close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
Plant-based eating simplified.

Get our weekly meal plans, straight to your inbox.

 Sign up now!
  • Prep-time: / Ready In:
  • Makes eight 4-inch pancakes
  • print/save recipe

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,

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.
tags:
(6)
4 Comments

Comments (4)

(4.33 from 6 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
sholom fine1 month ago
Reply
Do you want to report this comment as inappropriate?

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

Dan2 months ago
Reply
Do you want to report this comment as inappropriate?

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.

Rebecca4 months ago
Reply
Do you want to report this comment as inappropriate?

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

Al4 months ago
Reply
Do you want to report this comment as inappropriate?

Curious if these freeze well.

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
description
about the author

Darshana Thacker

Darshana Thacker is chef and culinary project 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 DarshanasKitchen.com for more.

Gluten-Free Chocolate Chip Pancakes drizzled with maple syrup and banana slices see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
CopyCopied
Powered by Social Snap