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Side shot of a stack of chocolate chip pancakes with maple syrup on a white plate

Chocolate Chip Pancakes

These Healthy Chocolate Chip Pancakes are light, thick, fluffy and easy to make in one bowl. They're made with almond flour, cashew butter and dairy-free chocolate chips for the perfect special breakfast or weekend brunch. Freezer-friendly, gluten-free, dairy-free, grain-free, paleo with low carb, keto and vegan options.

Course Breakfast
Cuisine American
Keyword banana pancakes, chocolate chip pancakes, gluten free pancake recipe, gluten free pancakes, healthy pancakes, homemade pancake recipe, paleo pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 pancakes (1/4 cup)
Calories 194 kcal
Author Kelly


  • 2 large eggs
  • 1 egg white , whipped to stiff peaks (optional but highly recommended for extra thick and fluffy pancakes)
  • 4 tablespoons mashed ripened banana
  • 2 tablespoons unsalted and creamy cashew butter , be sure not to use nut butter near the bottom of the jar. May also sub with unsalted almond butter OR nut or seed butter of your choice
  • 2 tablespoons coconut sugar

    , can sub with Lakanto golden monkfruit sweetener or preferred granulated sweetener

  • 2 tablespoons unsweetened almond milk or preferred milk
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup super-fine blanched almond flour sift or use a fork to fluff it out first if you see any clumps
  • 2 tablespoons plant-based protein powder , we like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite. We have not tested this with a Whey protein powder since we wanted to keep this recipe dairy-free but feel free to do so if it fits with your dietary preference. If you prefer not to use protein powder, you may sub with 2 tablespoons of sifted or fluffed Tapioca flour or Almond Flour (for low carb / keto).
  • 1 1/2 tablespoons coconut flour , sift or use a fork to fluff it out first if you see any clumps
  • 1 teaspoon baking powder
  • 2/3 teaspoons ground cinnamon
  • 1/3 - 1/2 cup dairy-free chocolate chips more for topping + more for topping
  • Avocado oil spray or ghee for griddle


  1. In a large bowl, beat the eggs then whisk in the mashed banana, nut or seed butter and coconut sugar. Pour in the milk, apple cider vinegar and vanilla and mix until smooth.

    For extra fluffy pancakes, separate the egg whites and whip until stiff peaks then fold into the batter after you add the baking powder.

    Whipped egg whites in a clear mixing bowl
  2. Slowly add almond flour, tapioca flour, coconut flour, baking powder, cinnamon, salt, and baking powder and stir until the batter is combined. Gently fold in ⅓ cup of chocolate chips. The batter should be somewhat thick. Allow the batter to rest for 3-5 minutes - this helps the batter thicken up.

    Chocolate chip pancake batter in a clear mixing bowl
  3. Preheat a griddle or a large skillet on medium-low heat - medium heat. It's important to allow the pancakes to cook low and slow since they are grain free. Coat the griddle or pan with avocado oil spray, coconut oil spray or ghee.

    Drop scant 1/4 cup rounds onto the griddle.

    Top view of 4 keto pancake batter rounds on a white griddle pan
  4. Cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes. GENTLY flip and cook for another 2-4 minutes or until golden brown and the middle is cooked through.

  5. Serve with maple syrup, chocolate chips, melted ghee/vegan  butter or whipped coconut cream, if desired.

    45 degree angle of a stack of gluten free chocolate chip pancakes on a white plate with a pat of vegan butter

Recipe Notes

Nutritional info calculated without the banana topping.

How to store:

These pancakes will store well in a resealable bag or airtight container in the fridge for 3-5 days.

You can store the banana topping in an airtight container the fridge for 3-5 days. We don't recommend freezing the topping as it may turn mushy.

How to freeze: 

Line cooked pancakes on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the pancakes are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.

How to reheat 

To reheat these pancakes, you won't even have to thaw them! Simply remove from the freezer and pop them into the oven, toaster oven or air fryer. Warm them up on a low setting to avoid burning or overcooking them. We usually warm our pancakes at 325F for 10 minutes.

If you prefer to use a microwave, place them on a plate and on medium power and heat for 10-20 seconds, checking on them frequently.

Nutrition Facts
Chocolate Chip Pancakes
Amount Per Serving (1 pancake (1/4 cup batter))
Calories 194 Calories from Fat 99
% Daily Value*
Fat 11g17%
Monounsaturated Fat 3g
Carbohydrates 19g6%
Fiber 3g12%
Sugar 11g12%
Protein 7g14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.