Gluten-Free Banana Chocolate Chip Pancakes (Paleo, DF)

Whip up a batch of delicious Gluten-Free Banana Chocolate Chip Pancakes for an easy and healthy breakfast. Gluten-free, dairy-free, paleo, and freezer-friendly, these pancakes are so tasty!

I don’t like bananas. But, if you put bananas IN something and then cook them? I’m all in my friends. All in. Even being a banana hater, I love these Banana Chocolate Chip Pancakes. And you will too.

Can I Freeze Pancakes?

You’d be a fool not to! They’re super easy to freeze and having them on hand makes for a speedy breakfast.

To freeze: place the cooked pancakes on a baking sheet lined with parchment and freeze for two hours. Remove when frozen and transfer to a freezer-proof bag/container.

I eat the same breakfast every single day. I add a scoop of cold Easy Make Ahead Scrambled Eggs onto a plate, add a strip of bacon that I baked in bulk, and slap (SLAP) two banana chocolate chip pancakes onto a plate. Or when I need more eggs in my life, I’ll whip up a Whole30 + Paleo Frittata.

Microwave the whole thing for 40 seconds, top the eggs with arugula and then what should be considered an illegal amount of green Tabasco, and my breakfast is done in under 60 seconds.

Can I Make These in Bulk?

Yep, yep, and yep! Here’s what I have found: once you try to double this recipe, the mashing action turns into an arm workout.

So, whenever I need to make a bunch of these at once, I add everything to my stand mixer and use the paddle attachment to mix everything.

If you are doubling the recipe, you can make 15 pancakes at a time on an electric griddle (<—we have that one and love it. It is non-stick but does NOT contain Teflon).

How to Make Banana Chocolate Chip Pancakes

*Printable and detailed recipe card is available at the post.

Combine all ingredients except chocolate chips in a mixing bowl. (This bowl is my favorite and gets used multiple times per day for various things. It RULES).

Using a potato masher or fork, mash the ingredients until well combined. Once everything is mushed, add the chocolate chips and whip up the batter with a fork. Pro tip: This will incorporate air bubbles into the mixture to give them a nice and fluffy texture.

Add two tablespoons per pancake of batter to a preheated pan. When the top of the pancake shows air bubbles and the edges look a little dry, flip. Cook another 1-2 minutes.

Pro Tips/Recipe Notes

• Ordinarily, I believe that creamy almond butter is satan’s nut butter (<—dibs on that for a band name). But…using crunchy in this pancake recipe means your delicate teeth (just me?) are constantly hitting an almond chunk while you whimper in pain. I hate to say this, but use creamy almond butter for these banana chocolate chip pancakes.
• Yeah, you could top these pancakes with syrup or drizzle on some almond butter, but I prefer them plain. Unless it is Sunday, and then I slather them in Nutella. No, YOU HAVE A PROBLEM!
• Want to keep these on the level and dairy-free and paleo? Use Enjoy Life Mini Chocolate Chips and you’re good to go!

More Recipes Like This

• Eggnog Waffles {Make Ahead Christmas Breakfast}
• Sour Cream Pancakes
• The Fluffiest Whole Wheat Pancake Recipe
• Peanut Butter Overnight Oats
• Homemade Cinnamon Almond Butter
• Cinnamon Pancakes
• Chocolate Porridge
• Fluffy Whole Wheat Apple Pie Pancakes
• Coconut Banana Granola

WEIGHT WATCHERS POINTS

One serving has 2 WW Freestyle SmartPoints.

5 from 1 rating

Gluten-Free Banana Chocolate Chip Pancakes

By: Sarah Cook - Sustainable Cooks

Servings: 8 pancakes

Prep: 5 minutes mins

Cook: 5 minutes mins

Total: 10 minutes mins

Whip up a batch of delicious Gluten-Free Banana Chocolate Chip Pancakes for an easy and healthy breakfast. Gluten-free, dairy-free, and freezer-friendly!

Ingredients 

1x2x3x

• ▢ 2 bananas ripe
• ▢ 2 tbsp almond butter
• ▢ 2 eggs
• ▢ 2 tbsp cocoa powder unsweetened
• ▢ 1/2 tsp almond extract
• ▢ 2 tbsp mini chocolate chips optional
• ▢ 2 tbsp chocolate protein powder optional
• ▢ 1.5 tsp cinnamon

US Customary - Metric

Cook ModePrevent your screen from going dark

Instructions 

• Preheat a non-stick skillet over medium-low heat.
• Combine all ingredients except chocolate chips in a mixing bowl. 
• Using a potato masher or fork, mash the ingredients until well combined. 
• Once everything is mushed, add the chocolate chips and whip up the batter with a fork. This will incorporate air bubbles into the mixture to give them a nice and fluffy texture.
• Add two tablespoons per pancake of batter to your preheated pan. 
• When the top of the pancake shows air bubbles and the edges look a little dry, flip. Cook another 1-2 minutes.

Notes

Using creamy almond butter is generally best for these banana chocolate chip pancakes.

 

You could top these pancakes with syrup or drizzle on some almond butter, but they are awesome plain. 

 

To freeze: place the cooked pancakes on a baking sheet lined with parchment and freeze for two hours. Remove when frozen and transfer to a freezer-proof bag/container.

Nutrition

Serving: 2pancakesCalories: 70kcalCarbohydrates: 8gProtein: 2gFat: 3gSaturated Fat: 0gCholesterol: 40mgSodium: 16mgPotassium: 171mgFiber: 1gSugar: 3gVitamin A: 80IUVitamin C: 2.6mgCalcium: 23mgIron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast

Cuisine: American

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