Pancakes are a breakfast staple but they always have milk and or eggs. For the longest time I would make homemade pancakes with a modified version of my mom’s pancake recipe, but they really didn’t turn out right without the dairy or egg in them. Every pancake recipe I could find didn’t taste very good and it was quite frustrating. Pancakes didn’t work well with my normal egg substitutes and they didn’t ever cook right until I made this banana chocolate chip waffle recipe. It was so good, but would gum up my waffle maker with the melted banana and chocolate. I decided to experiment a little with the recipe to make it less banana-y and also for it to be pancakes instead of waffles because it’s much easier to clean a non-stick pan or griddle than my waffle maker! If you’re looking for some yummy allergen-friendly pancakes for a fun breakfast, this is the recipe for you!
What Makes This Recipe So Great
- Gluten-Free, Dairy-Free, Egg-Free: It’s so hard to find good gluten, dairy, and egg free breakfast options, especially pancakes which usually contain all these ingredients! But these pancakes are so delicious and fluffy, and don’t have any of the top 9 allergens.
- Easy To Make: Just mix up the ingredients and cook! It’s an easy and quick breakfast.
- It’s Delicious: The chocolate chips add so much sweetness to this recipe, you don’t even need maple syrup, but they’re good with syrup as well.
Ingredients & How to Substitute
- Dairy-Free Milk – I use soy milk, but a great option if you can’t have soy is rice milk, or any favorite dairy-free milk.
- Avocado Oil – I like this in place of vegetable oil, but if you don’t have any on hand, feel free to use any mild tasting vegetable oil.
- Banana – The riper the better!
- Gluten Free Flour Blend – I like to use a gluten free oat flour blend for pancakes, but any 1:1 gluten free flour replacement will work.
- Sugar – I use coconut sugar, but white or brown sugar work well instead if you can’t have coconut
- Baking Powder – This gives the recipes their fluffy texture.
- Salt – This helps balance the flavors well and cook properly.
- Allergen Friendly Chocolate Chips – My favorite is Enjoy Life brand, but any chocolate chips you can eat will work!
Some Recipe Tips
Make sure your pan isn’t on too high of heat or you’ll burn the surface of your pancake without cooking it all the way through. Keep it at medium heat, and flip your pancake once air bubbles start to form on the surface. You can make these in a waffle, but I find the mess not worth it and prefer them as pancakes.
Banana Chocolate Chip Pancakes
Ingredients
- 1 2/3 cups dairy-free milk
- 6 tbsp avocado oil
- 2 tbsp water
- 1 ripe banana mashed
- 2 cups gluten free flour blend
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup allergen friendly chocolate chips
Instructions
- Add all the wet ingredients together, including the mashed banana, and mix well.
- In a medium sized bowl, add all the dry ingredients and mix together.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Fold in chocolate chips.
- Heat up a non-stick frying pan and pour batter into pan (a little less than a third cup per pancake).
- Cook until golden brown and then flip and cook opposite side until golden brown.
- Serve with your favorite dairy-free butter and maple syrup!
