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  • Prep-time: / Ready In:
  • Makes eight 4-inch pancakes
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These gluten-free pancakes combine nutty buckwheat flour with coconut flakes and vegan chocolate chips to create a good-for-you breakfast feast. Topped with fresh banana slices and extra maple syrup, these vegan pancakes pair perfectly with a cauliflower scramble or a roasted veggie hash. 

Tip: For chocolate chips that are both vegan and gluten-free, look for the Enjoy Life brand, which specializes in allergy-free products.

Gluten-Free Chocolate Chip Pancakes drizzled with maple syrup and banana slices

By Darshana Thacker Wendel,

Ingredients

  • 1 tablespoon flaxseed meal
  • 1¼ cups buckwheat flour
  • ¼ cup certified gluten-free rolled oats
  • 2 tablespoons unsweetened coconut flakes
  • 1 tablespoon regular or sodium-free baking powder
  • Pinch of sea salt
  • 1 cup unsweetened, unflavored plant-based milk
  • ½ cup unsweetened applesauce
  • ¼ cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • ⅓ cup gluten-free vegan mini chocolate chips
  • 1 large banana, sliced

Instructions

  1. In a small saucepan combine flaxseed meal and ½ cup water. Heat over medium 3 to 4 minutes or until mixture appears stringy when it drips off a spoon. Immediately strain mixture into a glass measuring cup. Discard solids.
  2. In a large bowl whisk together the next five ingredients (through salt). In a medium bowl whisk together milk, applesauce, maple syrup, vanilla, and 2 tablespoons of the flaxseed liquid. Add milk mixture to flour mixture; stir to combine. (Batter will be thick.) Stir in chocolate chips.
  3. Heat a large nonstick griddle or skillet over medium-low. Spoon ⅓ cup batter per pancake onto griddle and spread gently. Cook 6 to 8 minutes or until pancakes look slightly dry on top, are lightly browned on the bottom, and release easily from griddle. Flip pancakes; cook 5 minutes more. Transfer to a platter and keep warm.
  4. Repeat with remaining batter, wiping off griddle between batches. Serve pancakes hot with banana slices. If desired, drizzle with additional maple syrup.
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9 Comments

Comments (9)

(4.56 from 9 votes)
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Hannah3 months ago
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Really enjoyed these pancakes, my family loved as well. Would highly recommend giving it a try

Courtney Stewart4 months ago
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Made this today with whole wheat (as I only had full grain buckwheat for cereal ) and I doubled recipe to then freeze the extra for later use. These are delicious! Topped them with berries and pure maple syrup….divine!…Oh and absolutely no need for the extra steps of heating flax meal on the stove…just 1Tbs flax meal to 3 Tbs water is PERFECT! Why the extra step?,,,,bizarre.

Courtney4 months ago
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I forgot to add….I made these as waffles vs pancakes…and they’re PERFECT! No oil needed on the plates either!

Donna4 months ago
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These turned out great ! Only thing I did different was I didn’t strain the flaxseed meal mixture. After letting it set for a few mins I added it all into the other liquid.

sholom fine6 months ago
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used almond milk, and a glass pan. they were gummy inside burnt outside done a low heat used oil for the pan.

Dan7 months ago
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Excellent. Just watch the pan – the pancakes cook much more quickly than 8 minutes per side – or else you just have to turn the heat down to the lowest setting. I made mine with walnut pieces instead of coconut, and I also put some blueberries in the batter, and I skipped the chocolate chips.

Courtney Stewart4 months ago
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You Shouldn’t have used oil….these turned out PERFECT in the waffle maker!

Rebecca9 months ago
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Best pancakes I’ve ever had. And I’ve made a lot of pancakes.

Al9 months ago
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Curious if these freeze well.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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