Why settle for an ordinary breakfast when you can have these dairy-free chocolate chip banana pancakes? Today is National Chocolate Chip Day, so it seemed like an ideal time to revisit this delicious recipe. I first whipped it up back in late 2010, and it has continued to be a favorite.
Dairy-Free Chocolate Chip Banana Pancakes Worthy of a National Holiday
Some of you might be wondering how on earth I can make chocolate chip banana pancakes dairy-free. Believe it or not, chocolate is a naturally dairy-free food. but many so-called chocolatiers like to add milky ingredients to their bars and chips.
Fortunately, there has been a big shift toward purity in the chocolate industry, so there are now quite a few options for dairy-free chocolate chips. Even Nestle makes dairy-free morsels!
See my Dairy-Free Chocolate Chip Guide for dozens of brands. The list includes sugar-free options, too. And be sure to note that many brands are made on shared lines with milk chocolate. Companies usually clean the lines thoroughly between batches, but the potential cross-contamination risk could still be a problem for some individuals. I’ve included ingredients and allergen notes on that post to help get you started.
Special Diet Notes: Banana Chocolate Chip Pancakes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegetarian.
For egg-free & vegan banana chocolate chip pancakes, see my Egg Substitute Guide.
- 1¼ cups all-purpose flour (can sub whole wheat pastry flour for heartier pancakes)
- 1 tablespoon sugar (or your sweetener of choice)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1¼ cups plain or vanilla dairy-free milk beverage
- ½ cup mashed banana (about 1 large ripe banana)
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- ½ cup dairy-free chocolate chips, divided
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Add the milk beverage, banana, egg, and vanilla, and stir to combine. Fold in ¼ cup of the chocolate chips.
- Heat a griddle or skillet over medium heat. Add a little oil or cooking spray.
- Pour the batter onto the skillet or griddle to make 3-inch rounds. Cook about 2 minutes per side, or until the tops are bubbly. Flip the pancakes and cook for another 2 minutes, or until golden. Continue making pancakes in this fashion until the batter is used up, adding more oil or spray in between batches.
- Serve the pancakes topped with the remaining ¼ cup of chocolate chips (1 tablespoon per stack).