Banana Chocolate Chip Pancakes (Gluten-Free!)

Stack of fluffy chocolate chip pancakes on a plate.

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Banana Chocolate Chip Pancakes (Gluten-Free!)

These gluten-free banana chocolate chip pancakes are quick to make, kid-approved and made with just 4 simple ingredients.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: 4 ingredient pancakes, banana pancakes, chocolate chip pancakes, pancakes, quick breakfast

Servings: pancakes

Calories: 117kcal

Author: Sacha

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

1. Optional add-ins: Try switching things up by adding cinnamon, pumpkin spice, chopped nuts, flavored extracts or shredded coconut.

2. Serving suggestions: Enjoy these pancakes on their own or with syrup (maple, agave, chocolate, fruit, etc.), nut or seed butter, chopped nuts or seeds, fresh or frozen fruit, or Greek yogurt.

3. Storage and reheating instructions: Store leftover pancakes in an airtight zip-top bag or container in the fridge for up to 4 days, reheating them in the microwave for 15-20 seconds before eating. Pancakes can also be frozen for up to 3 months, with parchment paper in between to prevent them from sticking.

4. Helpful tips:

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.

Nutrition