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These Paleo banana pancakes are delicious, chocolate chip filled gluten-free pancakes that taste like banana bread. They are the perfect healthy breakfast recipe!

Paleo banana pancakes with blueberries and almond butter on top.

Is there anything better for breakfast than warm banana pancakes covered in almond butter, maple syrup and fresh fruit on top? These gluten-free banana pancakes are fantastic! They have a great banana flavor and are trickled with melted chocolate chips.

Try my Paleo lemon poppy seed pancakes or Paleo blueberry pancakes for other Paleo pancake recipes.

Why this recipe works

  • The texture of these pancakes is perfect for soaking up maple syrup.
  • The combination of almond flour, coconut flour and arrowroot flour makes them Gluten-free.
  • This recipe is like banana bread in pancake form.
  • This recipe is great for those following a dairy-free, gluten-free, Paleo, or grain-free diet.
Gluten-free banana pancakes on a fork.

Recipe ingredients

  • Almond flour– blanched almond flour works best because it is more refined in texture.
  • Arrow root powder– this gives a good texture to gluten-free baked goods.
  • Coconut flour– this combines well with almond flour to give good texture to pancakes.
  • Bananas– make sure they are ripe!
  • Eggs– these bind the pancake batter together.
  • Apple sauce– this adds a nice sweetness to the pancakes.
  • Maple syrup– a small amount is used to add sweetness.
  • Baking soda– this helps the pancakes to rise.
  • Chocolate chips– make sure to use a brand that works for your dietary needs. Hu chocolate chips are dairy-free and Paleo. Enjoy life chocolate chips are dairy-free and allergy friendly.
  • Almond milk– make sure to use one that has no extra sugar and flavors.

See recipe card below for a full list of ingredients and measurements.

Healthy banana pancakes recipe on a plate with blueberries, and almond butter on top.

Additions/ Substitutions

  • Instead of arrow root powder, you can use tapioca flour.
  • Instead of maple syrup, you can use honey.
  • You can omit the chocolate chips if you don’t want chocolate.
  • Instead of almond milk, you can use any type of non-dairy milk of choice.

Expert tips

  • These pancakes taste great with almond butter on top.
  • Let the batter sit for a few minutes after it all comes together to let the coconut flour absorb properly.
  • The amount of time the pancake batter sits on the pan before flipping it depends on your stove and your pan. Keep an eye on the edges of the pancakes in the pan. If they look harder or have bubbles, then you can flip them.

Recipe FAQs

How do you store these pancakes?

Store in an airtight container in the fridge for 2-3 days.

What toppings are good on top?

Maple syrup, chocolate chips, nuts, sliced bananas, berries, almond butter, sunflower butter.

What can replace butter in pancakes?

Here, apple sauce replaced the butter. You can also use olive oil to replace butter in pancakes.

Dairy-free banana pancakes with a chunk cut out of it.

Other breakfast recipes you’ll love

Did you try this recipe? Please leave me a ⭐ review below!

5 from 5 votes

Paleo Banana Pancakes (Gluten-Free)

Servings: 6 pancakes
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Paleo banana pancakes with blueberries and almond butter on top.
Delicious fluffy grain-free, gluten-free, pancakes with a slight banana flavor, trickled with melted chocolate chips.

Ingredients 

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Instructions 

  • In a large bowl, mix ⅓ cup of mashed banana, 2 large eggs, 1 Tbs maple syrup, 1/3 cup apple sauce, and 1 tsp vanilla with a fork or whisk until well mixed.
  • Add ½ tsp baking soda, 1/2 cup almond flour, ¼ cup arrowroot flour, and ¼ cup coconut flour to the bowl and mix.
  • Fold in 1/3 cup chocolate chips.
  • Then add 3 Tbs of almond milk and mix into the batter.
  • Let the batter sit for a few minutes.
  • Heat oil in a large pan over medium-high heat, reduce the heat to medium and add 2 large spoonfuls of the batter per pancake to the pan and cook for a few minutes. Flip and cook for a minute or so. (Cooking speed depends on your stovetop, but you’ll know it’s time to flip them when they can easily be flipped using a spatula). I cooked 3 pancakes, regreased the pan and cooked 3 pancakes after that, this took about 10 minutes.

Notes

  • Instead of arrow root powder, you can use tapioca flour.
  • Instead of maple syrup, you can use honey.
  • You can omit the chocolate chips if you don’t want chocolate.
  • Instead of almond milk, you can use any type of non-dairy milk of choice.

Nutrition

Calories: 190kcalCarbohydrates: 22gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 55mgSodium: 133mgPotassium: 86mgFiber: 4gSugar: 6gVitamin A: 92IUVitamin C: 1mgCalcium: 44mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: Gluten-free, Paleo
Tried this recipe?Mention @perchancetocook or tag #perchancetocook!
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30 Comments

  1. Oh yum, these look and sound amazing! Much tastier and fancier (but still just as easy to make) as the pancakes I make! 🙂

  2. I love pancakes! Especially banana chocolate chip 🙂 I haven’t worked with arrowroot flour before. Is there a good substitute?

    1. You can use tapioca flour instead. Or potato/corn starch. I prefer how GF/Paleo goods turn out when mixing several flours though, so I’d try arrowroot flour out. 🙂