Baked Banana Chocolate Chip Pancakes

banana chocolate chip pancakes

Sweet and chocolaty and gooey, these gluten-free banana chocolate chip pancakes are almost too good, meaning it’s very difficult to exercise portion control here! I bake them in a muffin top pan, but you can probably fry them if you prefer.

Baked Banana Chocolate Chip Pancakes
Prep and Cool time
Cook time
Total time
Recipe type: Dessert, Breakfast, Brunch, Gluten-Free, Primal/Paleo
Yield: 4 pancakes
  • 1 teaspoon coconut oil
  • 2 medium bananas (8oz total when peeled), ripe
  • 1 large egg
  • 6 tablespoons (1 oz) unsweetened shredded coconut
  • ½ teaspoon baking soda
  • ¼ cup (1.5 oz) 60% cacao chocolate chips
  1. Preheat oven to 400 degrees F. Grease 4 muffin-top cavities with the coconut oil.
  2. In a medium bowl, use a fork to mash the bananas well. Add the egg, the coconut and the baking soda, mixing well after each addition. Fold in the chocolate chips with a spatula.
  3. Divide the batter evenly among the muffin top cavities. Bake 8 minutes, until browned on the bottom, then carefully flip and bake 4 more minutes, until golden-brown on top.
  4. Cool 5 minutes on a wire rack, then serve. These pancakes are very rich and sweet and do not need to be topped with butter or maple syrup.
Nutrition Per Serving
Serving size: 1 pancake; Calories: 164; Fat: 10g; Carbohydrates: 20g; Sugar: 11g; Sodium: 160mg; Fiber: 3g; Protein: 2g

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