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.
These pancakes are also made with oat flour, making them a healthier option compared to traditional pancake recipes. Oats are packed with fiber, vitamins, and minerals, making these pancakes not only delicious but also nutritious. Woot!
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!
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.
Nutritious and Wholesome. These banana chocolate chip pancakes made with oat flour are not only delicious but also packed with nutritional benefits. Oat flour is a healthy alternative to refined wheat flour, as it is a good source of dietary fiber, vitamins, and minerals. The ripe bananas add nutrients like potassium, vitamin C, and dietary fiber, making these pancakes full of wholesome ingredients.
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.
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. It has a lower glycemic index compared to refined sugar, making it a better option for those watching their blood sugar levels. 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!
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.
How to Store & 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.
- 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
- 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.
- 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.
- Once the dry ingredients are fully incorporated into the banana mixture, gently fold in the chocolate chips using a spatula or a spoon.
- 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.
- 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.
- 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!
- 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