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Gluten-Free Chocolate Chip Banana Pancakes

Close-up of a stack of fluffy Gluten-Free Chocolate Chip Banana Pancakes, cut open to show melted chocolate chips inside.

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Make fluffy, moist chocolate chip banana pancakes using a gluten-free flour blend. This recipe provides a satisfying breakfast without wheat.

Ingredients

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  • 1 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large ripe banana, mashed well
  • 1 large egg
  • 3/4 cup milk (dairy or non-dairy)
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted butter or oil, plus more for the griddle
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Combine the gluten-free flour blend, baking powder, baking soda, and salt in a medium bowl. Whisk them together.
  2. In a separate bowl, mash the ripe banana until smooth. Whisk in the egg, milk, maple syrup, vanilla extract, and melted butter or oil until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are acceptable.
  4. Gently fold in the chocolate chips. Let the batter rest for 5 minutes.
  5. Heat a lightly oiled griddle or non-stick pan over medium heat. The pan is ready when a drop of water sizzles immediately.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set.
  7. Flip carefully and cook the second side until golden brown, about 1 to 2 minutes more.
  8. Serve immediately with your preferred toppings.

Notes

  • For extra moisture, use a high-quality gluten-free 1:1 baking blend that contains rice flours and starches.
  • If your batter seems too thick, add milk one tablespoon at a time until it reaches your desired consistency for pouring.
  • If you prefer dairy-free pancakes, use non-dairy milk (like almond or oat) and melted coconut oil instead of butter.

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