Chocolate Chip Banana Pancake

Cooking Time: 10 minutes Servings: 6 - 8 Ingredients: • 2 bananas, medium size • 2 eggs • 5 tablespoons (75 ml) full fat coconut milk • 1¼ cup almond flour • ¼ teaspoon baking soda • 1 tablespoon (15 ml) coconut palm sugar • ⅓ cup ground almonds • chocolate chips, about half a cup • coconut oil for frying Directions: 1. Smash the bananas in a small bowl and mix with the 2 eggs and coconut milk 2. Mix the almond flour, baking soda, salt, coconut sugar, ground almonds and chocolate chips in another bowl. 3. Combine the contents of both bowls in whichever has the bigger bowl. Mix well. 4. Heat the coconut oil in the skillet and pour about half a cup of batter. 5. Cook both sides well.

More Recipes You'll Love

• Crustless Quiche
• Spiced Pumpkin Banana Smoothie
• Pumpkin pancakes

Chocolate chip banana pancake stacks are what happens when banana bread meets a Sunday morning. Two ripe bananas sweeten an almond flour batter studded with half a cup of chocolate chips. Cooked in coconut oil until golden, they're the breakfast that feels like dessert.

Pro Tips

• Smash the bananas first and mix them with the eggs and coconut milk — smooth banana blends better than chunks folded in later.
• Mix all the dry ingredients, including the chocolate chips, in a separate bowl so the chips get an even distribution through the batter.
• Combine everything in whichever bowl is bigger — you'll want the room when the wet meets the dry.
• Pour about half a cup of batter per pancake into hot coconut oil and cook both sides well; the almond flour needs a full cook to hold together.
• The riper the bananas, the sweeter the pancakes — spotted peels are exactly what this recipe wants.

Frequently Asked Questions

Why does the batter have both almond flour and ground almonds?

The fine almond flour gives structure while the coarser ground almonds add texture — together they make a pancake with some bite rather than a uniform crumb.

Can I use fewer chocolate chips?

Sure — half a cup is the recommended amount, but the bananas keep these plenty sweet with less. Mini chips distribute more evenly through the batter.

How do I know when to flip?

Look for set edges and a golden underside — almond flour pancakes are ready to turn when they hold together at the rim. Cook both sides thoroughly.

Do leftovers keep?

They're best fresh and hot, but cooled pancakes freeze well between sheets of parchment and reheat in a dry skillet.

Recipe Card