These Banana Chocolate Chip Pancakes are a simple, healthy recipe made with only seven ingredients, including the coconut oil used for cooking. They’re one of my easy low-carb breakfast options that help make mornings less stressful and more delicious.
Low-Carb Pancakes Made with Cashews
Using ground cashews instead of wheat flour reduces carbohydrates and helps stabilize blood sugar, making these pancakes a good choice for people watching carbs. Cashews also perform well in grain-free and gluten-free baking, which is why I prefer them in this recipe.
Budget-Friendly Cashew Recipes
I wrote the first grain-free cookbook from a major publisher in 2008, Paleo Cooking from Elana’s Pantry. Almond flour can be expensive, so cashews are a cost-effective alternative for many home cooks. If you’re cooking on a budget, try other cashew-based recipes—no flour required. My one-bowl Cashew Bread is a popular five-ingredient sandwich bread that proves nut-based recipes can be simple and affordable.
My Experience with Low-Carb, Gluten-Free Eating
I was diagnosed with celiac disease in 1998 and began a gluten-free diet, then later transitioned to a grain-free paleo approach for better results. I avoid high-carb ingredients like rice and potato flours and focus on grain-free alternatives. Over the years I’ve developed nearly 2,000 grain-free recipes, experimenting with what works best for digestion and health.
The Grain-Free Paleo Approach
I avoid grains, potatoes, and corn because they cause digestive issues for me, but nut-based foods are usually easy to digest. Individual needs vary, so what works for me may not be right for everyone.
Serve These Gluten-Free Pancakes for Dinner
Although they make a great weekend breakfast, these quick pancakes are also a favorite for “breakfast for dinner.” I like to serve them with an egg dish on Sunday nights—my family enjoys the change of routine.
Banana Chocolate Chip Pancakes
Print
Email
Pin Recipe
Ingredients
- 1 cup cashews
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup mashed banana
- 1 tablespoon vanilla extract
- ¼ cup chocolate chips
- coconut oil for cooking
Instructions
-
Place the cashews in a food processor and pulse until they are finely ground; it’s normal for the nuts to begin forming a paste.
-
Add the baking soda and pulse briefly to combine.
-
Add the eggs, mashed banana, and vanilla; process until the batter is very smooth.
-
Stir the chocolate chips in by hand.
-
Heat coconut oil in a 9-inch skillet over medium heat.
-
Spoon the batter onto the skillet about 1 tablespoon at a time to form small pancakes.
-
When bubbles form on the surface, flip the pancakes and cook 1 to 2 minutes more on the second side.
-
Serve warm with maple syrup or a fruit syrup of your choice.
Equipment
Notes on These Cashew Pancakes
A few quick notes: don’t worry if the cashews begin to form a paste while grinding—that’s normal and the batter still works. Also, this recipe uses one tablespoon of vanilla for extra flavor; that amount is intentional and adds natural sweetness.
Substitutions and Tips
I tried substituting almond flour for the ground cashews in this recipe and it didn’t produce the same result. If you experiment with alternatives, share your experience in the comments so others can learn from your trials. Substitutions sometimes work and sometimes don’t—testing is the best way to know.
Pancake Options with Almond Flour
If you prefer almond flour pancakes, try the Paleo Pancakes in my cookbook, Paleo Cooking from Elana’s Pantry. That recipe is a reliable option for cooks who want a more traditional almond-flour-based pancake.
Kid-Approved and Crowd-Pleasing
These flourless pancakes are popular with kids and teens. On one testing day, a group of high school baseball players devoured them with maple syrup before practice. They’re a hit with hungry families and make a great kid-friendly breakfast or dinner.
This post is an archive favorite first published in 2014.