These Paleo banana pancakes are soft, chocolate-chip-studded, gluten-free pancakes that taste like banana bread — an ideal healthy breakfast option.
Warm banana pancakes drizzled with almond butter, maple syrup and served with fresh fruit — what could be better? These gluten-free banana pancakes deliver a pronounced banana flavor with melty chocolate chips throughout.
Table of Contents
- Why this recipe works
- Recipe ingredients
- Additions/ Substitutions
- Expert tips
- Recipe FAQs
- Other breakfast recipes you’ll love
- Paleo Banana Pancakes (Gluten-Free) Recipe
Why this recipe works
- The pancakes have a tender texture that soaks up maple syrup well.
- A blend of almond, coconut and arrowroot flours keeps them gluten-free while delivering a good mouthfeel.
- They capture the flavor of banana bread in pancake form.
- Suitable for dairy-free, grain-free, Paleo, and gluten-free diets when you choose compliant ingredients.
Recipe ingredients
- Almond flour – blanched almond flour is best for a finer texture.
- Arrowroot powder – adds structure and lightness to gluten-free bakes.
- Coconut flour – pairs with almond flour to improve texture and absorbency.
- Bananas – use ripe bananas for the best sweetness and flavor.
- Eggs – bind the batter and add lift.
- Applesauce – replaces butter while adding moisture and sweetness.
- Maple syrup – a touch of sweetener to enhance flavor.
- Baking soda – helps the pancakes rise slightly.
- Chocolate chips – choose a brand that fits your dietary needs (dairy-free if required).
- Almond milk – use unsweetened almond milk or any unsweetened non-dairy milk.
See the recipe card below for exact measurements.
Additions/ Substitutions
- Swap arrowroot powder for tapioca flour if needed.
- Use honey in place of maple syrup.
- Omit chocolate chips for a simpler pancake or add chopped nuts for crunch.
- Any unsweetened non-dairy milk can replace almond milk.
Expert tips
- Serve with almond butter for extra richness and protein.
- Allow the batter to rest a few minutes so the coconut flour can fully absorb the liquid.
- Cooking time varies by stovetop and pan — flip when the edges look set and bubbles appear on the surface.
Recipe FAQs
Keep cooled pancakes in an airtight container in the refrigerator for 2–3 days.
Try maple syrup, extra chocolate chips, nuts, sliced bananas, berries, almond or sunflower butter.
This recipe uses applesauce instead of butter. You can also use olive oil, coconut oil, or another neutral oil.
Other breakfast recipes you’ll love
Dairy free crepes
Gluten free quiche Lorraine with a potato crust
Breakfast banana sushi
Greek yogurt pancakes
Did you try this recipe? Please leave me a ⭐ review below!
Paleo Banana Pancakes (Gluten-Free)
Ingredients
- ⅓ cup of mashed bananas, (about 1 small banana)
- 2 large eggs
- 1 Tbs maple syrup
- 1/3 cup applesauce
- 1 tsp vanilla
- ½ tsp baking soda
- 1/2 cup almond flour
- ¼ cup arrowroot flour
- ¼ cup coconut flour
- 1/3 cup chocolate chips
- 3 Tbs almond milk
Instructions
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In a large bowl, whisk together ⅓ cup mashed banana, 2 large eggs, 1 tablespoon maple syrup, 1/3 cup applesauce and 1 teaspoon vanilla until smooth.
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Stir in ½ teaspoon baking soda, 1/2 cup almond flour, ¼ cup arrowroot flour and ¼ cup coconut flour until combined.
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Fold in 1/3 cup chocolate chips.
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Add 3 tablespoons almond milk and mix to reach a pourable batter. Let the batter rest a few minutes so the coconut flour absorbs the liquid.
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Heat a little oil in a large skillet over medium-high heat, then reduce to medium. Drop two large spoonfuls of batter per pancake into the pan and cook until the edges set and bubbles form on the surface. Flip and cook for another minute or so. Cook in batches, re-greasing the pan as needed; total cook time is about 10 minutes.
Notes
- Arrowroot can be swapped for tapioca flour.
- Maple syrup can be replaced with honey if preferred.
- Omit chocolate chips if you prefer plain banana pancakes.
- Any unsweetened non-dairy milk works instead of almond milk.
Nutrition
Nutrition information is an approximation.