• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Speak Veggie To Me
  • Vegan
  • Keto
  • Gluten Free
  • Desserts
  • Resources
menu icon
go to homepage
  • Vegan
  • Keto
  • Gluten Free
  • Desserts
  • Resources
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Vegan
    • Keto
    • Gluten Free
    • Desserts
    • Resources
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Vegan

    Vegan Banana Pancakes With Chocolate Hazelnut Spread

    Published: Jul 18, 2021 · Modified: Mar 23, 2022 by Anaiah Michelle · 18 Comments

    343 shares
    • Share
    • Tweet
    • Yum
    Disclosure: This post may contain affiliate links, meaning I’ll receive a commission if you purchase through my links, at no cost to you. This supports our site, so thank you! Read full disclosure here.

    Jump to Recipe Print Recipe

    These delicious vegan banana pancakes are made with coconut flour and topped with a healthy chocolate hazelnut spread and chopped hazelnuts. They are plant based, gluten-free, beautifully fluffy, and so easy to make. It's the perfect recipe to start your day and enjoy brunch with friends!

    You won't go wrong with these Vegan Banana Pancakes! They taste amazing as is but even better with a decadent chocolate hazelnut spread and chopped nuts for added texture. Adding mashed banana to the batter is excellent in plant based pancakes because it makes it super moist, makes a great replacement for the egg, and gives it an amazing flavor.

    This banana pancake recipe is so easy to make and only has a few ingredients. They're even great to make on weekdays when you don't have a lot of time. Spreading a chocolate hazelnut topping over the pancakes will ensure the kids will love these as much as you do. As far as vegan breakfast recipes go, this one is one of the best! 

    Imagine waking up in the morning craving some hot and delicious pancakes, whipping them up in just under 20 minutes, and feeling good about eating them afterward. That's what you get when you make pancakes with bananas, coconut flour, coconut milk, coconut butter, and brown sugar. Baking powder is added to make these fluffy vegan banana pancakes look and feel amazing. Top them with a chocolate hazelnut spread that's light and creamy and you won't be able to get enough of them. 

    Total Time

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total: 30 minutes

    Ingredients

    • Coconut flour: Use a little bit of coconut flour along with all-purpose flour.
    • Baking powder: This allows the pancakes to get nice and fluffy.
    • All-purpose gluten-free flour: The gluten-free flour will make the pancakes very tender.
    • Coconut milk (or any other plant-based milk): Using coconut milk instead of water really boosts the flavor.
    • Brown sugar: This soft and rich sugar is a wonderful sweetener for pancakes. 
    • Coconut butter: Use this or a different type of oil instead of butter.
    • Ripe bananas: A quarter cup mashed bananas are used in place of eggs to give moisture, sweetness, and flavor.
    • Pinch of salt: Salt balances the sweetness of the sugar and banana.
    • Chocolate hazelnut spread: A wonderful and decadent topping.
    • Chopped hazelnuts: Nuts add a little crunch and a nice contrast to the soft pancakes.

    How to make vegan banana pancakes

    1. In a bowl mix dry ingredients: flour, baking powder, brown sugar and salt.
    2. In another bowl mix wet ingredients: mashed banana and milk. You may mix it with a spoon or use a blender to make the texture more smooth.
    3. Combine wet and dry ingredients. If the batter is too thick try adding more milk a tablespoon at a time.
    4. Heat a skillet and melt a piece of coconut butter.
    5. Add 1 tablespoon batter per pancake to the pan. (You can cook 3-4 pancakes at a time).  
    6. Cook pancakes over medium-low heat until the edges have set and the batter starts forming little bubbles, approximately 2 minutes, then use a spatula to carefully flip them and cook on the second side for 30-60 seconds. Repeat this process until the batter is gone.
    7. Serve with chocolate-hazelnut spread and chopped hazelnuts on top.

    Tips For Success

    These pancakes are amazing just as they are but you can definitely change them if you'd like or if you have something else in your pantry. Here are a few ideas: 

    • You can use almond flour instead of coconut or all-purpose. This gives a nice nutty flavor, keeps the pancakes really tender, and is still gluten-free. 
    • Instead of using coconut milk, you can use a different non-dairy milk like almond, oat, or soy milk. The flavor will change slightly depending on which one you use. 
    • Use coconut oil, canola oil, vegan butter, or another neutral oil instead of coconut butter.
    • You can also top these easy vegan banana pancakes with peanut butter, maple syrup, sliced bananas, or strawberry jam. The options here are endless! 

    Storage

    • These vegan pancakes are easy to store either before or after you make them. 
    • You can keep the batter in the fridge in an air-tight container for up to 5 days. This way you can make batter for the whole week and then just pour out exactly what you need each morning. 
    • If you have leftover pancakes, keep them in a zip-top bag in the fridge for 3 to 5 days. You can eat them cold right out of the fridge or you can heat them up in the microwave and top them with your favorite topping.

    Equipment

    • Mixing bowl
    • Skillet

    FAQs

    What is a vegan pancake? 

    Vegan pancakes are used with only plant based ingredients so don't have any dairy products like eggs, milk, or butter.

    How many calories in banana pancakes?

    Our plant based banana pancakes with chocolate hazelnut spread has 476 calories for 6 pancakes. If you're watching your caloric intake, eat less pancakes or use less spread.

    Can you skip the egg in pancake mix? 

    Yes! This recipe uses ripe, mashed bananas instead of the egg to give moisture and sweetness.

    Are vegan banana pancakes healthy?

    Yes, this banana pancakes recipe is healthy and made using all plant based ingredients. It's full of fruit and nuts for added nutrients.

    Can you freeze banana pancakes?

    Yes, you can freeze these pancakes for 2 months. Seal in a freezer bag and keep frozen til you're ready to enjoy them again. Reheat in the microwave or toaster!

    Vegan Banana Pancakes With Chocolate Hazelnut Spread

    These vegan banana pancakes are packed with flavor in every bite! Moist, coconutty, and banana flavors covered with a delicious chocolate hazelnut spread. You can't go wrong with this healthy, plant based, and gluten-free breakfast idea!
    5 from 21 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Course Breakfast, Brunch
    Cuisine American
    Servings 6 servings
    Calories 476 kcal

    Ingredients
      

    • ½ cup coconut flour
    • 1 tablespoon baking powder
    • 1 cup all purpose gluten-free flour
    • 2 cups coconut milk (or other plant based milk)
    • 3 tablespoons brown sugar
    • 2 tablespoons coconut butter
    • ½ ripe banana
    • 1 pinch salt
    • ½ cup chocolate hazelnut spread
    • ⅓ cup chopped hazelnuts

    Instructions
     

    • In a bowl mix dry ingredients: flour, baking powder, brown sugar and salt.
    • In another bowl mix wet ingredients: mashed banana and milk. You may mix it with a spoon or use a blender to make the texture more smooth.
    • Combine wet and dry ingredients. If the batter is too thick try adding more milk a tablespoon at a time.
    • Heat a skillet and melt a piece of coconut butter.
    • Add 1 tablespoon batter per pancake to the pan. (You can cook 3-4 pancakes at a time). 
    • Cook pancakes over medium-low heat until the edges have set and the batter starts forming little bubbles, approximately 2 minutes, then use a spatula to carefully flip them and cook on the second side for 30-60 seconds. Repeat this process until the batter is gone.
    • Serve with chocolate-hazelnut spread and chopped hazelnuts on top.

    Notes

  • You can keep the batter in the fridge in an air-tight container for up to 5 days. This way you can make batter for the whole week and then just pour out exactly what you need each morning.
  • If you have leftover pancakes, keep them in a zip-top bag in the fridge for 3 to 5 days. You can eat them cold right out of the fridge or you can heat them up in the microwave and top them with your favorite topping.
  • Nutrition

    Serving: 6small pancakesCalories: 476kcalCarbohydrates: 61gProtein: 7gFat: 25gSaturated Fat: 12gSodium: 500mgPotassium: 45mgFiber: 16gSugar: 30g

    * This nutrition card is calculated by a third party app and is only an estimate. The numbers will vary based on the specific ingredient amounts and brands you use in making this recipe.

    Like this recipe?Follow me @speakveggietome on Pinterest

    Did you try this recipe?

    Please let me know how these Vegan Banana Pancakes with Chocolate Hazelnut Spread turned out for you! Leave a comment and rating below and don't forget to sign up for the newsletter if you want to receive recipes, meal plans, and special offers in your inbox.

    Did you love it? Hit the share buttons!

    Anaiah Michelle

    Hi! I'm the founder of Speak Veggie To Me, a fun health and food blog where I share my favorite mouthwatering vegan and vegetarian recipes.

    www.speakveggietome.com/about
    « Best Low Carb Carrot Cake
    Vegan Peanut Butter Banana Pancakes »
    343 shares
    • Share
    • Tweet
    • Yum

    Reader Interactions

    Comments

    1. Emily

      April 17, 2022 at 12:58 pm

      5 stars
      These pancakes were absolutely delicious with the chocolate hazelnut spread! Perfect for a weekend breakfast! The kids loved every bite, and so did we!

      Reply
    2. Choclette

      January 12, 2022 at 8:03 am

      Those pancakes sound heavenly. Love all the coconut action. I have a bag of coconut flour neglected at the back of my cupboard. I used to use coconut flour a lot, but sort of moved on to other things and forgot about it. Time to bring it to the fore.

      Reply
    3. Emily Flint

      July 19, 2021 at 9:39 pm

      Wow!! These look insanely good. You had me at banana and coconut but then added some chocolate and now I can die a happy woman 🤣

      Reply
    4. Linda

      July 19, 2021 at 12:37 pm

      Dang! Those look good. That's all I got *drooling*.

      Reply
    5. Kalin

      July 19, 2021 at 6:57 am

      These look delicious! And plus everything is 10x better with some hazelnut spread 🙂

      Reply
    6. Colette Zaharko

      July 19, 2021 at 6:40 am

      This recipe looks easy and delicious. I love the addition of hazelnut spread; it makes it even more delicious!

      Reply
    7. Andra

      July 19, 2021 at 4:31 am

      They look absolutely amazing! Thank you so much for sharing this recipe <3, I cannot wait to try it 😀

      Reply
    8. bobbie

      July 19, 2021 at 3:48 am

      I have to try these! I love anything with hazelnuts!

      Reply
    9. Lucia De Rosa

      July 18, 2021 at 9:19 am

      For sure I will try it, it seems delicious and pretty easy to do, thank you so much for sharing!

      Reply
    10. Kayla DiMaggio

      July 18, 2021 at 7:42 am

      Yum! I made these for a fun Sunday breakfast for my family and everyone enjoyed them! They were so delicious and what I like to call "Stealthy Healthy"

      Reply
    11. Nikki

      July 18, 2021 at 6:29 am

      Omg this looks so good!! Will have to try it. Thanks for the recipe 🙂

      Reply
    12. Nina

      July 18, 2021 at 6:27 am

      These vegan banana pancakes look delicious!

      Reply
    13. Aditi Jain

      July 18, 2021 at 6:04 am

      I absolutely love Pancakes! And this plant based one looks so tasty!

      Reply
    14. Daniela Weiner

      July 18, 2021 at 5:31 am

      Absolutely Heavenly! Thank you for sharing this recipe

      Reply
    15. Allergy Spot

      July 18, 2021 at 5:18 am

      These sound delicious! We can’t do nuts, but I have a nut free chocolate spread we can use instead. On the ‘to bake’ list!

      Reply
    16. Lisa | Sassy Boss

      July 18, 2021 at 3:59 am

      These plant based pancakes look delish!

      Reply
    17. Jennifer Record

      July 18, 2021 at 3:45 am

      These pancakes look AMAZING! Totally printing this recipe for when my vegan friends visit later this summer

      Reply
    18. marnie

      July 18, 2021 at 3:04 am

      These look soo delicious! Love cooking with mashed banana. And with chocolate... the ultimate combination! Yum!! Marnie xx

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Anaiah Michelle

    Hi! I'm the founder of Speak Veggie To Me, a fun health and food blog where I share my favorite mouthwatering vegan and vegetarian recipes. I hope you try these delicious meals and enjoy them as much as I do!


    Vegan Recipes

    • Nourishing Quinoa Beets And Kale Bowls (Vegan & Gluten Free!)
    • Easy Tropical Fruit Dessert Nachos (Vegan)
    • Easy Carrot Cake Energy Bites (Vegan & Gluten Free)
    • Tropical Pineapple Mango Smoothie Bowls


    Keto Recipes

    • Best Low Carb Carrot Cake
    • Healthy Low Carb Tofu Lettuce Wraps
    • Almond Flour Pancakes With Mixed Berries
    • Cheesy Red Pepper Taquitos


    Dessert Recipes

    • No-Bake Fig And Orange Cheesecake (Vegan And Gluten Free)
    • Vegan Fig And Walnut Loaf Cake With Cream Cheese Frosting
    • Vegan Mango Berry Fruit Tart
    • Keto Strawberry Cheesecake Bites

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! For Meal Plans

    Contact

    • Contact
    • Services

    Copyright © 2022 Speak Veggie To Me | Plant-Based Vegan & Vegetarian Recipes