Get a healthy, delicious, and easy breakfast on the table in no-time with these Banana Double Chocolate Chip Pancakes! They're gluten-free, full of fiber, and the whole family will love them!
Today I'm bringing you some delicious breakfast hot off the griddle: Banana Double Chocolate Chip Pancakes. Not only are these tender & flavorful pancakes super easy to make (just dump the ingredients in the blender & go!), they're gluten-free, and have only a super minimal amount of processed sugar. They're special and indulgent enough for kids but not too sweet for adults. Make these pancakes and be the MVP of your next breakfast or brunch!
It's getting to that time of year where I'm looking for ways to cook easier, mostly lighter food that doesn't heat up the whole kitchen.
Of course, I love a good cake and am willing to turn the A/C up to allow a good afternoon of baking in the summer. But, that seems to be more the special exception rather than the norm on these longer, hotter days.
Instead, I'm looking for recipes I can make on the stovetop, grill, or even in the air fryer or pressure cooker.
And just because it is warm doesn't mean I don't want flavor, either.
These banana double chocolate chip pancakes are a dish I whipped up when I was looking for a new breakfast dish that meets all my summer criteria. Light, flavorful, not requiring of the oven, and even have that special summer celebratory feeling.
They're an adaptation of sorts of my oatmeal blender pancakes, but with a banana and cocoa powder. Oh, and chocolate chips. You can't have a chocolate pancake without chocolate chips, now can you?
Because, even though these pancakes appear and taste indulgent, they aren't a sugar bomb that will leave you sluggish or sleepy later in the day. Instead, they're filled with fiber-rich oats, sweet banana, antioxidant-rich cocoa powder, and milk.
So, serve these beauties up for yourself, treat your partner, or surprise your kids with a delicious breakfast treat you all can feel good about and enjoy. Summer's too short not to!
Table of contents
- These chocolate pancakes are...
- Pancake ingredients:
- How do you make homemade buttermilk?
- What type of bananas are best?
- Where do you find dairy-free chocolate chips?
- With what do you grease the griddle or pancake pan?
- Are these pancakes gluten-free, dairy-free and/or processed sugar-free?
- How do you make these pancakes?
- What blender is best to make these pancakes?
- What other tools do you need for this recipe?
- How do you flip a pancake without it falling apart?
- Can you double or triple this recipe?
- How long do these pancakes last?
- Can you freeze these pancakes?
- How do you reheat them to serve?
- How do you serve these pancakes?
- Check out my other healthy and delicious breakfast recipes:
- Oatmeal Blender Pancakes
- Healthy Classic French Toast
- Black Bean Breakfast Enchiladas
- Diced Hash Browns
- Whole Wheat Waffles
These chocolate pancakes are...
- Naturally sweet
- Easy to make
- A blender pancake recipe
- Naturally gluten-free
- Easily made dairy-free
- Perfect for freezing
- Great for the whole family!
Buttermilk -- I prefer to make these with cows milk buttermilk, but you can also make them with oat or nut milk buttermilk (also called "sour milk"). I offer directions below on how to make your own buttermilk or sour milk.
Egg -- we need just 1 jumbo egg for this recipe. See my recipe notes for equivalent amounts of other size eggs you can also use.
Vanilla extract -- it's funny how vanilla brings out the flavor of chocolate, but it somehow does! Use pure vanilla extract if you have it, but imitation also works in a pinch.
Coconut oil -- 1 tablespoon of coconut oil does the trick in this recipe! You can melt the coconut oil if you want to, but you don't have to.
Maple syrup -- just 2 tablespoons of maple syrup add sweetness to the cocoa powder in this recipe without being cloyingly sweet or overwhelming.
Banana -- this is one of the start ingredients in this recipe! The banana provides sweetness to the recipe, meaning we don't have to add any processed sugar to the batter and still have it taste amazing!
Old fashioned oats -- also known as "rolled oats." We'll be blending these oats up with the other ingredients in the blender, making oat flour for the recipe as we go.
- Use certified gluten-free oats if you are gluten-free.
- Don't use instant oats or steel cut oats as they will not have the right consistency for this recipe.
Cocoa powder -- adds chocolaty richness to the pancakes without adding unnecessary calories or fat to the recipe.
Baking powder & baking soda -- these powders are our leavening agents, making the pancakes nice and light and fluffy.
Chocolate chips -- this is the only form of processed sugar we have in the recipe, but they add a big chocolate bang for their small processed sugar buck -- we only use 8-10 chips/pancake. Life is all about balance, so I say let's go for it!
How do you make homemade buttermilk?
To make your own buttermilk, add 1 tablespoon distilled white vinegar to a 1-cup measuring cup. Add milk -- cow's milk, oat, or nut milk -- and fill to the 1 cup line. Let sit for 5 minutes, or until the milk is just starting to curdle.
What type of bananas are best?
Overripe bananas are the best for these pancakes. I like mine when they've developed spots for a day or two but aren't predominantly brown, yet.
If you like your pancakes sweeter, though, go for a more ripe, browner banana as it will provide extra sweetness.
Where do you find dairy-free chocolate chips?
If you want to make your pancakes dairy-free, you'll need dairy-free milk as well as dairy-free chocolate chips. I like Enjoy Life! chocolate chips, but you can use any other brand that doesn't have milk added to them.
With what do you grease the griddle or pancake pan?
You will want to grease your griddle or pancake pan with coconut oil, another vegetable oil, or non-stick spray. Butter has a low smoke point, so though it does have a great flavor, it will cause the pancakes to brown up too fast or burn while cooking.
Are these pancakes gluten-free, dairy-free and/or processed sugar-free?
These pancakes are naturally gluten-free if you use certified gluten-free oats.
To make these pancakes dairy-free, just use a oat or nut milk instead of dairy-milk and use dairy-free chocolate chips (see my notes above of my recommended brand).
How do you make these pancakes?
- Add the pancake ingredients to a high speed blender and run on medium speed for 30 seconds - 1 minute, or until the batter is smooth and creamy.
- Pour the batter into a medium-sized mixing bowl and mix in the extra oatmeal. Let the batter rest for 5 minutes, or until the batter is puffy and thicker.
- Heat up a griddle or shallow saute pan over medium-low or medium heat. Spray the pan with non-stick spray or lightly grease it with coconut or canola oil.
- Scoop out the pancake batter into the griddle or pan in ¼ cup scoops, at least 2-3 inches away from each other. Sprinkle 8-10 chocolate chips on each pancake.
- Cook the pancakes for 2-3.5 minutes, or until the pancakes are turning golden around the edges and the air bubbles coming up pop.
- Flip the pancakes and cook for another 2-3.5 minutes, or until the pancakes have firmed up and are cooked through.
- Repeat steps 4-6 with the rest of the batter until all of the pancakes are cooked. Serve hot!
What blender is best to make these pancakes?
A high-speed blender is best for this recipe, as it will be able to puree the whole oats. I love my Vitamix blender because it can hold a lot and has a feature that prevents the motors from burning out. Their customer service is amazing, too!
What other tools do you need for this recipe?
- Non-stick griddle pan or shallow non-stick skillet
- Medium-sized mixing bowl
- Measuring cups and spoons
- Heat-safe pancake spatula
How do you flip a pancake without it falling apart?
Here are my simple steps to successfully flip pancakes without them falling apart:
- Don't crowd the pancakes in the pan -- they should be at least 2-3 inches apart
- Spray the pan with non-stick spray or oil -- re-grease the pan between pancake batches, if needed
- Keep your spatula clean -- if your spatula gets batter or chocolate on it, wipe it off. I often keep a towel on hand to clean the spatula as I go
- Use a flexible, yet firm spatula -- you want a spatula with some give, but enough to support the pancake as you flip it
Can you double or triple this recipe?
You definitely can double or triple this recipe. Simply multiply the ingredients by the amount you'd like, blend up, and proceed with the recipe as directed.
To keep the blender from overflowing, you may need to blend the batter in two batches if you more than double the recipe.
How long do these pancakes last?
These pancakes last for 2-3 days in an airtight container in the refrigerator.
Can you freeze these pancakes?
Yes, you can freeze these pancakes. Let them cool completely and then freeze in a freezer-safe container or bag for up to 2 months.
How do you reheat them to serve?
I love reheating my pancakes in the toaster oven. I pop them in on low with the chocolate chips facing up and let them heat for 2-3 minutes, or until the pancakes are heated through and crisping up on the outside.
You can also microwave the pancakes on 50% heat for 30-45 seconds, or until warmed through.
How do you serve these pancakes?
For a simpler breakfast, just top them with your favorite toppings. Here are some of mine:
- Peanut butter or almond butter
- Maple syrup or honey
- Chocolate chips
- Whipped cream
- Chopped peanuts
- Dried coconut
- Dried cherries
For a more filling breakfast or a brunch spread, these pancakes are delicious served with some sides:
- Scrambled or sunny side up eggs
- Breakfast sausage
- Fruit cups
- Coffee & tea
More delicious banana and breakfast recipes:
- Banana Bread Cookies
- Fluffy Whole Wheat Pancakes
- Peanut Butter Overnight Oats
- Oatmeal Blender Pancakes
- Ube Pancakes
- Best Brioche French Toast
- Healthier Classic French Toast
- Whole Wheat Waffles
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Banana Double Chocolate Chip Pancakes (Gluten-Free!)
See my notes below the recipe on how to make your own buttermilk.
- 1 cup buttermilk*
- 1 jumbo egg**
- ¾ teaspoon vanilla extract
- 1 tablespoon coconut oil
- 2 tablespoons maple syrup
- 1 large banana
- 1 ¾ cup old fashioned oats + ⅔ cup old fashioned oats (DIVIDED); use certified gluten-free oats if GF
- 3 tablespoons cocoa powder
- ¼ teaspoon salt
- 1 ¼ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ cup chocolate chips***
- Non-stick cooking spray, coconut oil, or canola oil
- Your favorite pancake toppings: maple syrup, honey, butter, coconut oil, nut butter, berries, bananas, and/or whipped cream!
- Add the buttermilk, egg, vanilla, coconut oil, maple syrup, banana, 1 ½ cups old fashioned oats, cocoa powder, salt, baking soda, and baking powder (in that order) to a high-speed blender and run on medium speed for 30 seconds - 1 minute, or until the batter is smooth and creamy.
- Pour the batter into a medium-sized mixing bowl. Gently mix in the remaining ⅔ cup old fashioned oats until combined. Let the batter rest for 5 minutes or until it has thickened up and gotten fluffy.
- Preheat a non-stick griddle or saute pan to medium-low to medium heat. Spray the pan with non-stick spray, coconut oil, or canola oil and heat it up until the other lightly sputters when flicked with water.
- Pour the pancakes out by ¼ cup spoonfuls (I use a ¼ cup measuring cup for this) 2-3 inches apart from each other and sprinkle each with 8-10 chocolate chips. Cook the pancakes for 2-3.5 minutes, or until the pancakes have gotten puffy and the air bubbles in the batter have popped.
- Flip the pancakes and cook for another 2-3 minutes, or until the pancakes are firm and cooked through.
- Remove the pancakes from the griddle, spray with more non-stick spray or oil and repeat steps 4 & 5 until all your pancakes are cooked.
- Serve your pancakes warm with your favorite toppings!
* To make your own buttermilk, add 1 tablespoon distilled white vinegar to a 1-cup measuring cup. Add milk -- cow's milk, oat, or nut milk -- and fill to the 1 cup line. Let sit for 5 minutes, or until the milk is just starting to curdle.
** You can also use 1 large egg + 1 large egg white or 2 medium size eggs
*** If you want to keep your recipe dairy-free, just use dairy-free chocolate chips
- To keep cooked pancakes warm while you cook the rest: preheat your oven to 200 degrees Fahrenheit while you make the pancake batter. Then, move the pancakes to an oven-safe plate and keep warm in the oven after cooking.
- Leftovers keep in the fridge for 2-3 days in an airtight container. You can also freeze them in a freezer-safe container for up to 2 months.
- Reheat leftovers in the toaster oven with the chocolate side up on medium-low heat for 2-3 minutes, or until the pancakes are heated through. You can also microwave the pancakes on 50% heat for 30-45 seconds, or until warmed through.
- A note on pancake toppings: these pancakes are relatively sweet on their own. They're still delicious with maple syrup, but you can also have fun topping them with less sweet toppings like nut butter, berries, bananas, or whipped cream.
Amount Per Serving Calories 144Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 220mgCarbohydrates 21gFiber 3gSugar 7gProtein 4g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
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