Cozy, comforting, and naturally sweetened, One-Bowl Chocolate Chip Banana Pancakes are simple to whip up, and are full of wholesome, gluten-free, dairy-free goodness.
Is there anything better on a slow weekend morning than banana pancakes?
There’s just something so cozy and downright comforting about a tall stack of sweet, fluffy pancakes. And adding chocolate chips? Well, you really can’t go wrong.
Every time we make a batch of banana pancakes Andrew starts singing that Jack Johnson song, Banana Pancakes. I know he sings it in a dorky voice to annoy me, but I admit that I kind of like it.
Because there are long stretches of gray, rainy days here in Portland, and the Banana Pancake song and the vibe just kind of works.
Can’t you see that it’s just rainin. Ain’t no need to go outside. Ain’t no need, ain’t no need. Can’t you see, can’t you see? Rain all day and I don’t mind.
This version of banana pancakes is made with oats instead of wheat flour, resulting in a hearty, stick-to-your-ribs, gluten-free stack of wonderfulness.
Plant milk and coconut oil is also used to keep these pancakes dairy-free, resulting in a slightly sweet, completely satisfying pancake you’ll want to make again and again.
We like to whip up a big batch on the weekend and freeze leftovers for quick weekday breakfasts on-the-go.
I hope you’ll make a pile of these perfect pancakes soon. Now, let’s make some One-Bowl Chocolate Chip Banana Pancakes!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Skip the chocolate chips to keep this recipe completely refined sugar-free.
2 | If you don’t like the texture of whole oats, substitute one cup oat flour instead.
THIS RECIPE IS . . .
Gluten-Free, Dairy-Free, Naturally Sweetened, Nut-Free, and Vegetarian
One-Bowl Chocolate Chip Banana Pancakes
- 2 large eggs
- ½ cup mashed banana from about 2 very ripe bananas
- ¼ cup melted coconut oil plus more for greasing the pan
- ¼ cup unsweetened non-dairy milk such as almond, rice, or oat
- 1 teaspoon pure vanilla extract
- 1 cup whole rolled oats not instant
- ½ cup oat flour*
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ¼ cup dark chocolate chips plus more for topping**
- Pure maple syrup optional
- Whisk the eggs together in a large bowl. Add the bananas, oil, non-dairy milk, and vanilla extract, whisking until combined.
- Add the oats, oat flour, baking powder, and salt, stirring until just combined. Add the chocolate chips and stir gently. Allow the batter to sit for 5-10 minutes for the oats to absorb some of the liquid.
- Heat a large pan or griddle over medium heat. Add a bit of coconut oil, then ladle ¼ cup batter into the pan for each pancake. Cook for 3-5 minutes, until small bubbles start to form on the top of the pancake, then flip and cook on the other side for an additional 3-5 minutes, until golden brown on both sides. Continue with the remaining batter.
- Serve the pancakes warm, with additional chocolate chips and maple syrup if you like.