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Grain-Free Banana Chocolate Chip Pancakes

Affiliate Disclosure | in Recipes | by | with 49 Comments

Note from Mommypotamus: Hey ya’ll! Danielle from Against All Grain is stopping by today to share her recipe for light and fluffy chocolate chip pancakes. I had the privilege of testing the recipe this morning and I have one piece of advice for you: Make a double batch!

I’ll Make You Banana Pancakes, Pretend Like It’s The Weekend Now…

For some reason every time I make pancakes I end up singing that Jack Johnson song in my head! Sleeping in isn’t an option with an 18 month old, even on the weekend, but making banana pancakes is! I’m visiting Denver this week and watching my nephew and son and boy have they kept me busy! They’re both actually napping at the same time right now, so that means a new recipe for you! These pancakes will be a fun special treat for them this Easter weekend.

When my husband and I were dating in college (we’re actually high school sweethearts believe it or not), we’d spend every Saturday morning together. He’d drive over to my apartment early and we’d make chocolate chip banana pancakes for breakfast. Then we’d sit out in my living room on our tattered couch from the 70′s (usually with my roommate!) drink our coffee, and eat our pancakes while watching the travel channel. Wishing we could be on traveling through Europe instead of knee deep in text books.

The tradition continued after we got married and moved in together, but after going grain-free, pancakes disappeared from our household. I had tried a few versions of almond flour pancakes I’d seen on some of my favorite blogs and even tried my hand at an original recipe, but they never stood up to the old pancakes we knew. We both just decided it wasn’t worth it.

Now that I’ve been experimenting with combining different grain-free flours (usually almond and coconut in my case) I finally have a pancake recipe I’m confident in sharing with you. Mind you, nothing grain-free will ever have the exact consistency of an all purpose flour food, but these are so good we don’t care. I was never happy with how soggy the almond flour pancakes got and the coconut flour ones were just too eggy. This is the perfect combo me. The almond flour seems to add the texture and substance of a grain while the coconut flour helps to soak up the extra fat and liquid the almond flour tended to produce, making them a little more spongy than soggy.

I love slightly thinner pancakes that have a little crunch on the outside and are fluffy and moist on the inside. This has been a surprisingly hard task to accomplish and has provided many failed attempts! As easy as gluten-filled pancakes are to make, gluten-free (and even worse grain-free) pancakes seem to be an art. But I am finally happy with this recipe and it has passed the test of all of my taste testers as well!

Chocolate chips and bananas are a treat for us. We usually eat these plain or with blueberries for a slightly healthier breakfast. Because these ones are already so sweet, they need very little honey or syrup drizzled on them.

Ingredients (makes 8-10 small pancakes)


  1. Mix together the wet ingredients, beating well until the eggs are beaten and slightly foamy.
  2. Combine the dry ingredients in a separate bowl, then incorporate them into the wet. Whisk well until combined, then let sit for 3-5 minutes to let the coconut flour soak up some of the moisture.
  3. Heat a cast iron (or non-stick) pan over medium-high heat. You can also use a griddle to make more pancakes at once. Mix the batter again, then begin making your pancakes.
  4. Oil the pan with coconut oil or butter, then pour about a 1/4 cup of batter per pancake. The pancakes are easier to flip if you keep them small, about 4 inches in diameter.
  5. Once the pancake begins to bubble, place a couple of slices of banana and a pinch of chocolate chips on top.
  6. Carefully flip the pancake over, and cook for another minute until the pancake has fluffed up an feels slightly firm.
  7. Keep hot in a warm oven until you are done making the remainder of the pancakes.

These are best eaten immediately, but if you have leftovers you can warm them in a toaster the next day.


Danielle Walker is the author and creator of the quickly growing and trending recipe blog, Against All Grain.  She is first and foremost a devoted wife and loving mom to her wonderful husband and rambunctious toddler, but finds joy in her spare time developing tasty recipes for those on restricted diets.  It is her passion to create familiar comfort foods that leave people satisfied rather than deprived.  She wants to share with her readers that eating a diet of real, healthy foods does not mean living in a world of bland and uneventful food.  All of the recipes on Against All Grain are grain-free, gluten-free, refined sugar-free, and lactose free.

Looking for more chocolate-infused recipes?

Here are a few of Mommypotamus’ favorites:

And though it could technically be considered edible, this mint chocolate whipped body butter works better as a light bronzer.

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49 Responses to Grain-Free Banana Chocolate Chip Pancakes

  1. Emily Cowles Brown via FB says:

    You must have found a house?! Congrats…and happy “settling”! :)

  2. Whittney says:

    Can the coconut flour be omitted? What is the purpose? I only ask because I don’t like coconut AT ALL, but these look so yummy!!!

  3. Shannon Brown via FB says:

    congratulations! i’m sure being in your own house again is wonderful! :)

  4. Mommypotamus via FB says:

    Thank you, Emily Cowles Brown! It is the perfect place to spend a year while we get to know the area. There’s a small bubbling brook in the backyard, plenty of room to run, and a fantastic kitchen. Mini-tour coming soon!

  5. Mommypotamus via FB says:

    Shannon Brown – We loved our stay at Gigi’s but it was time to give her the second floor back so she could finish remodeling. So happy to be in town now so we can start making friends!

  6. Bethany says:

    My daughter and I sing that song when we make pancakes too!! We really like Jack Johnson ! :-)

  7. Emily Cowles Brown via FB says:

    sounds fabulous!!!!

  8. Anneka says:

    I can’t seem to get my pancakes to come out this light. Is there a secret?

  9. Rochelle McDonald Everitt via FB says:

    I made these this morning and they were very good.

  10. Mommypotamus via FB says:

    Yay! Glad you liked them Rochelle McDonald Everitt!

  11. Erin says:

    Why non-dairy milk…can you use raw milk if you aren’t dairy free? or does it affect the taste?

  12. Bethany says:

    Just made this and didn’t thoroughly read the directions. I accidentally squished up the banana and added it to the batter. Outcome? Still delicious. Everyone gave them a thumb’s up! Thanks for the recipe.

  13. Brittany says:

    Best pancakes i have had. Thank you for the recipe :)

  14. Mrs. B says:

    These look delicious! I can’t wait to start following your blog. ~ Mrs. B

  15. laura says:

    Question – how do I know my baby’s gut has sealed?? My baby Ethan is 9 months and really has no interest in food… I would like to start him on broth to help make sure his gut has sealed. How soon till.I can start him on egg yolk and other things? I don’t want to force him to eat but.I also want to slowly start him on other food to increase the fat and nutrients in his diet.. but I also don’t want to feed him things that could upset and prolong healing of gaps if they aren’t closed.

  16. Jeanine Lalala via FB says:

    These pancakes are really, really good!

  17. Becky Gilbertson Webb via FB says:

    These look fantastic!

  18. Natural Childbirth World via FB says:

    oooh, yummo!

  19. Deanna says:

    These look great – will definitely be making them. Your site is one of my favorites – thank you so much for all the time you put into it :)
    I have been searching for a good almond flour source — I am preparing to start GAPS & want to make sure the almond flour we use is from organic raw almonds. Is making it on my own after S&D the only way? I know I can buy S&D nuts but don’t see any flour that claims to be made from properllly prepared nuts. It doesn’t seem that honeyville is organic, so I am surprised to see it recommended on a lot of blogs. Thanks again!

    • Heather says:

      HI Deanna! The main point of soaking and dehydrating almonds is to reduce the anti-nutrients that naturally occur in the skin. Since blanched almond flour already has the skin removed soaking and dehydrating isn’t really necessary. It can help with digestion some, but most people do fine with the unsoaked stuff. Truly organic raw almonds are pretty expensive, so I understand why companies like Honeyville don’t use them – it would probably make one package of almond flour around $25!! The best thing to do if you want organic almond flour is probably to make your own.

      Thanks for your question, and good luck with GAPS! :)

      • Deanna says:

        Thank you so much for your response! And for the info about blanching. Now that I am not concerned with finding a S&D nut flour, I still would feel better if the flour I gave my family was made from organically grown almonds. I have used Bob’s but it’s the meal and I hear is not so great anyhow. ANd I want it to be blanched & if I made it myself, it would be the meal. I did find organic blanched almond flour at for 9$/lb in bulk — So yes, it is so expensive! Not sure if we can afford it but like so many other whole foods & supplements, I want to be sure it is healthy fro my family…
        Thanks again & sorry for taking up more of your time! :)

  20. Kristi says:

    We just made these this morning and they are the new favorite pancake recipe! Thank you for this! My husband said, “You can’t even tell that these are grain-free!” Perfect!

  21. theresa gianna says:

    these are wonderfully delicious! a 2pm treat for my 38 week pregnant self 😉

  22. Tonia Hlavac via FB says:

    We had coconut-blueberries muffins with scrambled eggs. Good stuff!

  23. Mommypotamus via FB says:

    Yum, Tonia Hlavac!

  24. Maria Bloomfield via FB says:

    Homemade hashbrowns, gf pancakes, eggs, and now I’m moving onto some grassfed beef and whatever else I can find in the fridge…

  25. Emily Muffett Jefferies via FB says:

    Sprouted-flour pumpkin spice bread and lotsa butter. Nom!

  26. Kirsti Vossler via FB says:

    Doughnuts. And chai. Naughty, naughty! 😉

  27. Kristine Dessinger via FB says:

    The pancakes were delicious!

  28. Mommypotamus via FB says:

    Awww, I’m so glad to hear that! Against All Grain did a fabulous job with that recipe!

  29. tiffany says:

    These were so heavenly and sweet that I didn’t even need syrup! I did make 1 modification. Half way through making these I realized I didn’t have almond flour so I substituted with sprouted wheat flour and it still turned out great! I also added the bananas and chocolate chips into the batter before I cooked them much easier that way. Thanks for the recipe

  30. V says:

    I made these today and they turned out wonderfully! Like another reader, I didn’t read the directions all the way through (was in a hurry!) and beat the banana right into the batter – it ended up mostly mixed in with a few small chunks of banana throughout. They still turned out amazing! They are so quick too! I had them made and cleaned up in 30 minutes. The only suggestion I would make is to watch the heat on your pan and/or make sure the pan you are using is non-stick. i used a cast-iron for the first half of the batch, but they ended up sticking/burning at the med-high heat (although they still tasted delicious – i just would have preferred a lighter, crispier pancake) – for the second half of the batch, I switched to a non-stick pan. I love Danielle and Against All Grain – this is another winner!!

  31. April says:

    I liked the flavor of these. They weren’t too eggy like many grain free pancakes. But, mine fell hopelessly apart when I tried to flip. I even made them very small. Not sure how to fix that. They also were really flat.

  32. Elizabeth says:

    Hi Heather/Daniella !
    Would it be possible to refrigerate the batter over night and fry the pancakes I’m the morning?

    • Amanda @ Mommypotamus Support says:

      Elizabeth, Heather hasn’t tried it so she can’t say for sure, but I don’t see why not.

  33. barbara says:

    I am attempting to make your recipe as we speak. I added the bananas into the “wet ingredients” should they be used in the batter ? If not do you only use them sliced once your cooking them?

    thanks !

  34. Naturally Loriel / Step 2: Cook From Scratch as Often as Possible says:

    […] Grain-Free Banana Chocolate Chip Pancakes […]

  35. Tammy says:

    Would I be able to substitute applesauce for the eggs or would that make the batter to thin? I usually use 1/4 cup of applesauce for every egg, due to my sons food allergies.

    • Heather says:

      Hi Tammy, I haven’t tried it with any egg substitutes unfortunately. If you test it out please let us know how it worked for you.

  36. barbara says:

    which book did you get the recipe from?I own one of them.

    thanks !

  37. Kristy says:

    can I use tapioca flour instead of the almond flour due to allergies?

    • Katie says:

      I was reading through the comments to see if anyone had asked that question yet. I’d also like to know as I’m allergic to nuts. This recipe sounds too good to miss!

  38. Carine says:

    Hi Heather! Thank you for all the great recipes! I tried the grain-free banana bread, and the grain-free banana chocolate chip pancakes :) Haha, but I didn’t read the recipe carefully enough (I guess I was so excited to try these pancakes!), I actually included a mashed banana in the batter, which made it more difficult to turn the pancakes in the pan. They were still very good though! :)

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