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!
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.
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.