Banana Chocolate Chip Pancakes

Posted By Elana Amsterdam On March 1, 2014 @ 1:25 pm In breakfasts,pancakes,recipes | 60 Comments

banana chocolate chip pancakes

These super scrumpdidlyicious healthy Banana Chocolate Chip Pancakes are made from only seven ingredients. That includes the coconut oil in which you sauté them. The base of these pancakes (one of my super easy breakfast recipes) is cashews –that’s right, no flour, not even almond flour.

Replacing high-carb wheat flour with lower-carb cashews is fantastic for those watching their blood sugar. Cashews also work well in baking (see my Cashew Bread recipe) for folks who are gluten-free, which is another reason I use them. I was diagnosed with celiac disease in 1998, the dark ages of gluten-free, and went on a gluten-free diet upon receiving that diagnosis. I went grain-free only a couple of years later in 2001, and have adhered to a strict grain-free diet ever since.

I don’t even occasionally indulge in grains because they cause me severe digestive distress. Nut-based foods on the other hand work very well for me, I digest them quite easily. Of course, we are all biochemical individuals so what works best for me may not work at all for you.

While these quick and easy pancakes are a fantastic breakfast on a weekend morning, I also like to serve them along with an egg dish on Sunday nights for dinner. Breakfast for dinner is a family favorite in our house, and the boys especially appreciate the change in routine.

Banana Chocolate Chip Pancakes

  1. In a food processor, pulse cashews until finely ground
  2. Pulse in baking soda, then pulse in eggs, banana, and vanilla until very smooth
  3. Stir in chocolate chips by hand
  4. Heat oil in skillet over medium heat
  5. Spoon batter 1 tablespoon at a time onto skillet
  6. Flip pancakes when bubbles form
  7. Cook for about a minute on second side
  8. Serve with maple syrup or fruit sauce

I have a couple of quick notes regarding this grain-free pancake recipe. First, do not be alarmed if when you grind the cashews in the food processor they start to form a paste; this happened to me with a couple of batches and the recipe still turned out wonderfully. Next, please note that although I use coconut oil to cook the pancakes you may wish to experiment with using your own favorite oil. Finally, for newer readers, I do use one tablespoon of vanilla in this recipe –that is not a typo. I love vanilla and find this larger amount typically adds extra sweetness and flavor to my recipes.

For those of you wondering about substitutions, I tried replacing the cashews with almond flour in this Banana Chocolate  Chip Pancake recipe and it did not work. If you decide to experiment with this pancake recipe, please let us know how it goes. As always, I don’t know if a substitution will turn out well unless I try it myself. The comment section below is a great place to chat and share knowledge with other readers about your substitution trials and tribulations.

If you are looking for a pancake recipe made with almond flour, try the Paleo Pancakes in my latest book Paleo Cooking from Elana’s Pantry. And if you’re a beginner cook or a busy parent wondering how to make homemade pancakes either the aforementioned Paleo Pancake recipe or this Banana Chocolate Chip Pancake recipe is a great place to start!

One afternoon when I was testing these flourless pancakes my older son brought home most of the Boulder High School freshman baseball team and they devoured ‘em topped with maple syrup before they headed off to practice. I guess you could say that Banana Chocolate Chip Pancakes are not only teen approved, they are baseball team approved.

I hope you enjoy these gluten-free, Paleo Banana Chocolate Chip Pancakes as much as those nine boys did!


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