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  • Prep-time: / Ready In:
  • Makes 12 pancakes

We know that it sounds strange to put black beans in pancakes, but trust us on this one. The hearty legumes add a creamy texture and satisfying density to the flapjacks to really set this recipe apart from other pancake variations. Plus, any residual bean taste is masked by sweet vegan chocolate chips, cinnamon, and maple syrup. This scrumptious breakfast dish is perfect for using up leftover beans from your Taco Tuesday feast and ensures you have a wholesome start to the day. Whip up a morning meal made for champions by topping each pancake with extra maple syrup and your favorite fruit!

For more vegan pancake recipes, check out these tasty ideas:


  • 1½ cups cooked black beans
  • 1½ cups unsweetened, unflavored plant-based milk
  • 5 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure vanilla extract
  • 1 cup rolled oats
  • ½ cup whole wheat flour
  • ⅓ cup almond flour
  • 1 tablespoon regular or sodium-free baking powder
  • 1 teaspoon ground cinnamon
  • ¼ cup vegan chocolate chips
  • 2 bananas, thinly sliced


  1. In a high-speed blender or food processor combine beans and milk. Cover and blend until creamy.
  2. Add the next eight ingredients (through cinnamon). Cover and blend until smooth. Transfer batter to a mixing bowl and stir in chocolate chips.
  3. Heat a nonstick griddle over medium-low. Pour ⅓ cup batter per pancake onto griddle. Cook 3 minutes or until pancakes look slightly dry on top, are lightly browned on the bottom, and release easily from the pan. Flip and cook 3 minutes more. Repeat with remaining batter. Top with bananas and, if desired, more syrup.

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(5 from 2 votes)
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NiThormaigh2 weeks ago
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These are amazing! Delicious and filling. I substituted two dates for two of the TBL of maple syrup and no-sugar chocolate chips and they were just so good!

Debs2 weeks ago
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Lovely tasty pancakes. We also added blueberries which made them tasty really juicy. Would definitely make them again as they are filling too.

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Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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