These banana chocolate chip pancakes are gluten-free, dairy-free, and great to serve for breakfast or brunch! This healthier pancake recipe is perfect to use up ripe bananas, and they taste like banana bread with chocolate chips!
Why you will love this recipe
- These banana chocolate chip pancakes are freezer-friendly.
- They’re soft and fluffy!
- Everyone will love these pancakes. Kids included! Which child doesn’t like the idea of eating chocolate for breakfast? This is an excellent alternative to less healthy breakfast options for kids.
Ingredients for this recipe
Banana: Use ripe bananas for extra sweetness.
Almond milk: We’ve used almond milk, but soya milk, rice milk, or coconut milk (from a cartoon) might work too.
Egg: At room temperature.
Oat flour: Ensure is gluten-free. Oats are naturally gluten-free. However, they’re often contaminated with gluten because they may be processed in the same facilities as gluten-containing grains.
Vanilla extract: Adds extra flavor.
Coconut sugar: An healthier option than refined sugar. However, you can still use refined sugar if you prefer.
Baking powder: Will help your pancakes rise.
Salt: To enhance all flavors.
Chocolate chips: Ensure they’re dairy-free for a dairy-free version.
How to make this recipe
Add the banana, almond milk, egg, oat flour, vanilla extract, coconut sugar, baking powder, and salt into a food processor or blender, and blend until smooth.
Heat a skillet or a frying pan over low heat and grease the pan with coconut oil.
Once hot, pour a ladle of the batter into the pan and sprinkle with chocolate chips on top. Add as many chocolate chips as you want.
Let it cook for about 1 or 2 minutes. When bubbles start to appear all over the top, flip it very gently and let it cook for more 1 minute, then plate.
Repeat this process until you have used all the batter.
What to serve with chocolate chip pancakes
You can serve chocolate chip pancakes with:
- Fresh fruit. Sliced bananas, strawberries, blueberries, or kiwi are a great option.
- Maple syrup.
- Coconut yougurt for a dairy-free option. For a non-dairy-free version, you can use greek yogurt.
- Nuts. Like flake almonds, hazelnuts or walnuts.
Tips for making this recipe
- These pancakes are freezer-friendly: Store them in a freezer bag and eat chocolate chip pancakes any time you want!
- How to reheat chocolate chip pancakes: Microwave your pancakes for 30 seconds up to 1 minute to reheat them.
- Don’t turn the heat too high: Pancakes should be cooked on low heat. Otherwise, they might burn.
More pancakes recipes
If you tried this recipe, don’t forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!
Banana Chocolate Chip Pancakes
Ingredients
- 1 banana 100 g
- 1 egg at room temperature
- 1 cup gluten-free oat flour 90 g
- 1 tbsp coconut sugar
- 1 1/2 tsp baking powder
- 1/2 cup almond milk 120 ml
- 1 tsp vanilla extract
- 1 pinch salt
- 1/4 cup dairy-free chocolate chips 40 g
Instructions
- Add the banana, almond milk, egg, oat flour, vanilla extract, coconut sugar, baking powder, and salt into a food processor or blender, and blend until smooth.
- Heat a skillet or a frying pan over low heat and grease the pan with coconut oil.
- Once hot, pour a ladle of the batter into the pan and sprinkle with chocolate chips on top. Add as many chocolate chips as you want.
- Let it cook for about 1 or 2 minutes. When bubbles start to appear all over the top, flip it very gently and let it cook for more 1 minute, then plate.
- Repeat this process until you have used all the batter.