Banana Chocolate Chip Pancakes For Lazy Sunday Mornings


When the weather cools, I like to slow down a bit and take it easy, especially on the weekends. We are fairly unscheduled on Saturday and Sunday which leaves plenty of time for brunch at home in our PJ’s.

While we do switch things up a bit from time to time, this banana pancake recipe usually makes an appearance at brunch time. It has the 3 main ingredients for a repeated recipe in our house:

  • It’s healthy-ish
  • It’s easy
  • My family will actually eat it

Seems like a simple list, but very few recipes make the cut!

Banana Chocolate Chip Pancake Recipe
These pancakes are kid approved!

Blender Banana Chocolate Chip Pancakes

This recipe is adapted from Everyday Detox by Megan Gilmore …with the addition of chocolate chips! (Check out her website, Detoxinista for more great, healthy recipes!)

The amounts listed here serve 2 people. I usually make 1 batch for my family of 3 and add in some fruit or chicken sausages on the side. It can be easily doubled or tripled for a larger crowd.

Banana Chocolate Chip Pancake Recipe


  • 2 ripe bananas, mashed (about 1 cup)
  • 4 eggs
  • 5 level tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt
  • 1/3 cup chocolate chips
  • Coconut oil, butter, or non-stick spray for frying

Banana Chocolate Chip Pancake Recipe

  1. Put the bananas, eggs, coconut flour, baking soda, vanilla, and salt in a blender (a high-speed one like a Vitamix works best) and blend until smooth.
  2. Stir in chocolate chips.
  3. Spray a pan with non-stick spray or melt the coconut oil or butter in a skillet over medium heat and pour the batter into the hot skillet, using about 1/4 cup of batter per pancake. If you need to, spread out the batter a bit to create a pancake that is about 4″ in diameter.
  4. Cook for approximately 4-5 minutes, until the edges are firm (this can vary depending on the size of your pancakes) then flip and cook an additional 2-3 minutes. Repeat with the remaining batter.


  • I move the cooked pancakes to my oven set on “Warm” while I am cooking. This way they stay warm and are all ready at the same time.
  • If you would prefer not to add the chocolate chips, you can omit them and serve the pancakes with maple syrup.
  • I use a Vitamix, but I think this recipe would work in a regular blender as long as the batter is smooth.


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Katie is a travel obsessed stay at home mom. She grew up in Central Ohio, but moved to New York City after high school to study at the Fashion Institute of Technology to pursue her dream of being a fashion designer. Thankfully, dreams can change. After working in the fashion industry she realized it wasn't what she was looking for. So, she moved back to Columbus to be near family. While in New York, Katie met and married her husband, Jason. Katie is now mom to 4 year old Ellie. She and her husband love to travel... a lot. Her love of travel combined with her desire to stop her brain from turning to mommy mush inspired her to start her blog, This platform lets her share her own travels as well as tips about her hobby, "travel hacking", aka how to use points and miles to travel for (almost) free! While traveling, Katie and her husband love to explore cities by foot which is great since she has a mild obsession with her daily number of Fitbit steps! She also recently got her open water scuba diving certification so destinations near water are high on her list of travel musts! Katie loves palm trees, yoga, fat cats and is a sucker for anything lined in leopard print. She believes that leggings are pants and purple is the best color. Her ultimate goal is to live a simple, happy life...and to travel as much as possible! In addition to her blog, you can find Katie on Instagram (@zenlifeandtravel) and (@zencolumbus) Twitter (@zen_life_travel) and Pinterest (@zenlifetravel).