These Chocolate Oat Pancakes are naturally gluten free and vegan. Loaded with chocolate banana flavor and topped with some warm, caramelised bananas that just takes these chocolate pancakes to the next level!
We love pancake Sunday at my house. Today it is time for these wonderful Chocolate Oat Pancakes With Caramelized Bananas (Vegan and Gluten free) another one of my favourite chocolate banana recipes is this one bowl Vegan and Gluten-free Banana Bread full of chocolate chips!
Chocolate and banana are a true and tested combo that we all love, well almost all. My son decided that he no longer likes bananas… But he liked these pancakes, without the caramelized bananas.
Even thought I am not vegan or gluten intolerant I love vegan food and experimenting with gluten free options. Just making the same recipes over and over again is not for me. Off course I have my trusted favorites, the recipes that always work like these vegan banana oatmeal pancakes or these 3 Ingredient Chocolate Banana Pancakes. But it is so much fun to think up new ways of doing things when I have the time.
What about you, do you like to experiment in the kitchen? Let me know by commenting below!
For more pancake recipes, take a look at these: Vegan Cinnamon roll Pancakes, or these Vegan Apple Cinnamon Pancakes.
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Ingredients
These are the ingredients you will need to make these chocolate oat pancakes. For the full written recipe with ingredient measurements, scroll down to view the recipe card at the bottom of the page.
Pancakes
- Banana, very ripe, mashed
- Cocoa powder, I use a good quality that’s unsweetened
- Coconut sugar, you can also use light brown sugar
- Coconut oil, or other neutral tasting oil like avocado oil.
- Almond milk, or other plant based milk of choice.
- Apple cider vinegar
- Oat flour, to ensure these pancakes are gluten free, use certified gluten free oat flour.
- Almond flour
- Baking powder
- Salt, just a pinch to balance all the flavours.
Caramelized Banana topping:
- Sliced banana
- Coconut oil, or other neutral tasting oil like avocado oil.
- Maple syrup
See recipe card for quantities.
Instructions
Making this oat chocolate pancakes recipe is easy and fast. For the full written instructions, see the recipe card at the bottom.
Pancakes
- In a mixing bowl, mach the banana with a fork. Add the coconut oil, sugar and cocoa powder and stir until no lumps remain. Add the almond milk and apple cider vinegar and stir until combined.
- Fold in the oat and almond flour, baking powder and a pinch of salt. Mix until just combined. Let rest while you heat a non stick pan over medium hight heat. Melt a little coconut oil and ladle a small amount of batter into the pan. Cook the pancakes until bubbles form on top. Flip and continue cooking until golden brown.Keep the pancakes warm while you prepare the Caramelized Bananas
Caramelized Bananas
- Whipe the pan and heat over medium hight heat. Add the coconut oil and maple syrup or honey, stir to combine. Add the banana slices, and fry for 2-3 minutes on each side, until golden brown and caramelized. Watch the heat and turn it down if the bananas browns too quickly, carfull so they do not burn.
- Serve the pancakes with the bananas and a drizzle of honey or maple syrup.Enjoy!
Variations and substitutions
- Chocolate chips – for extra chocolate flavor, add some chocolate chips to make these chocolate chip oat pancakes!
- Sugar – instead of coconut sugar, you can also use light brown sugar.
- Oil – the coconut oil can also be replicated with another neutral tasting oil like avocado oil.
Another great gluten free and vegan recipes to try is this double chocolate banana coconut cookies.
Storage
Once the oatmeal chocolate pancakes are cooled down to room temperature, place them in an airtight container and store them in the fridge for up to 3-4 days.
You can also freeze these chocolate banana oatmeal pancakes in an airtight container or a freezer friendly ziplock bag for up to 3 months. They make a great meal-prep, why not double the recipe and freeze the pancaked in portion size.
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These Chocolate Oat Pancakes are naturally gluten free and vegan. Loaded with chocolate banana flavor and topped with some warm, caramelised bananas that just takes these chocolate pancakes to the next level!
- 1 small banana, very ripe, mashed
- 3 tablespoon cocoa powder, unsweetened
- 2 tablespoon coconut sugar or light brown sugar
- 1 tablespoon coconut oil, melted
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 cup oat flour
- ½ cup almond flour
- 2 teaspoon baking powder
- pinch of salt
- 1 banana, sliced
- 1 teaspoon coconut oil
- 1 tablespoon maple syrup
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In a mixing bowl, mach the banana with a fork. Add the coconut oil, sugar and cocoa powder and stir until no lumps remain. Add the almond milk and apple cider vinegar and stir until combined.
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Fold in the oat and almond flour, baking powder and a pinch of salt. Mix until just combined. Let rest while you heat a non stick pan over medium hight heat. Melt a little coconut oil and ladle a small amount of batter into the pan. Cook the pancakes until bubbles form on top. Flip and continue cooking until golden brown.
Keep the pancakes warm while you prepare the Caramelized Bananas
-
Whipe the pan and heat over medium hight heat. Add the coconut oil and maple syrup, stir to combine. Add the banana slices, and fry for 2-3 minutes on each side, until golden brown and caramelized. Watch the heat and turn it down if the bananas browns too quickly, carfull so they do not burn.
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Serve the pancakes with the bananas and a drizzle of maple syrup.
Enjoy!
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