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vegan, breakfast, chocolate, gluten-free, easy, oil-free, sweet · March 26, 2018

Fluffy Chocolate Banana Pancakes

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The fluffiest Chocolate Banana Pancakes – made with quinoa flour, banana, cacao, and chocolate chips for a protein-filled vegan breakfast that tastes like dessert!

Fluffy Chocolate Banana Pancakes

Is a quadruple layer stack of fluffy chocolate with chocolate chips sprinkled in and drizzled in extra syrupy sweetness a bit extra to be filed under the breakfast category? Maybe. But if so then I don’t want to be un-extra.

I could’ve added sprinkles. I could’ve topped the whole stack with ice cream. I could’ve used chocolate chunks for sprinkling and chocolate syrup for drizzling. So really what we’ve got here is quite tame. We’ll save all that stuff for the other end of the day, but mornings sometimes needs a smidge of decadence too. Healthier decadence – it’s a thing.

Fluffy Chocolate Banana Pancakes

Everyone needs THEIR pancake recipe. The one you can whip up while still half asleep on a sunday morning because you know the ingredients by heart. The one that never fails to flip perfectly and fluff up flawlessly.  And once you find it, it takes a LOT to make you stray. Try a new flavor? – sure. Cinnamon, blueberry, chocolate, chocolate chip, chocolate chunk, chocolate swirl…

These quinoa flour pancakes are my pancakes. Oat flour pancakes can be gummy, almond flour pancakes are usually too dense, coconut flour pancakes without egg are a disaster, but quinoa flour is just right. I almost regret all those years I spent eating other pancakes not knowing the magic of the quinoa pancake was possible.

Reasons to love:

  • they are vegan
  • and gluten-free
  • made in the blender
  • thick and fluffy with zero gummy middles
  • never stick to the pan
  • did i mention the FLUFF (see fork shot below)
  • deeeeeeelish

What more could you possibly ask a pancake to be?

Oh, and they soak up syrup like it’s their job…which in a way it kind of is. Rough life.

Fluffy Chocolate Banana Pancakes

So that’s why I am bringing them back but CHOCOLATE this time. And switching applesauce for banana too because 1) chocolate + banana = ♡ and 2) we can. Banana works just as well as applesauce, so use what you have/like.

One batch makes 5-6 good sized pancakes, so it’s the perfect breakfast for two or even three people. Personally I am not a make-ahead person when it comes to pancakes, but if that’s your jam then eat half, freeze half, and consider tomorrow’s breakfast covered.

You could add chocolate chips to make them extra dessert-for-breakfast-y. Or you could add vanilla or coffee extract for a little extra flavor love. Or even cinnamon since that goes so well with both banana and chocolate. Or even walnuts for a chunky brownie vibe. Or nothing at all and just revel in every fluffy cocoa bite.

Fluffy Chocolate Banana Pancakes

I am confident that there is major potential for these to become YOUR pancakes too!

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Fluffy Chocolate Banana Pancakes

★★★★★ 5 from 10 reviews
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 6 pancakes 1x
  • Category: breakfast
  • Cuisine: american
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Description

The fluffiest Chocolate Banana Pancakes – made with quinoa flour, banana, cacao, and chocolate chips for a protein-filled vegan breakfast that tastes like dessert!


Ingredients

Scale
  • 1 ripe banana (120g)
  • 1/2 cup (120g) non-dairy milk
  • 2 tbsp maple syrup (45g)
  • 1 tbsp apple cider vinegar
  • 1 tsp baking soda
  • 1/4 cup cacao powder (20g)
  • 1 1/2 cup (185g) quinoa flour*
  • 2 tbsp mini chocolate chips

Instructions

  1. Blend the banana, milk, vinegar, and maple syrup.
  2. Add the dry ingredients. Blend on low until combine, stopping to stir as necessary. Don’t over-blend.
  3. Heat a non-stick pan over medium heat (I recommend spraying it lightly just to make sure they don’t stick).
  4. Drop about 1/4 cup of batter into the pan and spread into a circle.
  5. Cook for 2-3 minutes over medium heat or until you can easily slide a spatula underneath. Flip and cook for 2-3 minutes on the second side. Remove from the pan.
  6. Repeat until all the batter is used up. I got about 6 medium sized pancakes.
  7. Add toppings of choice and enjoy!

Notes

*To make your own quinoa flour, either grind quinoa flakes in a high speed blender or toast and grind whole raw quinoa. Video tutorial HERE


Nutrition

  • Serving Size: 2 pancakes
  • Calories: 313
  • Sugar: 13
  • Fat: 5
  • Carbohydrates: 58
  • Fiber: 7
  • Protein: 10

Keywords: breakfast, chocolate, banana, protein, vegan, easy

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In: vegan, breakfast, chocolate, gluten-free, easy, oil-free, sweet · Tagged: banana, blender, chocolate chip, quinoa, video, dairy-free, egg-free, meal prep, quinoa flour

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Comments

  1. Eden says

    March 26, 2018 at 11:18 am

    Is it possible to use all purpose flour in place of the quinoa flour? Would you have to use different measurements if you used all purpose?

    Reply
    • Natalie says

      March 26, 2018 at 3:58 pm

      I haven’t tested it, but should be fine! I would start with about 1 cup and add 1/4-1/2 cup more as needed to have a thick batter similar to the consistency in the video. Good luck 🙂

      Reply
      • Eden says

        March 31, 2018 at 12:10 pm

        I used the one cup of all purpose flour and it ended up coming out little thicker than I personally like so I added another splash of cashew milk and it ended up turning out great! They had great flavor and had a good amount of height to them. Great recipe!

        ★★★★★

        Reply
        • Natalie says

          March 31, 2018 at 10:40 pm

          Woohoo I am so happy it was a success Eden🤗 Thanks for the feedback!

          Reply
  2. Ela says

    March 26, 2018 at 11:37 am

    They look AMAZING, so thick and fluffy! I love that you used quinoa flour! I need to order it to try out your recipe. Or do you think I could simply process dry quinoa in my coffee grinder? Amazing video and photos 🙂

    ★★★★★

    Reply
    • Natalie says

      March 26, 2018 at 3:59 pm

      Quinoa flour is amazing! You can make your own, most tutorials I’ve seen say to toast it first and then grind. I also grind those quinoa cereal flakes if you can find them 🙂

      Reply
  3. Katie says

    March 26, 2018 at 1:58 pm

    Hi Natalie! I’d like to try these but a quick question: I’ve been getting into the practice of soaking flour before using, to break down the phytic acid and make it more digestible. What would you think if I soaked the quinoa flour with the blended milk/ACV overnight, then added in the banana, maple syrup, then the dry ingredients? Am I potentially facing a texture/chemistry disaster? Or would it be worth trying?

    Reply
    • Natalie says

      March 26, 2018 at 4:00 pm

      Hmm I have no idea to be honest, I’ve never tried it. I don’t think it will be a disaster, but it may make effect the texture and make them a bit gummier but it could be fine. Worth a try!

      Reply
  4. Carly Sears says

    March 26, 2018 at 4:27 pm

    Can I use oat flour in place of the quinoa flour?

    ★★★★★

    Reply
    • Natalie says

      March 26, 2018 at 5:44 pm

      Hi Carly! Haven’t tested them with oat flour and while they won’t be as light and fluffy it should still work. I’d recommend a little less, try 1 1/4 cup or so 🙂

      Reply
      • Carly Sears says

        March 26, 2018 at 10:34 pm

        Thank you for getting back to me!

        Reply
  5. Caroline | Unsweetened Caroline says

    March 26, 2018 at 5:53 pm

    I’ve never seen such perfectly fluffy pancakes! Like, woah.

    Reply
    • Natalie says

      March 27, 2018 at 10:11 am

      Quinoa flour is AMAZING!

      Reply
      • Chenoa williams says

        August 30, 2018 at 6:57 pm

        Hi , i was trying to make a smaller mixture for two, i was just wondering what’s ingredient is holding this pancake together mine were a little breaky not sure if it was cooking or not enough of the ingredient that holds it together. Also is the apple cider vinegar for health benefits or adds to the mixtures consistency?

        Reply
        • Natalie says

          August 30, 2018 at 8:18 pm

          There is no one binding ingredients here, it’s a mix of the banana and the flour that holds them together. I’ve never had an issue with these being fragile, but you could add a flax egg or a couple of tbsp of corn/tapioca starch to help with that. And the ACV is to activate the baking soda so they rise, very important! But you could use lemon juice too😊 Hope that helps!

          Reply
  6. Sara says

    March 27, 2018 at 12:58 am

    I hate to be that person, but can I sub dates for the maple syrup?

    Reply
    • Natalie says

      March 27, 2018 at 10:12 am

      Yep, should be fine! You may need a tiny bit extra milk to get it to blend 🙂

      Reply
  7. Not Happy says

    March 27, 2018 at 2:34 pm

    I followed the recipe, but the batter came out very thick. I even watched the video and the batter was thin, so unlike the batter I made. Maybe I misread the ingredients, which called for 1 1/2 cup quinoa flour. So, my comment would be “what the fruit is going on?”

    Reply
    • Natalie says

      March 27, 2018 at 4:24 pm

      Hmm it’s hard for me to say what went wrong without having been there. Did you make your own quinoa flour or buy it? And how ripe was the banana? I would say next time just add more milk until your batter resembles that in the video, but yes 1 1/2 cups flour is correct.

      Reply
    • Rachel says

      June 10, 2018 at 9:04 pm

      I have made this recipe at least once and have loved them both times. I used store-bought quinoa flour (Bob’s Red Mill, I believe), and the batter was fairly thick…like between the consistencies cake and brownie batter, I’d say. I haven’t watched the video yet to see how it compared. But it was thick enough that I wouldn’t have been able to pour the batter really…I more scooped it onto the pan. So, if you liked the finished product, then I’d say you were fine!

      ★★★★★

      Reply
      • Natalie says

        June 11, 2018 at 6:45 pm

        Thanks for the input 🙂

        Reply
  8. Not Happy says

    March 27, 2018 at 4:33 pm

    The banana is ripe. I made my own quiona flour based on the video posted here.
    Is the milk supposed to be 1/2 cup?

    Reply
    • Not Happy says

      March 27, 2018 at 4:34 pm

      The banana is ripe. I made my own quiona flour based on the video posted here.
      Is the milk supposed to be 1/2 cup?

      Reply
      • Natalie says

        March 27, 2018 at 4:35 pm

        Yep 1/2 cup milk. The recipe is correct as written and I’ve already had multiple other readers make them successfully, sorry I’m not sure what the issue is😕

        Reply
  9. Not Happy says

    March 27, 2018 at 4:37 pm

    No worries. I’m sure it’s me.

    Reply
    • jenn says

      April 29, 2018 at 7:30 am

      mine is super thick too so it’s not just you!! lol

      Reply
  10. The Vegan 8 says

    March 28, 2018 at 11:59 am

    Hello chocolate thick pancakes!! Nice to meet you, lol! Haha, I know what you mean about having your own pancakes recipe! For me, it’s ones made with pastry flour. Nothing compares to the perfect truly soft and fluffy texture it gives. But I can totally see how you are loving these. Quinoa flour has a strong flavor, so I can see how the chocolate and banana would really help to mask the flavor well! I love how healthy these are too, so that just gives permission to add lots of maple syrup on top, right?! Haha. I love adding chocolate chips into pancakes for a special treat but I add way more, I’m so bad, lol. I don’t have much restraint when it comes to those suckers. I love that first shot too Natalie, it is just glorious!! Between these and Mandy’s Chai Pancakes I have so many plans now, haha!

    Reply
    • Natalie says

      March 29, 2018 at 4:32 pm

      Pastry flour, eh? I bet that is some serious fluff you are talking about, plus it just sounds fancy haha! It’s funny, I used to hate the taste of quinoa but I actually think working with the flour has totally changed my mind about it. Everything is easier to get used to in sweet chocolate form😄 Oooh yes, Mandy’s buckhwheat chai fluffy pancake beauties are on my list too (as soon as I remember to buy buckwheat😬)!

      Reply
  11. Amy Estes says

    March 29, 2018 at 6:14 am

    MY kids would love this recipe! Absolutely going to try it 👍😋.

    Reply
    • Natalie says

      March 29, 2018 at 4:30 pm

      Woohoo! I hope you all love them, happy chocolate breakfasting to you 🙂

      Reply
  12. Mandy says

    March 29, 2018 at 10:34 pm

    HELLO, healthy decadence!!!! These definitely still qualify as breakfast, despite the chocolatey, syrupy goodness. Oh, my. Holy epic fluffy stack…I have a pretty good feeling these could be our go-to pancakes! Why in the world haven’t I bought quinoa flour yet???? Willow just recently got back on board with quinoa, so I absolutely MUST make these asap! And all the ways you can change these up – mmmm. My brain instantly went to adding coffee extract or espresso powder to just amplify an already amazing combo (chocolate + banana). I about died when I saw the close up shots of these – no gummy, mushy centers! Yay!!! I’ve been anxious to make the original quinoa pancake recipe you have on here, but now I have a feeling these chocolate ones might make an appearance first. Can’t wait to make these! xo

    Reply
    • Natalie says

      March 30, 2018 at 11:32 am

      I’m asking myself the same question in regards to buckwheat flour, so I think we just need to do a virtual (or real life, I’ll fly haha!) pancake swap already😊 Ha so now it’s like quick get all the quinoa in the kid before she changes her mind again! But I am happy to hear it🤗 I’ve definitely picked up that coffee boost to chocolate things tip from Brandi over the years, and it makes such a difference. Plus extra breakfast-y, right? Happy almost weekend friend❤️

      Reply
      • Mandy says

        April 7, 2018 at 5:05 pm

        “Mom, the bananas are ripe!! Let’s make pancakes for breakfast!!” She has been SO anxious to make these and today was the perfect morning to whip them up because it was rainy and windy and a smoothie just wasn’t calling our names. HOLY fluffy perfection!!! 😍😍 I even ate a full pancake and I think quinoa can be added to my friends list! The flavor was really balanced…not too earthy (like quinoa can be), very subtle banana-y, perfect amount of cacao and sweetness! We added a touch of salt and vanilla to our batter out of habit and a few more chocolate chips 😉😆 Willow’s face lit up during her first bite and said we have to make these again! Josh just so happened to be home, too and gave them a thumbs up! Yay!! These will definitely be added to our pancake rotation. Our batter was super thick and I’m thinking it was probably due to making our own flour…but the outcome was absolutely delicious! Awesome recipe, my friend!! 😘😘

        ★★★★★

        Reply
        • Natalie says

          April 8, 2018 at 9:10 am

          Okay I am mega excited that you guys tried these but honestly even more excited about YOU AND QUINOA🤗❤️ Oh the possibilities, I hope this friend streak continues! I think the chocolate hides the quinoa flavor well, but I am starting to love that earthy ness too with enough quinoa flour baking. Ooh yes, vanilla and salt always🙌 And more chocolate chips…DUH😂 Thank you for the always wonderful feedback, makes me v happy😘

          Reply
  13. Tina says

    April 8, 2018 at 10:11 am

    Hi Natalie, I had to try these but I tried them with Green Banana Flour. First time I tried it, I used 1 cup of flour which was way to much and was a self inflicted disaster!! But yesterday I used just under 1/2 a cup of Green Banana Flour, the batter was slightly thinner in the beginning but they were great. I added the optional 1tsp of vanilla. I feel like that the batter would work really well as a baked sponge cake too!! I ran out of bananas to try it, but will soon. Let me know what you think if you try it with Banana Flour. Xx

    ★★★★★

    Reply
    • Natalie says

      April 8, 2018 at 2:42 pm

      Banana flour! I haven’t baked with that stuff in a while, but I love it when I do. I have a chocolate waffle recipe with it, one of my favorites. But I’m so happy you got these to work with it instead of the quinoa, thanks for sharing. It’s tricky stuff but when you get it right the texture and flavor is great 🙂

      Reply
      • Tina says

        April 8, 2018 at 9:11 pm

        Oh Natalie we love your banana flour waffles, we have devoured them many times!! 😋 😋. Thank you so much for your recipes xx

        Reply
  14. Priscilla says

    April 15, 2018 at 10:23 pm

    Hi! I would like to know how much applesauce is equal to a ripe banana? thanks!!

    Reply
    • Natalie says

      April 15, 2018 at 11:16 pm

      If you are using applesauce you will need about 1/2 cup 🙂

      Reply
  15. Hanna says

    April 29, 2018 at 11:35 am

    Hi, do you think I could use buckwheat flour instead of quinoa?

    Reply
    • Natalie says

      April 29, 2018 at 7:23 pm

      Hmm I haven’t tested it and I don’t work with buckwheat often so I can’t say for sure, you will have to try it and see🙂

      Reply
  16. Gina says

    May 21, 2018 at 7:59 am

    I saw that you said almond flour pancakes were “dense,” but is there a way I can make it still work? Thank you!!

    ★★★★★

    Reply
    • Natalie says

      May 21, 2018 at 9:43 am

      Without egg almond flour pancakes are really tricky, I don’t have a perfect recipe for them at this point. Maybe try these: https://therealfoodrds.com/paleo-vegan-pancakes/ If I figure out a good recipe, I will definitely share though😊

      Reply
  17. María says

    May 26, 2018 at 2:08 pm

    Hi 🙂
    What if I use baking powder instead of baking soda + apple cider vinegar?
    What would be the measurement?

    Thank you so much!!

    Reply
    • Natalie says

      May 26, 2018 at 5:13 pm

      I find they don’t come out quite as fluffy, but it will work. I’d recommend about 1 tbsp baking powder 🙂

      Reply
  18. Meredith says

    May 26, 2018 at 3:16 pm

    Hi! Is there a paleo substitute for the quinoa flour?

    Reply
    • Natalie says

      May 26, 2018 at 5:15 pm

      I haven’t tested these with any grain-free flours, and grain-free pancakes without egg is tricky, but if you want to give it a try I’d recommend the Bob’s Red Mill Paleo mix: https://amzn.to/2ktvuiC or a DIY equivalent. Good luck!

      Reply
  19. Rachel says

    June 10, 2018 at 9:06 pm

    I LOVE these pancakes. This is my first time using quinoa flour (I used store-bought), and I’m so glad that I did! I don’t think I’ve ever had such good vegan, gluten-free pancakes. Great texture and flavor (assuming you like the slight taste of quinoa!). I think they could also make good muffins if put in a muffin tin! Thank you for this great recipe!

    ★★★★★

    Reply
    • Natalie says

      June 11, 2018 at 6:44 pm

      WOOHOO!! I am so so happy you liked them Rachel, and that you finally gave quinoa flour a shot. It’s amazing for texture, and the flavor has grown on me so now I really like it. Ooh love the muffin idea, they would be extra snack-able that way. Thanks for the feedback 🙂

      Reply
  20. Gina says

    June 15, 2018 at 7:16 pm

    These were a Delicious way to start the weekend!

    ★★★★★

    Reply
    • Natalie says

      June 16, 2018 at 9:02 am

      YAY! I am so happy you liked them, and I hope the rest of your weekend is just as sweet🤗

      Reply
  21. Maaike says

    August 27, 2018 at 4:40 pm

    If you add a pinch of salt, it really elevates the flavors. Especially the Chocolate!

    Reply
    • Natalie says

      August 27, 2018 at 6:06 pm

      Yes so true! Great idea😊

      Reply
  22. Gita says

    September 16, 2018 at 3:15 am

    I made this with buckwheat flour & replace the maple syrup with mollases.
    Works really well and it’s amazing! This is definitely the best vegan buckwheat pancake I’ve had!
    This will definitely be my go-to pancake recipe from now on!
    Thanks so much for sharing this!

    ★★★★★

    Reply
    • Natalie says

      September 16, 2018 at 6:13 pm

      Oh that sounds delicious with the molasses, I gotta try that next time😋 I’m so happy you liked them, thanks for the feedback Gita!

      Reply
  23. Heike says

    January 30, 2019 at 3:31 am

    Hi there,
    I was amazed by looking at the video and loved the idea to use quinoa.
    Although I think the ratio liquid-dry seems to be not right. As I read before, I’m not the only one. It was impossible to blend in the dry ingredients. I doubled the amount. Of milk and it turned out better.
    Plus I added a lil chili powder and sea salt. So good. Kindly
    Heike

    Reply
    • Natalie says

      January 30, 2019 at 7:14 am

      Hmm well this ratio works just fine for me and I’ve tested it multiple times, but I’m glad you got it to work your way too 🙂

      Reply
  24. Aaron says

    March 28, 2019 at 2:58 pm

    As most everyone else has pointed out, the batter comes out waaaaaay too thick. Will try doubling the milk next time.

    Reply
    • Natalie says

      March 28, 2019 at 3:00 pm

      The batter is much thicker than a typical pancake batter, but if you add more milk they will spread and not be as thick/fluffy. Up to you 🙂

      Reply
      • Aaron says

        April 3, 2019 at 10:14 am

        Made these again today following the recipe (not adding anything) and the batter came out great this time! Not sure what I did that first time, but wow, much much better and tastier!

        Reply
        • Natalie says

          April 3, 2019 at 12:15 pm

          Oh good! I am so happy the second time worked better😊

          Reply
  25. amira says

    July 7, 2019 at 4:34 am

    Im sorry but the batter was really hard to handle.
    they were too tick and sticky
    It didnt work for me

    Reply
    • Natalie says

      July 7, 2019 at 10:57 am

      Bummer they didn’t work for you. You can add more milk if it’s too thick next time 🙂

      Reply
      • amira says

        July 8, 2019 at 11:08 am

        I tried that and could make some pancakes with this batter,… they were really tasty though.
        Next time will add definitely more milk Natalie
        🙂

        Reply

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Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
-1/3 cup (40g) tapioca flour
-2 tsp baking powder
-1/4 tsp salt
-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
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-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

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