I am writing this post as I’m en route to Kansas City to finish up some work projects and to visit family.
We’ve found ourselves traveling a lot recently between our new home state of Oregon and our former home state Kansas. Sometimes I can’t make up my mind if I’m an Oregonian or a Kansan. I decided this morning I can be both.
Life has been good lately. I’ve started a personal Instagram account (@minimalistdana) to share more about things outside of food (like travel, marriage, and natural beauty). So if you’re wanting more behind-the-scenes peeks at our everyday life, you can follow along there.
Otherwise, keep it parked here for a serious dose of plant-based goodness, like these Vegan Gluten-Free Chocolate Chocolate Chip Pancakes!
This recipe is inspired by and adapted from my Life-Changing Banana Walnut Pancakes! Only this time, I went all in with a double dose of chocolate: cocoa-infused batter speckled with semisweet chocolate chips! Serious swoon.
In just 20 minutes, you’ll have fluffy, tender, wholesome pancakes that just happen to taste like chocolate cake on your hands. Does life get any better?
Now, for toppings? While these pancakes are delicious on their own, take them to the next level with things like maple syrup, chocolate chips, banana, and coconut butter! These would also be insane with peanut butter (tested and approved).
I hope you all LOVE these pancakes! They’re:
& Insanely delicious
These would make the perfect lazy weekend breakfast! OR make a batch ahead of time, freeze them, and then pop them into the toaster (yes, it’s my favorite frozen pancake + waffle hack) for a quick and easy breakfast during the week.
Love pancakes? Try our Chocolate Chip Oatmeal Cookie Pancakes, Oreo Pancakes, Whole-Grain Vegan Pancakes, Blueberry Muffin Pancakes, Life-Changing Banana Walnut Pancakes, Vegan Carrot Coconut Pancakes, and Toasted Coconut Pancakes.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
- 3/4 cup (120 g) gluten-free oat flour (I ground mine from whole oats)*
- 3/4 cup (120 g) gluten-free all-purpose flour (I used my DIY blend)
- 1/4 cup (56 g) almond flour (not almond meal, OR sub more gluten-free blend)*
- 1/3 cup (32 g) cocoa powder
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 ripe banana (the riper the better // ~ 120 g)
- 1 1/2 Tbsp (23 ml) melted coconut oil* + more for cooking
- optional: 1 tsp vanilla extract
- 1 1/2 Tbsp (23 ml) maple syrup (I like Grade A)
- 1 1/4 cup (300 ml) non-dairy milk (I used plain unsweetened almond milk)
- 1/4 cup (45 g) vegan dark or semi-sweet chocolate chips (I prefer Enjoy Life)
- To a large bowl, add oat flour, gluten-free flour, almond flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.
- To a separate mixing bowl, add banana and mash. Then add melted coconut oil, vanilla extract (optional), and maple syrup and whisk to combine. Then add non-dairy milk and whisk to combine. If the coconut oil hardens or clumps, it’s not a big deal. You can microwave (for 45 seconds – 1 minute) to remelt – otherwise proceed.
- Add the wet ingredients to the dry ingredients and gently fold everything together. Then add the chocolate chips (see photo) and gently fold/mix until the batter is well combined. It should be thick but pourable/scoopable. If too thin, add more gluten-free or almond flour. If too thick, thin with a little non-dairy milk.
- Heat a large nonstick skillet, griddle, or cast-iron skillet over medium heat. Carefully rub skillet with coconut oil.
- Once hot, spoon 1/4 – 1/3 cup of the batter onto skillet. Cook until surface of pancakes have some bubbles and the edges appear dry (~2 minutes). Carefully flip pancakes and cook until browned on the underside (~2 minutes more).
- Transfer cooked pancakes to a baking sheet or plate and keep warm in a 200-degree F (94 C) oven. Continue cooking until all batter is used up – about 12 pancakes.
- These pancakes are delicious on their own, but they’re amplified with toppings (see options above). Store cooled leftover pancakes (without toppings) in a container separated with wax or parchment paper to prevent sticking. Will keep in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat in the toaster oven or oven until hot.
*If nut-free, sub the almond milk for rice or light coconut milk. And sub the almond flour for additional gluten-free flour blend.
*If oil-free, try subbing the oil with applesauce or 1 Tbsp (15 g) nut butter.
*Nutrition information is a rough estimate for 1 of 12 pancakes without toppings.
*These pancakes are adapted from the Life Changing Banana Walnut Pancakes.