Vegan Chunky Monkey Pancakes #vegan #breakfast

Vegan Chunky Monkey Pancakes #vegan #breakfast

What's not to adore about these Vegetarian Thick Monkey hotcakes?! Heaps of banana, nutty spread, toasted pecans, what's more, chocolate! This is the ideal treat for the end of the week!

My adoration for the combo of bananas, pecans, chocolate, and nutty spread has showed itself in this perfect pile of hotcakes. That is to say, see that shower of maple syrup. It resembles I went to paradise and back.

Very cushioned (!), simple to make. made without white sugar, with no abnormal egg substitution powder (bananas furthermore, preparing powder are critical!), the ideal wanton breakfast for #PancakeSunday!, beat with toasted pecans, banana cuts, chocolate chips and sprinkled with maple syrup.

Also try our recipe Vegan Hokkaido Milk Bread

Vegan Chunky Monkey Pancakes #vegan #breakfast

Vegetarian Chunky Monkey Pancakes with banana, chocolate, nutty spread, and pecans.


  • 1/2 cup walnuts
  • 2 teaspoons maple syrup (divided) and more for drizzling on top
  • 1 very ripe banana and a few slices for garnish
  • 3/4 cup unsweetened plant-based milk e.g. rice milk
  • 1 teaspoon coconut oil
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/3 cup chocolate chunks or chocolate chips (save a few more to add on top)
  • 4 tablespoons peanut butter


  1. Roughly chop the walnuts. Add them to a non-stick pan over medium to high heat, add 1 teaspoon of maple syrup and stir for 3-4 minutes until they are toasty and caramelized.
  2. In a large mixing bowl, mash the peeled banana and add the plant-based milk, 1 teaspoon of maple syrup and coconut oil. Give it a quick whisk. 
  3. Add the flour and baking powder. Whisk until incorporated. Add the peanut butter and swirl it around just a bit. Fold in the chocolate chunks and toasted walnuts. Let the batter sit for a few minutes.
  4. Spray a flat pan or griddle with oil and heat it up to medium to low heat. Add an ice cream scoop full of pancake batter*. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes. You should be able to get 8 smallish pancakes out of the batter. 
  5. Stack the pancakes, top with banana slices, the rest of the toasted walnuts, chocolate chips and drizzle with maple syrup. Enjoy!

Read more our recipe : Roasted Tomato Sandwiches with Vegan Lemon Garlic Aioli

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