Banana Chocolate Chip Pancakes

Banana Chocolate Chip Pancakes

 These super scrumpdidlyicious healthy Banana Chocolate Chip Pancakes are made from only seven ingredients. That includes the coconut oil in which you sauté them. The base of these pancakes (one of my super easy breakfast recipes) is cashews –that’s right, no flour, not even almond flour.

Replacing high-carb wheat flour with lower-carb cashews is fantastic for those watching their blood sugar. Cashews also work well in baking (see my Cashew Bread recipe) for folks who are gluten-free, which is another reason I use them. I was diagnosed with celiac disease in 1998, the dark ages of gluten-free, and went on a gluten-free diet upon receiving that diagnosis. I went grain-free only a couple of years later in 2001, and have adhered to a strict grain-free diet ever since.

I don’t even occasionally indulge in grains because they cause me severe digestive distress. Nut-based foods on the other hand work very well for me, I digest them quite easily. Of course, we are all biochemical individuals so what works best for me may not work at all for you.

While these quick and easy pancakes are a fantastic breakfast on a weekend morning, I also like to serve them along with an egg dish on Sunday nights for dinner. Breakfast for dinner is a family favorite in our house, and the boys especially appreciate the change in routine.

Print Recipe
Banana Chocolate Chip Pancakes
  1. In a food processor, pulse cashews until finely ground
  2. Pulse in baking soda, then pulse in eggs, banana, and vanilla until very smooth
  3. Stir in chocolate chips by hand
  4. Heat oil in skillet over medium heat
  5. Spoon batter 1 tablespoon at a time onto skillet
  6. Flip pancakes when bubbles form
  7. Cook for about a minute on second side
  8. Serve with maple syrup or Cherry Berry Syrup

I have a couple of quick notes regarding this grain-free pancake recipe. First, do not be alarmed if when you grind the cashews in the food processor they start to form a paste; this happened to me with a couple of batches and the recipe still turned out wonderfully. Next, please note that although I use coconut oil to cook the pancakes you may wish to experiment with using your own favorite oil. Finally, for newer readers, I do use one tablespoon of vanilla in this recipe –that is not a typo. I love vanilla and find this larger amount typically adds extra sweetness and flavor to my recipes.

For those of you wondering about substitutions, I tried replacing the cashews with almond flour in this Banana Chocolate  Chip Pancake recipe and it did not work. If you decide to experiment with this pancake recipe, please let us know how it goes. As always, I don’t know if a substitution will turn out well unless I try it myself. The comment section below is a great place to chat and share knowledge with other readers about your substitution trials and tribulations.

If you are looking for a pancake recipe made with almond flour, try the Paleo Pancakes in my latest book Paleo Cooking from Elana’s Pantry. And if you’re a beginner cook or a busy parent wondering how to make homemade pancakes either the aforementioned Paleo Pancake recipe or this Banana Chocolate Chip Pancake recipe is a great place to start!

One afternoon when I was testing these flourless pancakes my older son brought home most of the Boulder High School freshman baseball team and they devoured ’em topped with maple syrup before they headed off to practice. I guess you could say that Banana Chocolate Chip Pancakes are not only teen approved, they are baseball team approved.

I hope you enjoy these gluten-free, Paleo Banana Chocolate Chip Pancakes as much as those nine boys did!


  1. Margaret says

    These are incredible! My son has hated having to give up his favorite breakfast of pancakes. Haven’t been able to find the right replacement pancake recipe for him until now! Thank you for these and all the amazing recipes you have shared.

  2. Susana says

    Did this recipe as it said and turn out to be fantastic!! These pancakes are even better than regular pancakes! Rich and moist flavor! bananas give a special touch, also cashews (not sure if this will work with almonds or other nut) Thank you for this amazing recipe!!!!

  3. Alicia says

    I used cashew butter instead of cashews. I halved the amount (1/2cup of butter for the 1 cup of nuts) because of the way they condense when you blend them. Also, I used a fork instead of the food processor, and there was no problem at all. Of course, I quadrupled the recipe so we could have a handful of leftovers. Everyone liked them, and my daintiest eater can eat a whole batch by himself!

    We will keep these as a once-in-a-while treat because a small jar of cashew butter is an investment. It is now on our list of favorites!

  4. Bronwyn says

    I made these today, doubling the recipe. I had to add a 1/4c of pine nuts as I was slightly short of cashews. I dont bother with the choc chips. Put it all in the blentec and cooked silver dollar sized pancakes. This is a wonderful recipe. light, fluffy and delicious! Thanks Elana, another genius recipe :)

  5. Allison Orr says

    HI Elana- my daughter cannot have eggs- any suggestions on an egg substitute for these pancakes? Thank you! – Allison. ps- we so adore you and all of your amazing recipes!

  6. Lynn says

    Hi Elana…so sorry to hear about your recent set-back. Glad that you are recovering and feeling better. Your trip sounds awesome! I too have celiac disease and RA and a bunch of food allergies and sensitivities. Can’t digest any kind of grain either as I recently tried a few and they didn’t work. I love your recipes!!! Your cookbook is my go-to for most things. I know that cashews are the latest and greatest but I’m very allergic to them. What is the best nut substitute to use?. I’ve read macadamias but they are hard to find and expensive.

      • Susannah Santamaria says

        Thanks Elena for your reply. I tried the walnuts this morning and they were delicious. Tasted just like chocolate chip cookies in pancake form. They were all gobbled up.

          • Kimberly says

            Hi Elana. I have a Fairview freshman football and basketball player. He is psyched to eat a grain free diet…and I have a Monarch middleschooler with a gluten allergy. I am tired of rice and corn…and want to shed a few pounds. I will order your book. Any other suggestions of resources for a full-time working mom of 3? Breakfast is the hardest meal for me. Also. I have almond meal to use not almond flour. What’s the difference? Headed to wholefoods now to buy some coconut flour

          • Elana says

            Hi Kimberly, our children are similar in age and we both live in Boulder, such a great place. Nice to meet you! First, here’s some information on the differences between almond flour and almond meal (almond meal does not work in my recipes):


            Second, I buy all of my ingredients in bulk online to cut down on expense. If you click the green text in my recipes you will get info on each product that I buy. Finally, here’s a link to my breakfast recipes for you:


            Often we have scrambled eggs or a smoothie for breakfast because we all like to sleep as late as possible!

  7. Lynda Finn says

    I would LOVE to cook like this. I’ve been a wholefood freak for a very long time and I’m now gluten free, having developed an intolerance. However, buying these ingredients, which clearly you can get easily and cheaply, would break my meagre budget completely. Most items are available only at specialist shops and we don’t have any near here. To make a loaf from your wonderful recipes, would mean buying ingredients which are so expensive that they’d cost me almost half my food budget for the week . A ready made paleo loaf cost around $12US for a very small size, which sent me looking for recipes. But it seems, from pricing ingredients, that a home-made loaf would be pretty much the same price.
    So I must dream on…….:)

  8. kara says

    I had to have done something really wrong because they did not turn out at all, they were thick battered and wouldn’t cook all the way through, instead the outside got very dark brown and the inside was mush…tasty mush I might add. But mush. I used chia eggs, after I read a reply saying that theirs turned out fantastic…who knows. I’m gonna try them again but with the eggs just for comparison….BTW I followed the recipe exact except for the chia seed eggs….

  9. Sheba says

    These are yum! My 9 year old loved them. I added 1/2 teaspoon of organic stevia powder by sweet leaf. Also used dark choc chips with hardly any sweeter.

    • Elana says

      Hi Kimberly, I haven’t tried that so not sure it will work. If you do experiment please let us know how it goes!

  10. Anna Orvarsson says

    My entire family loves these pancakes! We eat them almost every Sunday morning. Now I make a double batch and the kids can eat the leftovers for snacks at school during the week. Thank you so much Elana for all of your amazing recipes. You help us to eat deliciously gluten-free (and mostly paleo). No more belly aches!

  11. StayC says

    Just made these. I used Scharffen Berger 99% cacao chocolate and vanilla with no alcohol. These turned out really delicious and I will make again.

  12. Justin says

    So what can I use for a cashew sub? I saw this comment above “We do one banana, one egg, big scoop of sun butter & vanilla & cinnamon” But when do you mix it in and at what point? Sorry it was just a tad confusing. Any clarification? Thanks!

  13. Meghna Mehta says

    I love your blog. I’ve made many things from it with great success.
    These turned out awesome like everything else I’ve made.
    My husband, 10 year old daughter and I all loved the pancakes. That is an achievement in our house :-).

  14. Susana Lopez says

    First time in my life I ate pancakes and today I made them with my children. They loved them! Thank u for sharing!

  15. Miriam says

    I just have to write and say that my girls eat these almost every morning for breakfast! It’s been 2 months since I stumbled upon this gem of a recipe and they are still asking for them. I have now been buying cashews in bulk online and making 3x the recipe at a time, so I can get through a week at a time. It’s so easy to pop a few in the microwave in the morning. The touch of sweetness is perfect – they don’t even ask for syrup! Thanks!

    • astonky says

      Definitely try self made chocolate (mix 2 tbl spoon molten butter, 6 tbl spoon cocoa powder and 2 tea spoon honey)
      or alternatively fresh fruits eg. ripe strawberries or mangoes

  16. Sara says

    Oh my god! I just made these, with some changes, and they are fabulous!

    I subbed half of the cashews with organic sunflower seed butter and all of the banana with applesauce. I added 1/4 tsp stevia and did 3/4 vanilla and 1/4 cinnamon extract. Yum! They are just sweet enough, nutty and creamy! I think with jam or apple butter they would taste like PB & Js from our younger days. So good!
    I am such a fan of your site btw, I have so many things I want to try.
    Thank you for all the hard work you put into this site and sharing so much with all of us. :-)

  17. Marianna says

    I made these with pumpkin puree instead of mashed banana, I also added a tablespoon of maple syrup, and 1/3 cup coconut crystals. I skipped the chocolate chips. I made waffles and pancakes and they turned out great! Thanks so much for the recipe Elana! =)

  18. Barbara says

    I was so excited when I found this I made them right away.. I substituted the eggs with ground chia seeds mixed with water. They came out awesome.. Hubby lived them too.

    • Ramona says

      Barbara, thank you for posting this!! I can’t have eggs, so I was hoping to find a substitute that someone had success with!

  19. Irena K says

    My kids love these pancakes. If they could they’d have them every morning! Btw- Thsnk you for the amazing VitaMix giveaway. :)

  20. Alecia says

    just made these for a snack. So quick and easy! Instead of grinding up cashews, I bought cashew meal from Trader Joe’s. Just used a hand mixer and added some cinnamon. Brunch anyone?!

  21. Jane says

    I made these this morning with hazelnut flour instead of cashews, and I mixed everything at once with a hand mixer instead of in a blender. Turned out great!

  22. Jeannie says

    As part of the low fodmap diet I was asked to try, I tried macadamia it’s as cashew mix as I am not suppose to have cashews. It was a bit grainy and more watery. When I used cashews only the batter was thick. The pancakes were a little grainy so I could have blended it up more. I liked it better with cashews. I might try the sunbutter option. Is making sun butter like making nut butters?

  23. Monica says

    Can you substitute raw cashews for almond butter? I don’t have a food processor and LOVE almond butter.

  24. Miriam says

    I am making these pancakes, eating, and They are delicious, but I am burning every single one. I guess I need practice.

  25. Tawnya says

    I just made these pancakes and followed the instructions exactly as written except I substituted blueberries for the chocolate chips. They turned out perfect and were absolutely delicious!

  26. Katie says

    I made these Sunday morning. They were delicious and the whole family loved them. Thanks for the wonderful recipe!

    I was nervous about using cashews as I have tried coconut flour and almond flour and don’t like the texture in pancakes, but these were wonderful. :)

  27. Annie says

    These were great! I just dumped all the ingredients in my Vitamix – fastest pancake prep every! I used cacao nibs to avoid the sugar in chocolate chips. Thanks for the great recipe :)

    • JJ says

      cooking with any alcohol (beer, wine, etc.), the heat and cooking process will remove the alcohol from the final product.

    • Mia says

      Whatever is equal to 160-170 grams?

      There are 28 grams per 1/4 cup of cashew meal… So 160 or 170 /28 about 6 (1/4 cups). So 1 1/2 cups of cashew meal.

  28. Faith says

    Made these last night as soon as I saw the recipe — turned out perfectly!!!

    I started it in the food processor, and then finished the batter in the Blendtec (to remove the grainy texture). Did not soak the cashews ahead of time (was too hungry to wait for that!).

    They were delicious!

  29. Cyndi says

    I wanted a little more fiber in these so I used 1/3c cashew meal, 1/3c almond meal, and 1/3c flax meal. They were perfect!

  30. Stephanie says

    Just FYI, I didn’t have enough cashews so I tried walnuts instead and they did not turn out. I am heading to the store and will try again tomorrow!

  31. Peggy says

    My son and I thought these were the best pancakes we have ever had. FYI- I soaked my cashews first and they still turned out perfect! Thank you!!!

    • Mary says

      I’m about to try this recipe with a flax seed replacement for the eggs, as I am also allergic to eggs. Will let you know how it goes!

      • Mary says

        So, I made them with ground flax seed egg replacement (2 Tbsp ground flax, 6 Tbsp very hot water). The batter was VERY thick, so I ended up adding some water. Most of the pancakes were, let’s say, overdone. But there are none left. I will try them with eggs for my son for comparison sake and then see what I can do to make them more like that without eggs.

        • Ramona says

          Thank you for sharing your experience. I can’t have eggs either and was hoping someone had tried it with flax. I wonder how the recipe would work with a gelatin replacement. I’ll have to give that a try too!

          • Danielle says

            I am not allergic to eggs but what about a chia replacement. Seems like it might help with thickness since it is more liquidy than flax?

  32. Karen says

    Ok. It is very late and I am too tired. Just found the step by step under the ingredients list. Why did I not see that before? Too tired I guess. Still wondering about soaking the cashews though.

    • Mia says

      Disregard my reply about the instructions then :)

      For the cashews she recommends raw, but perhaps you should try soaking them if they haven’t worked for you in the past?

  33. Karen says

    Two questions: 1.) just dump it all in the blender at once? 2.) soak the cashews or not. Every time I don’t soak mine are horrible and don’t break down. I have a Blendtec so it’s not the blender. Love the comments to see what others have done.

    • Mia says

      No. Cashews first, then the next necessary ingredients as per the instructions.

      Not soaked, raw. I believe she uses a vitamix?

  34. Marian Hearn says

    I need a replacement for baking soda. I have gluten free, salt free baking powder and wonder how much to use?

  35. Beth says

    I have a question about Elana’s over-the-top yummy Shepherd’s Pie. Every time I make it, everyone eating raves over it and my husband wants it at least once a week. Here’s my question. The first time I made it there was a rich gravy. I haven’t been able to repeat that. I know it comes in from adding the chicken broth. The recipe says to reduce the liquid by 60%. I am very confused by that. I don’t remember what I did the first time as I have not been able to repeat it. Tonight I simmered it for 10 minutes but it still didn’t yield that yummy gravy.
    Anyone have any suggestions? By the way, if you haven’t tried this recipe, don’t wait any longer! : )

  36. Kate says

    I am allergic to all nuts and am looking to replace flour for ingredients…..I especially love pancakes.

    • michelle says

      Kate, I love pancakes too. Hemp butter or tahini may work, using hemp seeds or sesame seeds instead of cashews. I have made variations of this pancake recipe for a long time now and usually mix tahini in with my nut butters. I don’t remember the last time I made a “flour” based pancake.

      I also prefer pumpkin (or butternut squash) over banana, w/some cinnamon and nutmeg, but that might just be me.

    • Tara says

      If allergic to nuts, try The Paleo Mom’s plantain based pancakes. They are great. But, I’m excited to try these for a change of pace too.

  37. anne says

    Re: sub for cashews… We do one banana, one egg, big scoop of sun butter & vanilla & cinnamon. I sprinkle EL mini chips on when cooking. Awesome!

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