Chocolate Chip Banana Bread Pancakes (Picky Eater Approved and Naturally Vegan!)

If you can’t tell already, breakfast is a big deal here at The Gentle Table.

We’re a slow‑morning kind of family. Pajamas linger. Coffee (or tea, in my case) cools on the counter. Someone is always mid‑story while another person asks for just one more pancake. Those quiet, ordinary moments around the breakfast table are some of my favourites, and these vegan banana bread pancakes have quickly become a much-requested menu item by my kids.

They feel indulgent, like dessert for breakfast, but without the heaviness or guilt. Soft and fluffy on the inside, yet naturally sweet from ripe bananas, and endlessly flexible, these are sure to be on repeat in your household too.

Banana Bread, But Make It Pancakes

These pancakes were born out of two very real needs:

1. A love for banana bread.
2. Feeding kids (and toddlers!) who can be… let’s say selective.

The result? Banana bread pancakes that even the pickiest eaters happily devour. The base recipe is wholesome and nourishing, made without eggs or dairy, and sweetened naturally by bananas. Add chocolate chips if you want a more indulgent, bakery‑style brunch…or leave them out for an everyday, healthy vegan breakfast.

Either way, no one complains.

Why We Love These Vegan Banana Bread Pancakes

• Vegan & dairy‑free – perfect for plant‑based families or anyone avoiding dairy
• Toddler‑ and kid‑approved – soft texture, mild sweetness, no “healthy” taste
• Chocolate chips optional – add them for weekends, special mornings, or extra picky eaters
• Healthy base recipe – nourishing enough for everyday breakfasts
• Easy & forgiving – no fancy techniques, no stress

These pancakes are proof that food can be both comforting and nourishing.

Perfect for Slow Weekend Brunches (or Busy Weekdays)

On weekends, we like to make a full moment of it. That might include stacked pancakes, fresh fruit, a healthy drizzle of maple syrup and a few chocolate chips scattered on top. They’re cozy, nostalgic, and feel like a treat.

On weekdays? We skip the chocolate, keep it simple, and still end up with a breakfast that fuels us well and keeps everyone happy.

That’s the beauty of this recipe is that it adapts to your life. Kids also love these in their lunch boxes!

Flexible, Forgiving, and Pantry‑Friendly

One of my favorite things about these vegan banana bread pancakes is how adaptable they are. You can easily:

• Swap flours depending on what you have on hand
• Make them with or without chocolate chips
• Adjust sweetness based on your bananas
• Serve them plain, topped, or tucked into little hands on the go

They’re not precious. They’re practical. And they still feel special.

Dessert‑Like, Without the Guilt

These pancakes taste like banana bread fresh from the oven, but they’re light, nourishing, and made with simple plant‑based ingredients. It’s the kind of breakfast that feels like dessert while still aligning with a gentle, balanced approach to food.

And at The Gentle Table, that balance matters.

Because breakfast isn’t just about what’s on the plate. It’s about slowing down, sharing stories, and starting the day together.

If you’re looking for a healthy vegan pancake recipe, a kid‑friendly breakfast, or a new favourite for weekend brunch, these chocolate chip banana bread pancakes might just earn a permanent spot in your rotation.

Tried the recipe? Let us know what you think by clicking the stars below!

Easy Vegan Banana Bread Pancakes

The Gentle Table

These vegan banana bread pancakes are soft, fluffy, and naturally sweet— making them a hit with even the pickiest toddlers and kids. Made with simple ingredients and ripe bananas, they taste like a treat without feeling heavy or overly “healthy.” Chocolate chips are optional but perfect for extra-picky eaters or indulgent weekend brunches. Easy to make, flexible with flour swaps, and loved by the whole family, these pancakes are a reliable, stress-free breakfast win.

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Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine American, vegan

Servings 15 medium pancakes

Cook ModePrevent your screen from going dark

Equipment

• Mixing bowls
• Measuring cups
• Measuring Spoons
• Potato Masher
• Skillet

Ingredients

  

1x2x3x

Flax Egg

• ⅓ cup water
• 2 tbsp ground flax

Dry Ingredients

• 1 cup all purpose flour
• 1 cup spelt flour
• 1 tbsp baking powder
• 2 tsp cinnamon
• 1 tsp nutmeg
• ¼ tsp ground cloves
• ½ tsp salt

Wet Ingredients

• 1 cup soy milk or other non dairy milk
• 1 tsp vanilla extract
• 4 medium bananas extra ripe

Optional

• ½ cup vegan chocolate chips or more, to taste

Instructions

 

• Make the flax egg. Mix the ground flax in water in a small bowl and set aside to thicken.
• To a medium bowl, add all dry ingredients and whisk well to combine.
• To a large bowl, stir together the non-dairy milk and vanilla extract. Using a fork or potato masher, mash in the bananas and then stir in the flax egg.
• Add the dry ingredients into the wet ingredients and stir gently, just to combine. If using chocolate chips, fold in.
• Cook over a skillet or electric griddle on medium heat. Flip when bubbly and then continue cooking until the other side is done, approx. 2-3 minutes per side.

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Keyword banana bread, breakfast, easy, pancakes