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A stack of chocolate chip pancakes on a deep small white plate with maple syrup dripping down the sides and bananas in the background.

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5 from 1 review

Banana Chocolate Chip Pancakes

Recipe by Veronika Sykorova

These Banana Chocolate Chip Pancakes are incredibly fluffy and light while being naturally sweetened from the ripe bananas and the chocolate chips. Make these for breakfast or brunch when you don't know what to do with ripe bananas!

  • Total Time28 minutes
  • Yield12-13 pancakes (3-4 servings) 1x
  • DietVegetarian

Ingredients

Units Scale
  • 1 cup all purpose flour (I use Bob's Red Mill 1:1 gluten-free flour blend)
  • 1 tsp baking powder
  • 2 eggs
  • 2 tbsp avocado oil
  • 2 tbsp maple syrup (plus more for serving)
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • 1 cup mashed ripe bananas (2-3 bananas)
  • 1/2 cup almond milk
  • 1/2 cup chocolate chips
  • Butter or oil for cooking

Instructions

  1. In a medium bowl, whisk together flour and baking powder. Set aside.
  2. In a large bowl, whisk together the eggs, avocado oil, maple syrup, vanilla extract, and sea salt.
  3. Mix in mashed bananas and almond milk.
  4. Add the dry ingredients to the wet ingredients. Whisk until just mixed and fold in chocolate chips.
  5. Heat a large skillet over medium-high heat and add 1 tsp-1 tbsp butter, depending on how non-stick your skillet is.
  6. Lower the heat to medium and spoon batter into the pan to make 2-3 pancakes.
  7. Cook for 2 minutes on each side until golden brown. The pancakes should be easy to flip once bubbles start to form on top and the edges set slightly.
  8. Repeat until all pancakes are cooked. Add more butter as needed and clean the pan carefully with a paper towel if any of it burns.
  9. Serve the pancakes with maple syrup, berries, yogurt, nut butter, or more bananas.

Notes

  • Keep the pancakes warm:  Preheat your oven to 200F. Lay your finished pancakes on a baking sheet in a single layer and keep them in the preheated oven until you finish cooking the rest of the batter.
  • Storing: Store the pancakes in the fridge for 3-4 days or in the freezer for 3-4 months. To avoid them sticking together in the freezer, you can freeze them in a single layer on a baking sheet first and then transfer them to a freezer bag or other freezer-safe container.
  • Reheating: You can warm up the pancakes in a pan, in a toaster, or in the oven at 300F. If you're heating them up from frozen, I recommend using the oven. Alternatively, you can defrost them in the fridge overnight first.
  • Prep Time: 10 mins
  • Cook Time: 18 mins
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

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Find it online: https://thehealthfulideas.com/banana-chocolate-chip-pancakes/