These gluten-free banana chocolate chip pancakes are the perfect sweet way to start the morning! They're so good, they'll kick those Monday blues to the curb!
Gluten-free Banana Chocolate Chip Pancakes
What's better than pancakes for breakfast? Banana pancakes? No, banana chocolate chip pancakes! These gluten-free banana chocolate chip pancakes are fluffy, moist, and delicious!
And because these pancakes are both gluten-free and dairy-free, they're much lighter on the stomach than traditional pancakes made with wheat flour! They're the perfect sweet treat to make for a weekend breakfast or brunch!
Ingredients for gluten-free banana pancakes
Here are the key ingredients you'll need to make these gluten-free banana chocolate chip pancakes! Besides these ingredients, you'll need other basic ingredients, like salt, sugar, non-dairy milk, and baking powder.
- Overripe bananas. Bananas that are way too ripe to eat on its own are the perfect bananas for banana pancakes! Overripe bananas will add more banana flavor to your banana pancakes and make them super moist than yellow bananas will.
- Almond flour. Almond flour is another ingredient that will both add flavor and make your gluten-free banana chocolate chip pancakes super moist! They'll also make your pancakes beautifully light and tender!
- Gluten-free all-purpose flour. The combination of almond flour and gluten-free all-purpose flour makes the perfect texture! Almond flour on its own make the pancakes moist and tender but it didn't give the structure I wanted.
- Eggs. This recipe uses 3 eggs, which may sound like more than the standard pancake recipe. Because gluten-free flours lack gluten, a type of protein, I like to add extra protein in the form of eggs to add more structure.
- Vanilla extract. Although vanilla isn't the main flavor in these banana pancakes, it helps to enhance the sweet banana flavor!
- Chocolate chips. Mini chocolate chips are my go-to when I make gluten-free banana chocolate chip pancakes, because each bite gets a little bit of chocolate, rather than big puddles of chocolate here and there. Although, who wouldn't want a bite of melty chocolate at breakfast? Use whatever chocolate chips you like!
3 tips for making THE BEST gluten-free banana pancakes
Here are some tips to make these gluten-free and dairy-free pancakes! Follow them to make sure you start your day off right with the best banana pancakes!
- Rest your batter - It's so important when making gluten-free pancakes (or gluten-free baking in general) to rest your batter! You need to hydrate the flour to avoid a sandy, gritty texture in the final pancakes.
- Cook the pancakes on low heat - Bananas have a high sugar content, so these pancakes brown easily. Your best bet is to cook it on low or low-medium heat for about 2 minutes per side!
- Don't pat the pancake after you flip it - I don't know if it's human instinct or what, but I feel like many of us have a tendency to pat the pancake with the spatula after you flip it over. Stop yourself! This deflates the pancakes, making them less fluffy.
What to serve with gluten-free banana chocolate chip pancakes
Below are some ideas on how to serve your gluten-free banana pancakes!
- Maple syrup - classic
- Honey - delicious alternative to maple syrup
- Powdered sugar - good choice if you just want a touch of sweetness
- Whipped cream - indulgent weekend brunch vibes
- Nothing - honestly, my favorite choice, as these pancakes are so good on their own!
More breakfast recipes to try!
- Homemade granola
- Apple pie granola
- Creamy grits
- Waffle board for two
- Pumpkin morning glory muffins
- Blueberry cream cheese doughnuts
Banana Chocolate Chip Pancakes
- 1½ cups (150g) almond flour
- ½ cup (74g) gluten-free all-purpose flour
- 2 tablespoons (25g) granulated sugar
- ½ teaspoon (3g) fine sea salt
- 2½ teaspoons (10g) baking powder
- 3 large eggs
- 1 cup (240g) non-dairy milk
- 2 tablespoons (25g) olive oil
- ⅔ cup (160g) mashed bananas (about 2 medium bananas)
- ½ teaspoon (2.5g) vanilla extract
- ¼ cup (45g) chocolate chips
- olive oil (for cooking the pancakes)
- In a bowl, combine almond flour, gluten-free all-purpose flour, sugar, salt, and baking soda.
- Add the eggs, milk, oil, mashed bananas, and vanilla extract. Mix well and make sure there are no lumps of flour left. Cover bowl and let the batter rest for 30 minutes.
- Heat a teaspoon of oil in a nonstick skillet over low to medium-low heat. Pour ¼ cup of batter. Once the pancake has bubbles, about 2 minutes into cooking, sprinkle about 1 teaspoon of chocolate chips and flip the pancake to cook for another 2 minutes.
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