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
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.
Love these pancakes!!! My son definitely approves this recipe and all the other baked goods 😉
YAY I’m so happy to hear that!
This was amazing!!! So easy, quick and delicious!! Cut the recipe in half just for myself & it made the best Sunday brunch !
Amazing! so glad you enjoyed them!
can i make this without eggs?
I cut this recipe in half and it was delicious!!!
Amazing! You can always freeze the leftovers if you wanted to keep some on hand for a quick breakfast 🙂
That may work since the bananas act as a binder, but they may not be as fluffy. They should still taste fine, but I would suggest adding in 1/2 cup applesauce instead!