Gluten-Free Chocolate Chip Banana Pancakes
Gluten-Free Chocolate Chip Banana Pancakes
Ingredients
For the Dry Ingredients
- 1 1/2 cups gluten-free all-purpose flour blend
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Wet Ingredients
- 1 1/4 cups milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Add-ins & Serving
- 2 ripe bananas, mashed
- 3/4 cup semi-sweet chocolate chips
- 1 tablespoon butter, for greasing griddle
- 1/4 cup maple syrup, as needed
Instructions
- 1
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, baking powder, baking soda, and salt until well combined. Set aside.
⏱️ 2 min
- 2
In a separate medium mixing bowl, whisk together the milk, large egg, melted unsalted butter, and vanilla extract until smooth.
⏱️ 2 min
- 3
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are okay. Fold in the mashed ripe bananas and semi-sweet chocolate chips.
⏱️ 3 min
- 4
Heat a lightly buttered griddle or large non-stick pan over medium heat. The ideal temperature for pancakes is around 350°F. Pour about 1/4 cup of batter per pancake onto the hot griddle.
⏱️ 2 min•🌡️ 350
- 5
Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface of the pancakes. Flip carefully with a spatula and cook for another 1-2 minutes until the second side is also golden brown.
⏱️ 8 min•🌡️ 350
- 6
Transfer cooked pancakes to a plate and serve immediately with extra butter and maple syrup, as desired. Repeat with remaining batter, greasing the griddle as needed between batches.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Gluten-Free Chocolate Chip Banana Pancakes
Ingredients
For the Dry Ingredients
- 1 1/2 cups gluten-free all-purpose flour blend
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Wet Ingredients
- 1 1/4 cups milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Add-ins & Serving
- 2 ripe bananas, mashed
- 3/4 cup semi-sweet chocolate chips
- 1 tablespoon butter, for greasing griddle
- 1/4 cup maple syrup, as needed
Instructions
- 1
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, baking powder, baking soda, and salt until well combined. Set aside.
⏱️ 2 min - 2
In a separate medium mixing bowl, whisk together the milk, large egg, melted unsalted butter, and vanilla extract until smooth.
⏱️ 2 min - 3
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are okay. Fold in the mashed ripe bananas and semi-sweet chocolate chips.
⏱️ 3 min - 4
Heat a lightly buttered griddle or large non-stick pan over medium heat. The ideal temperature for pancakes is around 350°F. Pour about 1/4 cup of batter per pancake onto the hot griddle.
⏱️ 2 min•🌡️ 350 - 5
Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface of the pancakes. Flip carefully with a spatula and cook for another 1-2 minutes until the second side is also golden brown.
⏱️ 8 min•🌡️ 350 - 6
Transfer cooked pancakes to a plate and serve immediately with extra butter and maple syrup, as desired. Repeat with remaining batter, greasing the griddle as needed between batches.
⏱️ 3 min