Drizzling syrup onto a stack of Chocolate Chocolate Chip Pancakes topped with sliced banana
4.82 from 16 votes

Chocolate Chocolate Chip Pancakes (GF)

Fluffy chocolate chocolate chip pancakes made in 20 minutes with wholesome ingredients. The perfect vegan, gluten-free, naturally sweetened breakfast!
Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 (pancakes)
Category: Breakfast
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days



  • 3/4 cup gluten-free oat flour* (I ground mine from whole oats)
  • 3/4 cup gluten-free all-purpose flour (I used my DIY blend)
  • 1/4 cup almond flour* (not almond meal, OR sub more gluten-free blend)
  • 1/3 cup cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 medium ripe banana (the riper the better)
  • 1 1/2 Tbsp melted coconut oil* (plus more for cooking)
  • 1 tsp vanilla extract (optional)
  • 1 1/2 Tbsp maple syrup (I like Grade A)
  • 1 1/4 cup non-dairy milk (I used plain unsweetened almond milk)
  • 1/4 cup vegan dark or semi-sweet chocolate chips (I prefer Enjoy Life)

FOR SERVING optional


  1. To a large bowl, add oat flour, gluten-free flour, almond flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.
  2. To a separate mixing bowl, add banana and mash. Then add melted coconut oil, vanilla extract (optional), and maple syrup and whisk to combine. Then add non-dairy milk and whisk to combine. If the coconut oil hardens or clumps, it's not a big deal. You can microwave (for 45 seconds - 1 minute) to remelt - otherwise proceed.
  3. Add the wet ingredients to the dry ingredients and gently fold everything together. Then add the chocolate chips (see photo) and gently fold/mix until the batter is well combined. It should be thick but pourable/scoopable. If too thin, add more gluten-free or almond flour. If too thick, thin with a little non-dairy milk.
  4. Heat a large nonstick skillet, griddle, or cast-iron skillet over medium heat. Carefully rub skillet with coconut oil.
  5. Once hot, spoon 1/4 - 1/3 cup of the batter onto skillet. Cook until surface of pancakes have some bubbles and the edges appear dry (~2 minutes). Carefully flip pancakes and cook until browned on the underside (~2 minutes more).
  6. Transfer cooked pancakes to a baking sheet or plate and keep warm in a 200-degree F (94 C) oven. Continue cooking until all batter is used up - about 12 pancakes (as original recipe is written).

  7. These pancakes are delicious on their own, but they're amplified with toppings (see options above). Store cooled leftover pancakes (without toppings) in a container separated with wax or parchment paper to prevent sticking. Will keep in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat in the toaster oven or oven until hot.


*If you can't tolerate oats, you can try subbing a blend of gluten-free flour and almond flour, but I haven't tested it that way and can't guarantee the results.
*If nut-free, sub the almond milk for rice or light coconut milk. And sub the almond flour for additional gluten-free flour blend.
*If oil-free, try subbing the oil with applesauce or 1 Tbsp (15 g) nut butter.
*Nutrition information is a rough estimate for 1 of 12 pancakes without toppings.
*These pancakes are adapted from the Life Changing Banana Walnut Pancakes.

Nutrition Per Serving (1 of 12 pancakes)