Looking for a wholesome breakfast idea that you can easily throw together on a busy morning? These gluten-free banana chocolate chip pancakes are quick to make, kid-approved and made with just 4 simple ingredients.
Our kids can't get enough of pancakes and waffles, but there isn't always time to make them, especially on busy mornings. That's why I love this simple banana pancake recipe that requires just 4 ingredients and minimal prep.
These fluffy banana pancakes are the perfect way to use up those overripe bananas on your counter, but you may end up buying bananas just so you can make them. They are naturally gluten-free and made with simple, wholesome ingredients. Enjoy them on their own or with toppings of your choice!
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Looking for more kid-friendly recipes? Check out this Homemade Drinkable Yogurt or these Healthy Nut-Free Granola Bars!
Why You'll Love This Recipe
- Quick to make: This recipe is quick to throw together on busy mornings when you don't have time to make regular pancakes. I usually double the recipe to make enough for my six kids, and we're always sitting down to eat in no time.
- Simple ingredients: You'll only need 4 simple ingredients to make these pancakes, and you probably already have them at home. I love the fact that I don't have to spend 5 minutes gathering all the ingredients before I can start cooking.
- Kid-approved: My kids ask for these all the time, and they love them just as much as "regular" pancakes.
- No syrup needed: While you are welcome to add maple syrup, fruit or anything else you like to have with your pancakes, the natural sweetness from the bananas (along with the addition of chocolate chips) means that these pancakes are sweet enough to enjoy on their own.
Required Ingredients
- Oats: I use either rolled oats or quick oats, depending on what we have in our pantry, and both work well. Since you'll be grinding them up, you can also use oat flour. (See the recipe for the right quantity.) Steel-cut oats might work too, but they are harder to grind and might impact the recipe quantities, so I would personally avoid them. If needed, make sure to use certified gluten-free oats.
- Bananas: For best results, use overripe medium-to-large bananas. Underripe bananas won't work as well.
- Eggs: Make sure to use real eggs and not a substitute like flax eggs, which won't work for this recipe.
- Chocolate chips: I use regular-sized chocolate chips, but mini chocolate chips could work too. If you need the pancakes to be lactose- or dairy-free, use chocolate chips that don't contain any dairy. (We like the Kirkland brand.)
The full ingredient list, quantities and instructions can be found in the recipe card.
Optional Add-Ins
While this recipe only requires 4 ingredients, there are lots of ways to switch them up. Try adding one of these mix-ins:
- Cinnamon: Add a bit of cinnamon to the oats while they are in the food processor for a boost of flavor. Pumpkin spice can work too, and would be a fun variation for fall.
- Chopped nuts: Chopped walnuts and pecans are a great way to add some flavor and texture to these pancakes.
- Flavored extracts: While you are mixing in the eggs, try adding a bit of vanilla extract to the batter (or another extract such as coconut).
- Coconut: If you enjoy the taste, stir some shredded coconut into the batter at the same time as the chocolate chips.
How to Make Banana Chocolate Chip Pancakes (Step-by-Step)
Step 1: Pulverize oats. Place the oats in a food processor or blender, and run it for at least 60 seconds, until they have been ground into a fine powder. (If using oat flour, you can skip this step.)
Step 2: Mash bananas. While the food processor is grinding up the oats, use a fork or a potato masher to mash up the bananas and turn them into a thick purée.
Step 3: Combine eggs and bananas. One by one, whisk the eggs into the mashed bananas.
Step 4: Add oats. Incorporate the processed oats into the banana mixture in two to three small batches, whisking thoroughly between each addition.
Step 5: Add chocolate chips. Use a wooden spoon to stir in the chocolate chips.
Step 6: Cook pancakes. Preheat a large frying pan on medium heat for a few minutes. Once the surface is nice and hot, allow a bit of coconut oil to melt (this may not be needed if the pan has a good nonstick coating) and scoop ¼ cup of batter onto the pan for each pancake, leaving at least an inch in between. Cook each side of the pancake for about 2 minutes on medium-low heat, flipping them when they look partially cooked through and their edges have firmed up.
These easy banana pancakes have quickly become a favorite in our house, because they are both delicious and super simple to throw together on busy mornings. Our kids love them and ask for them all the time!
Helpful Tips
- Finely grind up your oats: For the best texture, make sure to keep grinding up the oats until they turn into a fine powder. (You can also use oat flour if you have it.) A food processor, kitchen blender or personal blender should all work—I like to use my Baby Bullet for an easier cleanup.
- Don't skip the preheating: Make sure the frying pan has properly preheated before you start scooping pancake batter onto it. You can check if it's hot enough by adding a drop of water to the frying pan to see if it fizzles. The pan should be hot enough that the batter starts to cook as soon as it touches the surface of the pan—if it's not, the batter will spread and the pancakes won't turn out as fluffy.
- Keep an eye on the heat: After you preheat the pan on medium heat, make sure to lower the heat before you start cooking the pancakes, and keep a close eye on them while they're cooking, lowering the heat if necessary to make sure they don't burn.
Serving Suggestions
While these pancakes are tasty enough to enjoy on their own, you can also serve them with a variety of fun extras:
- With syrup: Maple syrup, agave syrup, chocolate syrup, fruit syrup or any other type of syrup you like to pour on your pancakes are all good options. I don't recommend adding too much, as the pancakes are already pretty sweet on their own.
- With nut or seed butter: Drizzle some melted peanut butter or almond butter on top of the pancakes for a boost of flavor.
- With fruit: These pancakes would go great with blueberries, sliced strawberries, sliced bananas and lots of other types of fresh or frozen fruit.
- With yogurt: Try serving the pancakes with Greek yogurt on the side (and optional berries stirred in) for added protein.
- With nuts or seeds: For some extra crunch, sprinkle the top of the pancakes with pumpkin seeds or chopped almonds, pecans or walnuts.
Storage & Reheating Instructions
These pancakes are best when consumed immediately, but if you end up with leftovers, you can store them in an airtight zip-top bag or container in the fridge for 3-4 days.
You'll need to reheat the pancakes in the microwave for about 15-20 seconds (or as long as needed) before eating, as they tend to harden in the fridge.
Frequently Asked Questions
Have a question that wasn't answered here? Let us know in the comments and we'll be happy to help!
More Wholesome Breakfast Ideas
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Banana Chocolate Chip Pancakes (Gluten-Free!)
Equipment
- 1 food processor or blender
- 1 medium mixing bowl
- 1 fork or potato masher
- 1 whisk
- 1 wooden spoon
- 1 nonstick frying pan or griddle
- 1 lifter spatula
Ingredients
- 3 medium-to-large bananas overripe
- 1 ¼ cups quick or rolled oats or 1 cup oat flour (certified gluten-free)
- 4 eggs
- ½ cup chocolate chips
- coconut oil optional, for frying
Instructions
- Place the oats in a food processor or blender, and run it for at least 60 seconds, until they have been ground into a fine powder. (If using oat flour, you can skip this step.)
- While the food processor is grinding up the oats, use a fork or a potato masher to mash up the bananas and turn them into a thick purée.
- One by one, whisk the eggs into the mashed bananas. Incorporate the processed oats into the banana mixture in two to three small batches, whisking thoroughly between each addition. Stir in the chocolate chips using a wooden spoon.
- Preheat a large frying pan or griddle on medium heat for a few minutes. Once the surface is nice and hot, allow a bit of coconut oil to melt (this may not be needed if the pan has a good nonstick coating) and scoop ¼ cup of batter onto the pan for each pancake, leaving at least an inch in between. Cook each side of the pancake for about 2 minutes on medium-low heat, flipping them when they look partially cooked through and their edges have firmed up.
Notes
- Finely grind up the oats: If not using oat flour, make sure to grind the oats into a fine powder for the best texture.
- Make sure to preheat the pan: Before scooping the batter onto the frying pan, make sure it is hot enough to make a drop of water fizzle when it touches the surface.
- Keep an eye on the heat: After preheating the pan, set the heat to medium-low and keep a close eye on the pancakes to ensure they don't burn, lowering the heat further if needed.