Chocolate Banana Pancakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 pancakes
Keep weekend breakfasts simple and fuss-free with these decadent, nourishing Chocolate Banana Pancakes.
Cocoa Cashew Cream
  • ½ cup unsalted cashews, soaked in water for 30 min. and drained
  • ¾ cup nondairy milk
  • 3 pitted Medjool dates
  • ¼ cup unsweetened cocoa powder
  • Pinch of salt
  • 1¼ cup whole wheat flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ - ¾ cup water (depending on how thick or thin you like your pancakes)
  • ¾ cup nondairy milk
  • ½ teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 2 bananas, sliced
Cocoa Cashew Cream
  1. Combine all ingredient in a high-powered blender and blend until smooth. Set aside.
  1. Preheat a non-stick or lightly oiled griddle or skillet over medium heat.
  2. In a small mixing bowl, combine first four ingredients. Set aside.
  3. In a medium mixing bowl, combine water, milk, vanilla, and maple syrup. Add dry ingredient to the wet ingredients. Stir just until all dry bits of flour disappear.
  4. Pour ¼ cup of batter onto preheated pan. Press a few banana slices into the uncooked side of pancake. When edges firm up and bubbles near the center begin to pop, flip. Cook for a few minute on the second side. Repeat.
  5. Serve pancakes topped with remaining banana slices and drizzled with Cocoa-Cashew Cream
Recipe by Plant Eaters' Manifesto at