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Whip up a batch of delicious Gluten-Free Banana Chocolate Chip Pancakes for an easy and tasty breakfast. These freezer-friendly 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.
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!
Gluten-Free Banana Chocolate Chip Pancakes
Ingredients
- 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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m sorry but the blowing up noise is spelled with a b LOL
These look good!
You’re so right! 🙂
We love these and make them all the time! The controversy in our house, however, is the level of banana mashing. I prefer my banana protein pancakes with giant chunks of banana in them. My husband prefers them mixed, like a crazy person and like your picture. Either way, they’re delicious. But mine are better.
Gotta side with Nicholas on this one. We also cook eggs the same way. He may be my breakfast bestie.