1 1/2cupsvegan pancake mixlike Follow Your Heart or Bisquick
1cupplain unsweetened almond milkor plant milk of choice
2large ripe bananas
1/2 cupvegan chocolate chips
extra walnut pieces and vegan chocolate chips for garnish
Slice 1 banana into a large mixing bowl and mash with the back of a fork until a chunky stir-able paste forms.
Add cinnamon, almond milk, and pancake mix and stir together until a thick batter forms. There should still be some lumps in the batter from the mashed banana. Add walnut pieces and chocolate chips and fold into batter until evenly distributed.
Heat a skillet or griddle to medium high and coat with an even layer of cooking oil spray or vegan butter. Ladle approximately ⅓ cup portions of batter onto the cooking surface. Allow to cook for 3-4 minutes until bubbles appear on the surface of the pancakes and they begin to appear dry around the edges. Flip pancakes, cooking for an additional 3-4 minutes. Remove from heat and set aside.
Top with more banana slices, walnut pieces, and vegan chocolate chips and serve with a generous drizzle of maple syrup.
These pancakes were made with Follow Your Heart's Rocket Cakes Mix, but you can use any vegan-friendly pancake mix you prefer to make this recipe.
Jessica Carter is the Vegan Food and Lifestyle Coach at Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington.