Vegan Buttermilk Chocolate Chip Pancakes

They are warm, full, and perfectly golden brown. I love them.



I suggest serving them hot off the griddle with:

♥ Mounding banana slices and chocolate chips

♥ Thick, sticky, sweet maple syrup

♥ Faux sausage patties (Gardein has some yummy ones)

♥ Tangy, citric orange juice

♥ Juicy, tart fruit salad on the side, complete with raspberries, strawberries, and kiwi




Honestly, is it even possible to have a negative view of pancakes? They are so yummy and comforting. They are the epitome of scrumptious and decadent breakfasts, so wake your mom up next mothers day or your best friend up on their next birthday with a big plate of these delicious chocolate chip pancakes.

Bonus! You can barely taste the banana.

Unless you like banana. In that case, eat it with chunks of banana.





Vegan Buttermilk Chocolate Pancakes
Serves 6
Write a review
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
For the pancakes
  1. ♥ 2 cups almond milk
  2. ♥ 1/4 cup vinegar
  3. ♥ 3 cups flour of choice (The pictures show all-purpose flour)
  4. ♥ 3 tbsp. coconut sugar
  5. ♥ 1 tbsp. baking powder
  6. ♥ 1 tsp. cinnamon
  7. ♥ 1/2 tsp. salt
  8. ♥ 1 banana, mashed
  9. ♥ 1/4 cup melted Earth Balance butter or coconut oil
  10. ♥ 1 tsp. vanilla
  11. ♥ 3/4 cup chocolate chips
For garnish
  1. ♥ One banana, sliced
  2. ♥ A small handful of chocolate chips (A large handful is also allowed)
  3. ♥ Maple syrup
  1. Mix together the almond milk and vinegar and set aside for 5-10 minutes. This is used with dairy milk in the same way to help form a falso buttermilk.
  2. While the buttermilk forms, combine the flour, coconut sugar, baking powder, cinnamon, and salt, and stir together well.
  3. Mash the banana well, working out all of the lumps. This works better the more ripe the banana is.
  4. Melt the butter or coconut oil, and mix it with the banana and vanilla. Pour this mixture into the buttermilk, and mix well.
  5. Pour the liquid into the flour mixture and whisk until very well combined with minimal lumps. This will take a few minutes of stirring to make it smooth, so I suggest recruiting a loving significant other to help out.
  6. Add the chocolate chips and stir to combine them evenly.
  7. Pour 1/4 cup of batter into a very lightly oiled pan (After the first pancake, I never even see the need for reapplication) on medium-low heat and cook for up to five-six minutes on each side. For large pancakes (shown in pictures), pour 1/2 cup of batter. Because this recipe uses the banana, it makes the batter dense and needs to be cooked low and slow, otherwise it will burn on the outside without cooking the inside. Be patient and dream about them being in your belly while you cook.
  8. Pile ’em up on a plate, cover in chocolate chips, bananas, and syrup, and enjoy.
  9. Let me know how they were on Facebook, Twitter, Instagram, and Pinterest!




Yields: 16 pancakes

Serves: 6-8


Calories: 268

Fat: 6.3 g

Saturated Fat: 2 g

Trans Fat: 0 g

Polyunsaturated Fat: 1.6 g

Monounsaturated Fat: 1.7 g

Cholesterol: 0 mg

Sodium: 414.5 mg

Potassium: 114.3 mg

Carbohydrate: 47 g

Fiber: 2 g

Sugar: 8.4 g

Protein: 5.6 g

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