These fluffy Banana Chocolate Chip Pancakes taste like banana bread filled with melted chocolate chips. An easy family breakfast for the weekend that the kids love! Plus, these are vegan banana pancakes made without eggs or dairy and are super easy to whip by young kids.
Who doesn’t like chocolate chip pancakes? Kids love pancakes even more if you add chocolate chips to them.
Recently, my kid requested banana pancakes for breakfast, and this version with chocolate chips is a hit! It’s naturally sweetened with bananas, and you don’t even need eggs or milk to make this recipe.
It makes these banana chocolate chip pancakes vegan and perfect for kids with egg allergies or dairy allergies.
How To Make Banana Chocolate Chip Pancakes
All you need to make banana pancakes with chocolate chips are a few simple ingredients.
All you need to make these banana chocolate chips pancakes are:
- All-purpose flour – you can also replace this with the same amount of spelt flour or all-purpose gluten-free flour if your blend contains added gum.
- Baking powder
- Ground cinnamon
- Baking soda
- Sugar – optional. You can skip it for a no-added-sugar pancake recipe.
- Unsweetened almond milk – or any milk you have on hand.
- Mashed banana – ripe bananas are the best for these pancakes. They taste even better with bananas that have black spots on their skin.
- Vanilla extract
- Melted coconut oil or melted butter if preferred.
- Dark chocolate chips – feel free to use sugar-free chocolate chips to decrease sugar per pancake. I used large chocolate chips because they don’t burn as much as mini chocolate chips. Choose the ones you love, reducing them to 1/4 cup if you use mini chocolate chips.
To make your banana pancake batter, start by peeling the bananas and mashing them with a fork. Measure the amount called by the recipe in a measuring cup and place the mashed bananas in a large bowl.
Stir in the remaining wet ingredients: melted coconut oil, almond milk, and vanilla extract, and use a wire whisk to combine well.
Now, stir in the dry ingredients using a spoon. Stir until the flour, cinnamon, baking soda, sugar, and baking powder are well incorporated and the batter is light and fluffy.
Finally, stir in the chocolate chips until just combined.
Cooking The Banana Pancakes
Warm a pancake griddle or non-stick crepe pan over medium heat, then rub the surface with a piece of absorbent paper dipped in melted coconut oil.
Pour two tablespoons of pancake batter into the pan for one pancake.
Cook the pancake for 2-3 minutes on one side until bubbles forms on top and the sides of the pancakes start to dry out.
Then, slide a spatula under the pancake and flip the pancake to the other side.
Cook an extra minute or until golden brown and fluffy pancakes form.
Cool the cooked pancakes down on a wire rack and repeat the instructions above to cook the remaining pancakes.
These banana chocolate chips pancakes are already sweet and delicious on their own, but you can also add some delicious toppings on top like:
- Fresh fruits – slices of bananas, raspberries, strawberries
- Maple syrup or any liquid sweetener you love
- Peanut butter
- Extra chocolate chips
- Whipped cream
Be creative and top your pancakes with your favorite food to make these the most delicious weekend family pancakes for breakfast.
These are vegan banana pancakes which means they are egg-free pancakes, and therefore they store very well in the fridge for up to 3 days in an airtight container.
You can also freeze the pancakes, thaw them at room temperature the day before and rewarm them in a:
- Bread toaster
- Sandwich press
- Pancake griddle
If you want to add these pancakes to a kid’s lunchbox. You can eat them cold. They are still delicious!
If you have food allergies, I have some options for you to make these delicious chocolate chip pancakes anyways.
- Gluten-free – swap the all-purpose flour with a blend of all-purpose gluten-free flour that contains guar gum. Some brands, like Bob’s Red Mill, work as a 1:1 ratio to swap wheat flour.
- Sugar-free – you can use sugar-free chocolate chips sweetened with a natural sweetener like stevia and swap sugar for erythritol or skip it!
- Banana – you can swap mashed bananas with the same amount of unsweetened apple sauce.
- Flour swaps – this recipe also works with white whole wheat flour and spelt flour as well. You can’t use almond flour or coconut flour in this recipe.
- Chocolate chips swaps – you can totally skip the chocolate chips and make different flavors of banana pancakes using this recipe. For example, you can make nut banana pancakes by replacing chocolate chips with the same amount of chopped walnuts or pecans. Or use fresh blueberries and make delicious fruity bananas blueberry pancakes!
More Easy Family Breakfast Recipes
Below, I listed some other delicious breakfast recipes for kids and the family on the weekend.
Have you made these banana pancakes with chocolate chips? Share a comment or review below to connect with me,
Banana Chocolate Chip Pancakes
- ½ cup Mashed Bananas 2 medium ripe bananas
- 1 cup Unsweetened Almond Milk or milk of choice
- 2 tablespoons Melted Coconut Oil or melted butter
- 1 teaspoon Vanilla Extract
- 1 ½ cup All-Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Cinnamon
- ½ teaspoon Baking Soda
- 2 tablespoons Sugar we used unrefined cane sugar
- ½ cup Dark Chocolate Chips
- Peel, mash the bananas, and measure 1/2 cup, sweeping the top of the cup to remove the excess. Place the mashed bananas in a large mixing bowl.
- Whisk the mashed bananas with almond milk, vanilla extract, and oil until well combined.
- Stir in the remaining ingredients: flour, cinnamon, baking powder, baking soda, sugar. Stir until the batter is fluffy and smooth, then fold in the chocolate chips.
- Warm a non-stick pancake griddle or non-stick crepe pan over medium heat, rub a bit of coconut oil on the surface of the pan, and scoop 2 tablespoons of pancake batter per pancake.
- Cook 2-3 minutes on one side, or until the edges set and it's easy to slide a spatula under the pancake to flip it.
- Flip and cook the pancakes for an extra 1 minute on the other side.
- Store pancakes in the fridge in an airtight container for up to 3 days or freeze in ziplock bags and thaw in the fridge the day before.
- Rewarm the pancakes in a bread toaster, sandwich press, or hot pancake griddle.
- Serve with maple syrup, banana slices, yogurt of choice, or plain.