Breakfast | Dessert

Chocolate Banana Pancakes

(Vegan & Gluten-Free)

Chia seeds are a great alternative to eggs when cooking thanks to their ability to absorb liquid and become gel-like. Much the same as a traditional pancake recipe, this vegan version follows the 3 – 2 – 1 rule, making it easy to remember: 300ml nut milk, 2 tbsp chia seeds, 100g gluten-free flour. You can then adjust the flavour as you like!


Chocolate Banana Pancakes

Portion: 4 pancakes


  • 300ml nut milk
  • 2 tbsp chia seeds
  • 1/2 cup (100g) gluten-free flour*
  • 1 banana 
  • 3 tbsp cacao or cocoa powder
  • 2 tsp date, maple syrup or honey and/or a small handful of chopped dates
  • 1 tsp baking powder
  • Pinch of Himalayan salt
  • Avocado oil for cooking 
  • Optional: 1 tsp blackstrap molasses
  • Topping: Chopped banana and/or fresh or frozen berries 

The gluten-free flour I use contains the thickener, xanthan gum. If yours does not,  you can add 1/2 tsp xanthan gum.


  1. In a large mixing bowl, add the nut milk (300ml) and chia seeds (2 tbsp). Leave for 5 minutes. You may wish to put the oven on low to keep the pancakes warm.


  2. Mash a banana (1) and add this to the mix with the remaining ingredients:

Gluten-free flour (1/2 cup or 100g)
Cacao or cocoa powder (3 tbsp)
Baking powder (1 tsp)
Date, maple syrup or honey (2 tsp) and/or chopped dates (small handful)
Pinch of Himalayan salt
Optional: blackstrap molasses (1 tsp)

Give the mix a good whisk.

3. Add a drizzle of avocado oil to a small frying pan on medium heat. Add 1/2 cup of pancake mix and level out with a spatula. Drop the temp and cook until firm on the underside. Flip the pancake over and cook the other side. 

4. Repeat the process for the remaining pancakes. You can place them on a plate in the oven to keep warm.

5. Add sliced banana and berries as the topping. Enjoy 🙂

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