• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
Check out my new cookbook

The Toasted Pine Nut

fun. flavorful. feel-good recipes.

  • Check out my cookbook!
  • Recipes
    • Dessert
      • Cookies
      • Bars & Brownies
      • Breads & Muffins
      • Cakes & Cupcakes
      • Pies & Crumbles
      • Candy
      • No Bake
    • Meal
      • Breakfast
      • Main Dishes
      • Appetizers
      • Sides
      • Snacks
      • Drinks
      • Salads
      • Sauces & Dips
      • Dessert
    • Diet
      • Gluten Free
      • Dairy Free
      • Vegan
      • Vegetarian
      • Egg Free
      • Kid Friendly
      • Low Carb
      • Nut Free
    • Meat
      • Fish & Seafood
      • Chicken & Poultry
      • Beef & Pork
      • Meatless
    • Method
      • Air Fryer
      • Slow Cooker
      • Instant Pot
      • Oven
      • Grill
      • Stovetop
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Recipe Filter
  • Shop
    • My Baking Mixes
    • Kitchen Essentials
    • Pantry Items
    • Kid Favorites
    • Photography
  • Cookbook
  • Videos
Home Recipes Breakfast
Leave a Review

Fluffy Gluten Free Banana Chocolate Chip Pancakes

20 min
GF Gluten-Free VG Vegetarian NF Nut-Free
by: Lindsay Grimes
April 19, 2023 (Updated: September 29, 2024)
Jump to Recipe
Leave a Comment

This post may contain affiliate links. Please read our disclosure policy.

This is a vertical image of a side view of a stack of chocolate chip pancakes. The stack sits on a dark blue plate with a fork at the bottom of the stack leaning against the side of the plate. The plate sits on a white surface with white subway tile in the background. The stack of pancakes is topped with sliced banana and chocolate chips. A syrup bottle with a red lid is coming from the top of the image and pouring syrup on top of the pancakes. The syrup drips down the sides of the pancake stack.
Super fluffy banana chocolate chip pancakes are gluten free, so comforting and remind you of your favorite banana bread!

Gluten free banana pancakes are about to be your weekend tradition! If you’re anything like me, the weekends are a time for indulging in the simple pleasures of life. My favorite? Pancakes.

In my opinion the best kind of pancakes are soft, fluffy, and bursting with delicious flavors. Today, I’m excited to share with you a recipe that will no doubt become your go-to pancake recipe for lazy weekend mornings.

What makes these pancakes so special? Well, for starters, they’re made with spotty bananas that are perfect for baking. The natural sweetness and moisture from the bananas add a delightful twist to the classic pancake, reminiscent of our beloved banana bread.

The result? Soft, fluffy pancakes with a hint of banana sweetness and melty chocolate chips throughout. They’re the perfect balance of ease and comfort, making them an ideal breakfast or brunch option for you and your loved ones.

This recipe is a delightful twist on the classic pancake that will transport you to the world of banana bread but in a fluffy, pancake form. So let’s grab those spotty bananas, roll up our sleeves, and get ready to flip some pancakes!

If you love breakfast foods perfect for your easy Sunday morning, try these Oat Flour Pancakes, Brioche French Toast, and these The Perfect Vanilla Waffle.

Why You’ll Love this Recipe

Flavor Combination. Banana and chocolate are a match made in heaven! The natural sweetness and creaminess of ripe bananas compliment the rich, decadent flavor of chocolate chips. These pancakes are simply irresistible and can quickly become a favorite for those with a sweet tooth.

Nostalgic Comfort. This recipe combines two comfort foods that are sure to bring back fond memories of lazy Sunday mornings. Banana bread + pancakes create a sense of warmth, comfort and nostalgia.

This is an overhead vertical image looking down on a stack of pancakes on a blue plate. The pancakes are topped with sliced banana and chocolate chips. A fork is on the right side of the plate. The plate sits on a white marble surface with a couple chocolate chips scattered around and a knitted cloth napkin to the bottom left of the image.

Ingredients for Gluten Free Banana Pancakes

Spotty Bananas: Spotty bananas are overripe bananas that are soft and sweet, making them perfect for baking. They add natural sweetness, moisture, and flavor to the pancakes.

Milk: Milk adds liquid to the pancake batter. Any type of milk, such as cow’s milk, almond milk, or oat milk, can be used in this recipe, depending on personal preference.

Egg: Eggs act as a binding agent and provide structure to the pancakes. They also add richness and contribute to the fluffy texture. If you’re allergic to eggs or follow a vegan diet, you can use a flaxseed or chia seed mixture as an egg substitute. To make a flaxseed or chia seed egg, simply mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water, let it sit for a few minutes until it thickens, and use it as a substitute for one egg.

Vanilla Extract: Vanilla extract adds a hint of warmth and sweetness to the pancakes, enhancing the overall flavor. If you don’t have vanilla extract, you can use other flavorings such as almond extract or maple syrup as a substitute, or simply omit it if desired.

Oat Flour: Oat flour, made from ground oats, is a nutritious alternative to refined wheat flour. Learn How to Make Oat Flour or you can grab some at your local health food store.

Coconut Sugar: Coconut sugar is a natural sweetener that adds a caramel-like sweetness to the pancakes. If you don’t have coconut sugar, you can sub in brown sugar.

Chocolate Chips: Chocolate chips add a burst of gooey, melty goodness to the pancakes, creating a delightful contrast with the sweet banana and nutty oat flavors. You can use any type of chocolate chips, such as semi-sweet, dark, or milk, depending on your preference. If you don’t have chocolate chips, you can chop up a chocolate bar

How to Make Gluten Free Banana Pancakes

Step 1: mix the wet ingredients

Start by peeling the spotty bananas and placing them in a medium bowl. Using a fork, mash the bananas until they are smooth and creamy. Then, add in the milk, egg, and vanilla extract to the bowl. Whisk the ingredients together until they are well combineds.

Step 2: add the dry ingredients

Next, add in the oat flour, coconut sugar, baking powder, and salt to the banana mixture in the bowl. Whisk the ingredients together until they are fully combined, creating a thick and lumpy batter.

Step 3: Fold in the Chocolate Chips

Once the dry ingredients are fully incorporated into the banana mixture, gently fold in the chocolate chips using a spatula or a spoon. Be careful not to overmix the batter at this point, as it can result in tougher pancakes.

Step 4: heat & scoop

Heat a skillet or a griddle over medium-low heat and lightly grease it with cooking spray or melted butter. Use a 1/2 measuring cup to scoop the batter onto the warmed pan. The measuring cup ensures that each pancake is roughly the same size for even cooking. You can adjust the size of the pancakes based on your preference, but keep in mind that larger pancakes may require longer cooking time.

Step 5: flip

Let the pancakes cook on the first side until you start to see the edges appear less wet and small bubbles form on the surface, which usually takes about 2-3 minutes. Then, gently flip the pancakes using a spatula and cook them on the other side for another minute or two, until they are golden brown and cooked through. Cooking times may vary depending on the heat of your pan, so keep an eye on the pancakes and adjust the heat as needed to prevent them from burning.

Step 6: enjoy!

Once the pancakes are cooked to your desired level of doneness, transfer them to a plate. You can top them with additional slices of banana, a sprinkle of chocolate chips, and your favorite syrup. Serve them immediately and enjoy!

This is a vertical image of a 3/4 view of a stack of chocolate chip pancakes. The stack sits on a dark blue plate with a fork at the bottom of the stack leaning against the side of the plate. The plate sits on a white surface with white subway tile in the background. The stack of pancakes is topped with sliced banana and chocolate chips.

Tips for Successful Pancakes

Let the batter rest: Allow the batter to rest for a few minutes after mixing. This allows the flour to fully hydrate making for tender pancakes.

Control the heat: Adjust the heat of your griddle or skillet to medium-low or medium heat for even cooking. Too high heat can result in burnt pancakes (the worst!) on the outside and undercooked on the inside.

Use a non-stick pan or griddle: A non-stick pan or griddle will make flipping pancakes easier and help prevent them from sticking or falling apart.

Flip at the right time: Wait until you see bubbles forming on the surface of the pancake and the edges appear less wet before flipping. This usually takes about 2-3 minutes. Be gentle when flipping with a spatula to avoid breaking the pancakes.

Add mix-ins carefully: If adding mix-ins like chocolate chips or blueberries, gently fold them into the batter to avoid over-mixing.

Keep them warm: To keep pancakes warm while cooking batches, place them on a preheated oven-safe plate in a preheated oven at 200°F until ready to serve.

Variations on these Gluten Free Banana Pancakes

Peanut Butter Banana Chocolate Chip Pancakes: Add a spoonful of creamy peanut butter to the pancake batter for a rich and nutty flavor. You can also drizzle some peanut butter on top of the pancakes before serving for an extra indulgent twist.

Nutella Banana Chocolate Chip Pancakes: Swirl in some Nutella into the pancake batter for a decadent and gooey treat. Top with an extra drizzle of Nutella and a sprinkle of powdered sugar for an extra special breakfast.

Cinnamon Banana Chocolate Chip Pancakes: Add a teaspoon of ground cinnamon to the pancake batter for a warm and comforting flavor. Top with a dusting of cinnamon sugar and a dollop of whipped cream for a cozy breakfast treat.

Blueberry Banana Pancakes: Fold in some fresh blueberries instead of the chocolate chips for a burst of juicy sweetness. Blueberries and bananas pair wonderfully together and add a pop of color to your pancakes.

This is a vertical image of a side view of a stack of chocolate chip pancakes. The stack sits on a dark blue plate. The plate sits on a white surface with white subway tile in the background. The stack of pancakes is topped with sliced banana and chocolate chips. A fork is coming in from the top of the image and lifting up a wedge of cut pancakes from the stack.

How to Store u0026 Reheat

Storing Gluten Free Banana Pancakes

The best way to store pancakes is to allow them to cool completely to room temperature first.

Once cooled, place the pancakes in a single layer in an airtight container or a resealable plastic bag. If stacking the pancakes, place a piece of wax or parchment paper in between each pancake to prevent them from sticking together. Store in the refrigerator for up to 2-3 days or in the freezer for up to 1-2 months.

Reheating Banana Chocolate Chip Pancakes

To reheat pancakes from the refrigerator: You can use a microwave, oven, or stovetop to reheat chilled pancakes.

  • Microwave: Place the pancakes in an even layer on a microwave-safe plate. Microwave on high for 30 seconds to 1 minute, or until heated through.
  • Oven: Preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet. Bake for 8-10 minutes, or until heated through.
  • Stovetop: Heat a non-stick skillet or griddle over medium heat. Place the pancakes in the pan and cook for 1-2 minutes on each side, or until heated through.

To reheat frozen pancakes: If you have frozen pancakes, you can thaw them in the refrigerator overnight before reheating using the methods mentioned above. Alternatively, you can reheat frozen pancakes directly in the oven or toaster oven at 350°F (175°C) for 10-12 minutes or until heated through.

More Waffles u0026 Pancakes!

20-Min Oat Flour Pancakes (without banana)

Gluten Free Cinnamon Flax Pancakes

Fluffy Sweet Potato Waffles

Mouthwatering Brioche French Toast (dairy free)

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is a vertical image of a side view of a stack of chocolate chip pancakes. The stack sits on a dark blue plate with a fork at the bottom of the stack leaning against the side of the plate. The plate sits on a white surface with white subway tile in the background. The stack of pancakes is topped with sliced banana and chocolate chips. A syrup bottle with a red lid is coming from the top of the image and pouring syrup on top of the pancakes. The syrup drips down the sides of the pancake stack. Recipe
GF Gluten-Free VG Vegetarian NF Nut-Free

Fluffy Gluten Free Banana Chocolate Chip Pancakes

Super fluffy banana chocolate chip pancakes are gluten free, so comforting and remind you of your favorite banana bread!

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
Prep: 10 minCook: 10 minTotal: 20 min
Print recipe Rate recipe Pin Save recipe
Servings: 8 pancakes 1x

Ingredients

  • 2 ripe, spotty bananas (about 1 cup mashed)
  • 1/2 cup milk (whole milk, almond milk or oat milk works)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cup oat flour
  • 3 tablespoons coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Peel the spotty bananas and place them in a medium bowl. Use a fork to mash the bananas until they are smooth and creamy. Then, add in the milk, egg, and vanilla extract to the bowl. Whisk the ingredients together until they are well combined.
    This is an overhead horizontal image of wet ingredients in a white bowl on a marble counter. A whisk with a black handle is in the bowl with the black handle leaning against the side pointing to the bottom right of the image.
  2. Add the oat flour, coconut sugar, baking powder, and salt to the banana mixture in the bowl. Whisk the ingredients together until they are fully combined.
    This is an overhead horizontal image of wet ingredients with dry ingredients on top. The ingredients are in a white bowl on a marble counter. A whisk with a black handle is in the bowl with the black handle leaning against the side pointing to the bottom right of the image.
  3. Once the dry ingredients are fully incorporated into the banana mixture, gently fold in the chocolate chips using a spatula or a spoon.
    This is an overhead horizontal image of mixed batter with chocolate chips in a mound to the right side of the bowl. The bowl is white and sits on a white marble counter. A red spatula with a wooden handle is dipping into the batter and leaning against the side of the bowl, pointing to the bottom left of the image.
  4. Heat a skillet or a griddle over medium-low heat and lightly grease it with cooking spray or melted butter. Use a 1/2 measuring cup to scoop the batter onto the warmed pan. The measuring cup ensures that each pancake is roughly the same size for even cooking. You can adjust the size of the pancakes based on your preference, but keep in mind that larger pancakes may require longer cooking time.
  5. Let the pancakes cook on the first side until you start to see the edges appear less wet and small bubbles form on the surface, which usually takes about 2-3 minutes. Then, gently flip the pancakes using a spatula and cook them on the other side for another couple minutes.
    This is an overhead horizontal image of a black non-stick skillet with a single chocolate chip pancake in it. The pancake is cooked and golden brown. The skillet sits on a white marble surface and the handle is pointing to the right of the image.
  6. Once the pancakes are cooked to your desired level of doneness, transfer them to a plate. You can top them with additional slices of banana, a sprinkle of chocolate chips, and your favorite syrup. Serve them immediately and enjoy!
    This is a horizontal image of a side view of a stack of chocolate chip pancakes. The stack sits on a dark blue plate with a fork at the bottom of the stack leaning against the side of the plate. The plate sits on a white surface with white subway tile in the background. The stack of pancakes is topped with sliced banana and chocolate chips.

Nutrition Info:

  • Serving Size: 1 pancake
  • Calories: 194
  • Sugar: 16.5g
  • Sodium: 163mg
  • Fat: 5.9g
  • Saturated Fat: 3g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 33.7g
  • Fiber: 3.4g
  • Protein: 4.7g
  • Cholesterol: 22mg
© The Toasted Pine Nut

Did you make this?

I love seeing what you made! Tag me on social @thetoastedpinenut

Rate recipe Tag me on Instagram
This is a vertical image of a side view of a stack of chocolate chip pancakes. The stack sits on a dark blue plate with a fork at the bottom of the stack leaning against the side of the plate. The plate sits on a white surface with white subway tile in the background. The stack of pancakes is topped with sliced banana and chocolate chips. A syrup bottle with a red lid is coming from the top of the image and pouring syrup on top of the pancakes. The syrup drips down the sides of the pancake stack. Text overlay reads "banana chocolate chip pancakes gluten free! get the recipe at thetoastedpinenut.com"
28 shares
  • Share
  • Tweet
  • Email
overhead image of a gluten free sprinkle cookie with a bite taken out on a white counter

Never miss a recipe!

Join our pine nut family and get recipes delivered right to your inbox.

Join now!
15 no bake desserts

You May Also Like...

  • Gluten Free Chocolate Chunk Banana Cake
  • This is a side view of two banana muffins stacked on top of each other. The top muffin has a bite taken out revealing melty chocolate chips. The muffins sit on a white surface with a banana blurred in the background.
    Quick Banana Chocolate Chip Muffins (Gluten Free)
  • Chocolate Chip Zucchini Cookies

Reader Interactions

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

Have a question? Submit your question or comment below. Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Primary Sidebar

Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

Read more...

Recipe Key

GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

Most Popular

This is a horizontal image of a hand with deep pink nail polish holding a chocolate quinoa crisp in between their thumb and pointer finger. More chocolate quinoa crisps are blurred in the background.

5-Minute Crunchy Chocolate Quinoa Crisps

overhead image of a muffin tin filled with 12 raw eggs sprinkled with pepper

Perfect Oven-Baked Eggs in a Muffin Tin

This is a side view of a chocolate almond butter bar with a bite taken out of it. The bar sits on a white piece of parchment paper and is sprinkled with salt. More bars are blurred in the background.

No Bake Almond Butter Bars

Lemon & Avocado Kale Salad

Freebie alert!

Get My Free No Bake Desserts eBook!

Explore

More Breakfast

This is an overhead horizontal image of a white plate with mini pancakes on it. A fork is piercing three pancakes and leaning on the plate on top of the rest of the pancakes. A small white bowl with syrup is on the plate and has been drizzled on top of the pancakes. Cherries are on the plate and one cherry is off the plate in the bottom right corner on the white surface.

Perfectly Pop-able Mini Pancakes in 15 minutes

his is a vertical image looking at a glass jar with deep purple oats and blueberries in it from the side. A silver spoon is dipping into the oats with the handle leaning against the back rim of the jar pointing to the top left corner. The jar sits on a white tile surface with blueberries scattered around it.

Juicy Lemon Blueberry Overnight Oats with Water

This is a vertical image looking at a glass jar from the side. In the glass jar are layers of graham cracker crumbs, strawberry jam, and a light pink almost white mixture with specks of seeds in it. A silver spoon is in the jar scooping up the oats and leaning against the side of the jar. Another glass jar with similar layers is behind the fro centered jar blurred in the background. The jars sit on a white square tile surface.

Swanky Strawberry Cheesecake Overnight Oats with Strawberry Jam

This is a vertical overhead image looking at a small glass jar. In the jar are deep brown colored overnight oats with a silver spoon sticking out and leaning against the left side of the jar, pointing to the bottom left corner of the image. The jar sits on a white terrazzo surface with a few whole coffee beans and brown sugar scattered around the jar.

Brewed Coffee Overnight Oats with Oat Milk

Browse All
15 No bake desserts

Download my FREE No Bake Dessert Ebook!

As seen on:

Food Network
Shape
Men's Health
NBC
Kitchn
Glamour
  • Reader Faves: Gluten-Free Desserts
    • Gluten free macarons
    • Banana mug cake
    • Almond butter bars
    • Peanut butter Cheerio bars
    • Chia seed cookies
    • More gluten-free desserts
  • Top Chocolate Desserts
    • Chocolate quinoa crisps
    • Microwave baked oats
    • Hot chocolate bombs
    • Chocolate banana bread
    • Peanut butter brownies
    • All chocolate recipes
  • DIY & How To
    • Dried orange garland
    • How to melt chocolate chips
    • DIY face oil
    • Oven-baked eggs in a muffin tin
    • How to make taco seasoning
    • How to make oat milk in 5 minutes
  • Explore Resources
    • FAQ
    • My Baking Mixes
    • Cookbook
    • Shop Favorites
    • Web Stories
    • Meet Lindsay
Follow

@thetoastedpinenut

Accessibility

Privacy Policy

Disclaimer

Contact

© 2025 The Toasted Pine Nut
|
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Support by Foodie Digital
Back to Top
28 shares