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So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. My stove and I have a love-hate relationship, mostly hate when things get complicated. But today, my friend, we’re making pancakes. Not just *any* pancakes, oh no. We’re talking Vegan Banana Bread Pancakes. With chocolate chunks. Because life’s too short for plain pancakes. Let’s do this!
Why This Recipe is Awesome
Seriously, what’s not to love? They’re fluffy, they taste like your grandma’s banana bread (but, like, without the actual grandma needing to be present, which is a win-win), and they’re secretly good for you-ish. Plus, it’s pretty much idiot-proof. I mean, I managed it, and my cooking skills usually hover around “how to boil water without setting off the smoke alarm.” And the chocolate? It’s like a little party in every bite.
Ingredients You’ll Need
- 2 ripe bananas, the mushier the better (they’re practically begging to be turned into pancakes at this point)
- 1 cup all-purpose flour (or your fave gluten-free blend if you’re fancy)
- 1 tbsp baking powder (this is the magic fairy dust for fluffiness)
- 1 tsp cinnamon (because banana bread without cinnamon is just…sad banana bread)
- 1/4 tsp salt (don’t skip this, it makes everything taste better, trust me)
- 1 tbsp maple syrup (or agave, or whatever liquid sweetener you have lying around. Sugar is fine too, but let’s aim for slightly more sophisticated chaos.)
- 1 1/4 cups plant-based milk (oat, almond, soy – whatever floats your dairy-free boat)
- 1 tbsp melted coconut oil (or other neutral oil, like canola. Butter works too, but we’re going for vegan, remember?)
- 1/2 cup vegan chocolate chips (because duh)
Step-by-Step Instructions
- Grab a big bowl and mash those bananas like they owe you money. Get them good and smooth.
- Whisk in the flour, baking powder, cinnamon, and salt. It’s starting to look like something, right? Progress!
- Pour in the maple syrup, plant-based milk, and melted coconut oil. Stir it all up until it’s *just* combined. Don’t overmix, or your pancakes will be tougher than a Monday morning.
- Gently fold in those glorious chocolate chunks. You’re basically a baking rockstar now.
- Heat up your griddle or a non-stick pan over medium heat. A little bit of oil or cooking spray is a good idea so they don’t stick.
- Pour about 1/4 cup of batter per pancake onto the hot griddle. Let them cook for about 2-3 minutes per side, until golden brown and bubbly. Watch for those little bubbles! That’s your cue to flip.
- Repeat until you’ve used up all the batter, or until you get distracted by the delicious smell and just start eating them straight from the pan. No judgment.
Common Mistakes to Avoid
- Using green bananas: They’re not sweet enough, and you’ll end up with bland, sad pancakes. Brown spots are your friend!
- Overmixing the batter: Seriously, don’t do it. It develops the gluten too much and gives you tough, rubbery pancakes. We want fluffy clouds of joy, not tire treads.
- Cooking on too high heat: You’ll burn the outside and have a raw, gooey inside. Medium heat is your BFF here. Be patient, grasshopper.
- Forgetting the chocolate: This is a capital offense. If you do this, I will personally haunt your kitchen until you make them again with chocolate.
Alternatives & Substitutions
Feeling adventurous? Or maybe you just ran out of something? No prob!
- Flour: Whole wheat, oat flour, or a 1:1 gluten-free blend will work just fine. Just don’t use self-rising flour unless you want to accidentally invent a pancake volcano.
- Milk: Any plant-based milk is a-okay. If you’re not vegan, regular dairy milk is also totally fine.
- Chocolate: If you’re not a chocolate person (what’s wrong with you?!), you could try chopped nuts like walnuts or pecans. Or go wild and do both!
- Sweetener: Granulated sugar, brown sugar, or even a drizzle of extra maple syrup on top works if you want it sweeter.
FAQ (Frequently Asked Questions)
Q: Can I make these ahead of time?
A: You can totally mix the dry ingredients and mash the bananas beforehand. But honestly, pancakes are best fresh off the griddle. The magic happens when they hit the heat!
Q: My pancakes are sticking! What did I do wrong?
A: Did you grease the pan? Did you let the pan heat up properly? These are the existential questions of pancake making. A little oil and patience go a long way.
Q: Can I use frozen bananas?
A: Yes! Just thaw them first. They might get a little watery, so you might need to drain off some of the excess liquid.
Q: Are these healthy?
A: They’re made with whole fruits and plant-based ingredients, so they’re *healthier* than your average pancake. But, you know, there’s chocolate. So maybe call them “feel-good” pancakes.
Q: What do I serve them with?
A: More maple syrup, obviously! A dollop of vegan yogurt, some fresh berries, or a sprinkle of extra cinnamon are also stellar choices.
Final Thoughts
And there you have it! Easy, delicious, and totally plant-powered pancakes. They’re perfect for a lazy weekend brunch, a quick weekday treat, or whenever that banana bread craving hits and you want it NOW. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Happy pancake making!
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