Best Gluten Free Banana Pancakes, with Chocolate Chips

There’s something so comforting about a stack of homemade pancakes, especially when they’re filled with cozy ingredients like ripe bananas and melty chocolate chips. These gluten-free banana pancakes are made with wholesome oat flour, giving them a hearty texture and a subtle nutty flavor that pairs beautifully with the sweetness of banana.

They come together quickly and feel like a treat without being overly indulgent—perfect for slow weekend mornings or a special weekday breakfast. With gooey pockets of chocolate in every bite, they’re a guaranteed hit with kids and grown-ups alike.

This is a fantastic recipe for overripe banana’s, we all tend to have these at some point in our kitchens. Not so long ago I looked into overripe banana’s, whether they are good and I actually learned a lot. I shared what I learned over on my banana cream pie recipe post. If you would like to learn more then I recommend checking it out right here!

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Tools & Ingredients for Gluten Free Banana Pancakes

Tools

• Mixing bowl
• Electric mixer or stand mixer with whisk attachment
• Measuring cups and spoons
• Small bowls or cups, one for the egg yolk and one for the beaten egg white
• A 12 inch non stick frying pan

Ingredients

• Oat flour
• Large egg
• Sugar
• Xanthan gum
• Milk
• Baking powder
• Butter or oil for cooking.

How to Make Gluten Free Banana Pancakes

This recipe can easily be done by hand but an electric whisk will make it a lot easier and quicker.

In the mixing bowl add the egg white. Using an electric whisk whip the egg white until it is light fluffy and bright white.

Place this egg white gently into a small bowl until it is needed

Now using the same mixing bowl add the oat flour, baking powder, xanthan gum, milk, egg yolk and the mashed overripe banana. Beat it all really well with the whisk.

Mix in the chocolate chips.

Add the egg white back to the batter and on the lowest speed setting fully incorporate it into the pancake batter.

Take your frying pan place it over a medium heat and melt a knob of butter. You can use oil, although butter tastes better in my opinion.

Using a ½ cup measuring cup, pour the pancake batter onto the hot frying pan. Depending on the size of your pan, you may be able to cook up to three pancakes at a time.

When you see the sides of the pancakes drying and looking cooked flip the pancakes. Also watch for any bubbles popping.

Cook them for a further 30 seconds or so or until each side is lighly browned. Place the cooked pancakes onto a warm plate and finish cooking the rest.

You can also place the cooked pancakes in a warm oven so they don’t go cold.

Serve with all of your favourite toppings.

FAQ’s

Do I have to use oat flour?

No I chose oat flour because I find it has a perfect texture for pancakes and it also has a lovely mild flavour unlike other nut flours. I would suggest almond flour or you could also omit the xanthan gun and use your favourite all purpose to but obviously this will change how the pancakes turn out.

Is there a substitute for xanthan gum?

You could use corn starch or arrowroot powder

Why do I separate the egg and whip the whites first?

By whipping the egg white until it is fluffy and folding it into the batter this helps create fluffy light pancakes. It isn’t technically necessary but is worth the effort.

Can I use frozen banana

Yes absolutely just defrost it first.

How long do the keep for?

These banana pancakes will keep for up to a week if the are stored in some sort of airtight container and in the fridge.

What should I serve them with?

• My favourite is a simple maple syrup nothing fancy here.
• Peanut butter. Banana + Chocolate + Peanut butter = An amazing combo.
• Butter and honey
• More fresh banana and syrup
• Almond butter
• Nuts like almonds, walnuts, pecans or peanuts

Let me know what your favourite toppings are below.