Chocolate Chip Banana Pancakes

These fluffy, gluten-free chocolate chip banana pancakes are the perfect way to start your morning and use up those spotty bananas you have lying around.

They’re lightly sweet from the bananas and chocolate chips, and are seriously so easy to whip up! They’re going to be a new breakfast staple.

Whenever I come home to spotty bananas, my mind automatically goes to banana bread. And while I do love my banana breads, I wanted to make a simple banana pancake recipe for when that craving hits.

Chocolate chip banana pancakes are such a classic, and these pancakes totally hit the spot. I made them gluten-free and dairy-free so that those with allergies can enjoy them too, and i’m so happy with the turnout!

These pancakes come together with less than 10 ingredients, and taste like the ones you get from the diner! I love the combination of chocolate chips with bananas, but you can leave them out or swap them for blueberries or other fruit.

What you’ll need for these Chocolate Chip Banana Pancakes:

• Spotty bananas: the more brown spots, the sweeter the bananas, so be sure to let those banana ripen!
• Oat flour: I highly recommend store-bought oat flour because its super fine, but feel free to blend your own from rolled oats!
• Almond milk– or you can substitute another dairy-free milk to make these nut free
• Eggs
• Dairy-free chocolate chips
• Vanilla extract
• Baking powder
• Baking soda
• Salt

I love using oat flour in baked goods because it gives them a rich, nutty flavor, while being a good source of fiber and protein.

I haven’t tested other flours in this recipe, but you may have success with all-purpose flour or spelt flour.

These chocolate chip banana pancakes are delicious, easy to make, and one of my new favorite ways to use up my bananas! I can’t wait for you guys to try them.

Other recipes to make with your spotty bananas:

Cinnamon Swirl Banana Bread

Chocolate Chunk Banana Oatmeal Bars

Vegan Marbled Banana Bread

Chocolate Chip Banana Pancakes

5 from 5 votes

Course: Breakfast

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

The recipe yields about twelve 3 inch pancakes, and can easily be doubled or halved

Ingredients

• 2 spotty bananas

• 1 + 1/2 cups oat flour

• 1/2 cup non-dairy milk, I used unsweetened almond

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup dark chocolate chips

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• Cooking spray or plant-based butter to grease the pan

• Serve with

• Pure maple syrup, fresh fruit

Directions

• Heat a large skillet over medium/low heat, without any oil.
• Mash the bananas in a large bowl. Add in the eggs, vanilla, and milk and whisk together until smooth.
• Pour in the oat flour, baking powder, baking soda, salt and chocolate chips. Stir together until the batter is fully mixed.
• Grease your hot pan with a little butter or cooking spray. Pour 1/3 cup of the batter into the pan and spread around to create 3″ pancake rounds. Cook on a medium/low heat for 2 minutes, then flip and cook for additional minute. Continue with remaining batter.
• Serve fresh with pure maple syrup or fruit.
• Leftovers can be frozen for up to 2 months, and warmed in the oven or microwave before serving.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!