUFF (see fork shot below)
deeeeeeelish

What more could you possibly ask a pancake to be?

Oh, and they soak up syrup like it’s their job…which in a way itkind of is. Roughlife.

So that’s why I am bringing them back but CHOCOLATE this time. And switching applesauce for banana too because 1) chocolate + banana = ♡ and 2) we can. Banana works just as well as applesauce, so use what you have/like.

One batch makes 5-6 good sized pancakes, so it’s the perfect breakfast for two or even three people. Personally I am not a make-ahead person when it comes to pancakes, but if that’s your jam then eat half, freeze half, and consider tomorrow’s breakfast covered.

You could add chocolate chips to make them extra dessert-for-breakfast-y. Or you could add vanilla or coffee extract for a little extra flavor love. Or even cinnamon since that goes so well with both banana and chocolate. Or even walnuts for a chunky brownie vibe. Or nothing at all and just revel in every fluffy cocoa bite.

I am confident that there is major potential for these to become YOUR pancakes too!

Fluffy Chocolate Banana Pancakes

★★★★★5 from 10 reviews

Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
Yield: 6 pancakes 1x
Category: breakfast
Cuisine: american

Print Recipe

Description

The fluffiest Chocolate Banana Pancakes – made with quinoa flour, banana, cacao, and chocolate chips for a protein-filled vegan breakfast that tastes like dessert!

Ingredients

Scale

1 ripe banana (120g)
1/2 cup (120g) non-dairy milk
2 tbsp maple syrup (45g)
1 tbsp apple cider vinegar
1 tsp baking soda
1/4 cup cacao powder (20g)
1 1/2 cup (185g) quinoa flour*
2 tbsp mini chocolate chips

Cook ModePrevent your screen from going dark

Instructions

Blend the banana, milk, vinegar, and maple syrup.
Add the dry ingredients. Blend on low until combine, stopping to stir as necessary. Don’t over-blend.
Heat a non-stick pan over medium heat (I recommend spraying it lightly just to make sure they don’t stick).
Drop about 1/4 cup of batter into the pan and spread into a circle.
Cook for 2-3 minutes over medium heat or until you can easily slide a spatula underneath. Flip and cook for 2-3 minutes on the second side. Remove from the pan.
Repeat until all the batter is used up. I got about 6 medium sized pancakes.
Add toppings of choice and enjoy!

Notes

*To make your own quinoa flour, either grind quinoa flakes in a high speed blender or toast and grind whole raw quinoa. Video tutorial HERE

Nutrition

Serving Size: 2 pancakes
Calories: 313
Sugar: 13
Fat: 5
Carbohydrates: 58
Fiber: 7
Protein: 10

Keywords: breakfast, chocolate, banana, protein, vegan, easy

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Comments

Eden says
March 26, 2018 at 11:18 am

Is it possible to use all purpose flour in place of the quinoa flour? Would you have to use different measurements if you used all purpose?
Reply
- Natalie says
  March 26, 2018 at 3:58 pm
  
  I haven’t tested it, but should be fine! I would start with about 1 cup and add 1/4-1/2 cup more as needed to have a thick batter similar to the consistency in the video. Good luck 🙂
  Reply
  - Eden says
    March 31, 2018 at 12:10 pm
    
    I used the one cup of all purpose flour and it ended up coming out little thicker than I personally like so I added another splash of cashew milk and it ended up turning out great! They had great flavor and had a good amount of height to them. Great recipe!
    ★★★★★
    Reply
    - Natalie says
      March 31, 2018 at 10:40 pm
      
      Woohoo I am so happy it was a success Eden🤗 Thanks for the feedback!
      Reply
- Grace says
  May 24, 2023 at 11:36 am
  See Also
  Crispy Chickpeas With Beef Recipe Parmesan Cheddar Basil Bites Recipe - Life Love Liz Homemade Mincemeat Recipe • Curious Cuisiniere Easy Thermomix Shortbread Recipe
  
  Is the batter suppose to be thick and pasty?
  Reply
  - Natalie says
    May 24, 2023 at 11:39 am
    
    Yes it will be quite thick! The lack of spreading is what will make them thick and fluffy🥞
    Reply
Ela says
March 26, 2018 at 11:37 am

They look AMAZING, so thick and fluffy! I love that you used quinoa flour! I need to order it to try out your recipe. Or do you think I could simply process dry quinoa in my coffee grinder? Amazing video and photos 🙂
★★★★★
Reply
- Natalie says
  March 26, 2018 at 3:59 pm
  
  Quinoa flour is amazing! You can make your own, most tutorials I’ve seen say to toast it first and then grind. I also grind those quinoa cereal flakes if you can find them 🙂
  Reply
Katie says
March 26, 2018 at 1:58 pm

Hi Natalie! I’d like to try these but a quick question: I’ve been getting into the practice of soaking flour before using, to break down the phytic acid and make it more digestible. What would you think if I soaked the quinoa flour with the blended milk/ACV overnight, then added in the banana, maple syrup, then the dry ingredients? Am I potentially facing a texture/chemistry disaster? Or would it be worth trying?
Reply
- Natalie says
  March 26, 2018 at 4:00 pm
  
  Hmm I have no idea to be honest, I’ve never tried it. I don’t think it will be a disaster, but it may make effect the texture and make them a bit gummier but it could be fine. Worth a try!
  Reply
Carly Sears says
March 26, 2018 at 4:27 pm

Can I use oat flour in place of the quinoa flour?
★★★★★
Reply
- Natalie says
  March 26, 2018 at 5:44 pm
  
  Hi Carly! Haven’t tested them with oat flour and while they won’t be as light and fluffy it should still work. I’d recommend a little less, try 1 1/4 cup or so 🙂
  Reply
  - Carly Sears says
    March 26, 2018 at 10:34 pm
    
    Thank you for getting back to me!
    Reply
Caroline | Unsweetened Caroline says
March 26, 2018 at 5:53 pm

I’ve never seen such perfectly fluffy pancakes! Like, woah.
Reply
- Natalie says
  March 27, 2018 at 10:11 am
  
  Quinoa flour is AMAZING!
  Reply
  - Chenoa williams says
    August 30, 2018 at 6:57 pm
    
    Hi , i was trying to make a smaller mixture for two, i was just wondering what’s ingredient is holding this pancake together mine were a little breaky not sure if it was cooking or not enough of the ingredient that holds it together. Also is the apple cider vinegar for health benefits or adds to the mixtures consistency?
    Reply
    - Natalie says
      August 30, 2018 at 8:18 pm
      
      There is no one binding ingredients here, it’s a mix of the banana and the flour that holds them together. I’ve never had an issue with these being fragile, but you could add a flax egg or a couple of tbsp of corn/tapioca starch to help with that. And the ACV is to activate the baking soda so they rise, very important! But you could use lemon juice too😊 Hope that helps!
      Reply
Sara says
March 27, 2018 at 12:58 am

I hate to be that person, but can I sub dates for the maple syrup?
Reply
- Natalie says
  March 27, 2018 at 10:12 am
  
  Yep, should be fine! You may need a tiny bit extra milk to get it to blend 🙂
  Reply
Not Happy says
March 27, 2018 at 2:34 pm

I followed the recipe, but the batter came out very thick. I even watched the video and the batter was thin, so unlike the batter I made. Maybe I misread the ingredients, which called for 1 1/2 cup quinoa flour. So, my comment would be “what the fruit is going on?”
Reply
- Natalie says
  March 27, 2018 at 4:24 pm
  
  Hmm it’s hard for me to say what went wrong without having been there. Did you make your own quinoa flour or buy it? And how ripe was the banana? I would say next time just add more milk until your batter resembles that in the video, but yes 1 1/2 cups flour is correct.
  Reply
- Rachel says
  June 10, 2018 at 9:04 pm
  
  I have made this recipe at least once and have loved them both times. I used store-bought quinoa flour (Bob’s Red Mill, I believe), and the batter was fairly thick…like between the consistencies cake and brownie batter, I’d say. I haven’t watched the video yet to see how it compared. But it was thick enough that I wouldn’t have been able to pour the batter really…I more scooped it onto the pan. So, if you liked the finished product, then I’d say you were fine!
  ★★★★★
  Reply
  - Natalie says
    June 11, 2018 at 6:45 pm
    
    Thanks for the input 🙂
    Reply
Not Happy says
March 27, 2018 at 4:33 pm

The banana is ripe. I made my own quiona flour based on the video posted here.
Is the milk supposed to be 1/2 cup?
Reply
- Not Happy says
  March 27, 2018 at 4:34 pm
  
  The banana is ripe. I made my own quiona flour based on the video posted here.
  Is the milk supposed to be 1/2 cup?
  Reply
  - Natalie says
    March 27, 2018 at 4:35 pm
    
    Yep 1/2 cup milk. The recipe is correct as written and I’ve already had multiple other readers make them successfully, sorry I’m not sure what the issue is😕
    See Also
    Gut-friendly dinner recipes from Candice Kumai | Well+Good
    Reply
Not Happy says
March 27, 2018 at 4:37 pm

No worries. I’m sure it’s me.
Reply
- jenn says
  April 29, 2018 at 7:30 am
  
  mine is super thick too so it’s not just you!! lol
  Reply
The Vegan 8 says
March 28, 2018 at 11:59 am

Hello chocolate thick pancakes!! Nice to meet you, lol! Haha, I know what you mean about having your own pancakes recipe! For me, it’s ones made with pastry flour. Nothing compares to the perfect truly soft and fluffy texture it gives. But I can totally see how you are loving these. Quinoa flour has a strong flavor, so I can see how the chocolate and banana would really help to mask the flavor well! I love how healthy these are too, so that just gives permission to add lots of maple syrup on top, right?! Haha. I love adding chocolate chips into pancakes for a special treat but I add way more, I’m so bad, lol. I don’t have much restraint when it comes to those suckers. I love that first shot too Natalie, it is just glorious!! Between these and Mandy’s Chai Pancakes I have so many plans now, haha!
Reply
- Natalie says
  March 29, 2018 at 4:32 pm
  
  Pastry flour, eh? I bet that is some serious fluff you are talking about, plus it just sounds fancy haha! It’s funny, I used to hate the taste of quinoa but I actually think working with the flour has totally changed my mind about it. Everything is easier to get used to in sweet chocolate form😄 Oooh yes, Mandy’s buckhwheat chai fluffy pancake beauties are on my list too (as soon as I remember to buy buckwheat😬)!
  Reply
Amy Estes says
March 29, 2018 at 6:14 am

MY kids would love this recipe! Absolutely going to try it 👍😋.
Reply
- Natalie says
  March 29, 2018 at 4:30 pm
  
  Woohoo! I hope you all love them, happy chocolate breakfasting to you 🙂
  Reply
Mandy says
March 29, 2018 at 10:34 pm

HELLO, healthy decadence!!!! These definitely still qualify as breakfast, despite the chocolatey, syrupy goodness. Oh, my. Holy epic fluffy stack…I have a pretty good feeling these could be our go-to pancakes! Why in the world haven’t I bought quinoa flour yet???? Willow just recently got back on board with quinoa, so I absolutely MUST make these asap! And all the ways you can change these up – mmmm. My brain instantly went to adding coffee extract or espresso powder to just amplify an already amazing combo (chocolate + banana). I about died when I saw the close up shots of these – no gummy, mushy centers! Yay!!! I’ve been anxious to make the original quinoa pancake recipe you have on here, but now I have a feeling these chocolate ones might make an appearance first. Can’t wait to make these! xo
Reply
- Natalie says
  March 30, 2018 at 11:32 am
  
  I’m asking myself the same question in regards to buckwheat flour, so I think we just need to do a virtual (or real life, I’ll fly haha!) pancake swap already😊 Ha so now it’s like quick get all the quinoa in the kid before she changes her mind again! But I am happy to hear it🤗 I’ve definitely picked up that coffee boost to chocolate things tip from Brandi over the years, and it makes such a difference. Plus extra breakfast-y, right? Happy almost weekend friend❤️
  Reply
  - Mandy says
    April 7, 2018 at 5:05 pm
    
    “Mom, the bananas are ripe!! Let’s make pancakes for breakfast!!” She has been SO anxious to make these and today was the perfect morning to whip them up because it was rainy and windy and a smoothie just wasn’t calling our names. HOLY fluffy perfection!!! 😍😍 I even ate a full pancake and I think quinoa can be added to my friends list! The flavor was really balanced…not too earthy (like quinoa can be), very subtle banana-y, perfect amount of cacao and sweetness! We added a touch of salt and vanilla to our batter out of habit and a few more chocolate chips 😉😆 Willow’s face lit up during her first bite and said we have to make these again! Josh just so happened to be home, too and gave them a thumbs up! Yay!! These will definitely be added to our pancake rotation. Our batter was super thick and I’m thinking it was probably due to making our own flour…but the outcome was absolutely delicious! Awesome recipe, my friend!! 😘😘
    ★★★★★
    Reply
    - Natalie says
      April 8, 2018 at 9:10 am
      
      Okay I am mega excited that you guys tried these but honestly even more excited about YOU AND QUINOA🤗❤️ Oh the possibilities, I hope this friend streak continues! I think the chocolate hides the quinoa flavor well, but I am starting to love that earthy ness too with enough quinoa flour baking. Ooh yes, vanilla and salt always🙌 And more chocolate chips…DUH😂 Thank you for the always wonderful feedback, makes me v happy😘
      Reply
Tina says
April 8, 2018 at 10:11 am

Hi Natalie, I had to try these but I tried them with Green Banana Flour. First time I tried it, I used 1 cup of flour which was way to much and was a self inflicted disaster!! But yesterday I used just under 1/2 a cup of Green Banana Flour, the batter was slightly thinner in the beginning but they were great. I added the optional 1tsp of vanilla. I feel like that the batter would work really well as a baked sponge cake too!! I ran out of bananas to try it, but will soon. Let me know what you think if you try it with Banana Flour. Xx
★★★★★
Reply
- Natalie says
  April 8, 2018 at 2:42 pm
  
  Banana flour! I haven’t baked with that stuff in a while, but I love it when I do. I have a chocolate waffle recipe with it, one of my favorites. But I’m so happy you got these to work with it instead of the quinoa, thanks for sharing. It’s tricky stuff but when you get it right the texture and flavor is great 🙂
  Reply
  - Tina says
    April 8, 2018 at 9:11 pm
    
    Oh Natalie we love your banana flour waffles, we have devoured them many times!! 😋 😋. Thank you so much for your recipes xx
    Reply
Priscilla says
April 15, 2018 at 10:23 pm

Hi! I would like to know how much applesauce is equal to a ripe banana? thanks!!
Reply
- Natalie says
  April 15, 2018 at 11:16 pm
  
  If you are using applesauce you will need about 1/2 cup 🙂
  Reply
Hanna says
April 29, 2018 at 11:35 am

Hi, do you think I could use buckwheat flour instead of quinoa?
Reply
- Natalie says
  April 29, 2018 at 7:23 pm
  
  Hmm I haven’t tested it and I don’t work with buckwheat often so I can’t say for sure, you will have to try it and see🙂
  Reply
Gina says
May 21, 2018 at 7:59 am

I saw that you said almond flour pancakes were “dense,” but is there a way I can make it still work? Thank you!!
★★★★★
Reply
- Natalie says
  May 21, 2018 at 9:43 am
  
  Without egg almond flour pancakes are really tricky, I don’t have a perfect recipe for them at this point. Maybe try these: https://therealfoodrds.com/paleo-vegan-pancakes/ If I figure out a good recipe, I will definitely share though😊
  Reply
María says
May 26, 2018 at 2:08 pm

Hi 🙂
What if I use baking powder instead of baking soda + apple cider vinegar?
What would be the measurement?
Thank you so much!!
Reply
- Natalie says
  May 26, 2018 at 5:13 pm
  
  I find they don’t come out quite as fluffy, but it will work. I’d recommend about 1 tbsp baking powder 🙂
  Reply
Meredith says
May 26, 2018 at 3:16 pm

Hi! Is there a paleo substitute for the quinoa flour?
Reply
- Natalie says
  May 26, 2018 at 5:15 pm
  
  I haven’t tested these with any grain-free flours, and grain-free pancakes without egg is tricky, but if you want to give it a try I’d recommend the Bob’s Red Mill Paleo mix: https://amzn.to/2ktvuiC or a DIY equivalent. Good luck!
  Reply
Rachel says
June 10, 2018 at 9:06 pm

I LOVE these pancakes. This is my first time using quinoa flour (I used store-bought), and I’m so glad that I did! I don’t think I’ve ever had such good vegan, gluten-free pancakes. Great texture and flavor (assuming you like the slight taste of quinoa!). I think they could also make good muffins if put in a muffin tin! Thank you for this great recipe!
★★★★★
Reply
- Natalie says
  June 11, 2018 at 6:44 pm
  
  WOOHOO!! I am so so happy you liked them Rachel, and that you finally gave quinoa flour a shot. It’s amazing for texture, and the flavor has grown on me so now I really like it. Ooh love the muffin idea, they would be extra snack-able that way. Thanks for the feedback 🙂
  Reply
Gina says
June 15, 2018 at 7:16 pm

These were a Delicious way to start the weekend!
★★★★★
Reply
- Natalie says
  June 16, 2018 at 9:02 am
  
  YAY! I am so happy you liked them, and I hope the rest of your weekend is just as sweet🤗
  Reply
Maaike says
August 27, 2018 at 4:40 pm

If you add a pinch of salt, it really elevates the flavors. Especially the Chocolate!
Reply
- Natalie says
  August 27, 2018 at 6:06 pm
  
  Yes so true! Great idea😊
  Reply
Gita says
September 16, 2018 at 3:15 am

I made this with buckwheat flour & replace the maple syrup with mollases.
Works really well and it’s amazing! This is definitely the best vegan buckwheat pancake I’ve had!
This will definitely be my go-to pancake recipe from now on!
Thanks so much for sharing this!
★★★★★
Reply
- Natalie says
  September 16, 2018 at 6:13 pm
  
  Oh that sounds delicious with the molasses, I gotta try that next time😋 I’m so happy you liked them, thanks for the feedback Gita!
  Reply
Heike says
January 30, 2019 at 3:31 am

Hi there,
I was amazed by looking at the video and loved the idea to use quinoa.
Although I think the ratio liquid-dry seems to be not right. As I read before, I’m not the only one. It was impossible to blend in the dry ingredients. I doubled the amount. Of milk and it turned out better.
Plus I added a lil chili powder and sea salt. So good. Kindly
Heike
Reply
- Natalie says
  January 30, 2019 at 7:14 am
  
  Hmm well this ratio works just fine for me and I’ve tested it multiple times, but I’m glad you got it to work your way too 🙂
  Reply
Aaron says
March 28, 2019 at 2:58 pm

As most everyone else has pointed out, the batter comes out waaaaaay too thick. Will try doubling the milk next time.
Reply
- Natalie says
  March 28, 2019 at 3:00 pm
  
  The batter is much thicker than a typical pancake batter, but if you add more milk they will spread and not be as thick/fluffy. Up to you 🙂
  Reply
  - Aaron says
    April 3, 2019 at 10:14 am
    
    Made these again today following the recipe (not adding anything) and the batter came out great this time! Not sure what I did that first time, but wow, much much better and tastier!
    Reply
    - Natalie says
      April 3, 2019 at 12:15 pm
      
      Oh good! I am so happy the second time worked better😊
      Reply
amira says
July 7, 2019 at 4:34 am

Im sorry but the batter was really hard to handle.
they were too tick and sticky
It didnt work for me
Reply
- Natalie says
  July 7, 2019 at 10:57 am
  
  Bummer they didn’t work for you. You can add more milk if it’s too thick next time 🙂
  Reply
  - amira says
    July 8, 2019 at 11:08 am
    
    I tried that and could make some pancakes with this batter,… they were really tasty though.
    Next time will add definitely more milk Natalie
    🙂
    Reply

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