Banana Chocolate Chip Cassava Pancakes (Grain-Free, Dairy-Free Option)

We decided to move during one of the worst possible weekends—the “snow megaton,” as several people have called it. We had recently sold our house and bought a camper, but the first one didn’t work out, so we went and purchased a new one last week. We were originally going to pick it up Saturday, but when the weather called for 12 inches of snow, my husband went Friday night instead. He stayed late on the farm to make sure everything was hooked up and ready for us to come home from the motel Saturday morning.

As we’ve been moving during the snowstorm, it ended up being more like 3–5 inches with some icy patches. Being cooped up in a motel for a week with three kids can give you some strange cravings, and I had been really wanting homemade banana pancakes. So there I was, gathering things from our old camper for the new one, focused on one big goal: banana pancakes.

This morning, that craving finally became reality. I pulled out all the ingredients and got to work, making a batch of Banana Chocolate Chip Cassava Pancakes that were fluffy, tender, and naturally sweet—just what I needed after a week of chaos and snow.

Why These Pancakes Work:

These pancakes are grain-free, can be made dairy-free, and are studded with chocolate chips for a little morning indulgence. They’re soft like banana bread but cook up in minutes on your skillet, making them perfect for busy mornings or a cozy weekend breakfast.

Ingredients: (Organic)

2 large Happy Egg Company Organic eggs

1 additional egg white

1/2 cup organic Florida Crystals Cane sugar

2 very ripe bananas, mashed smooth

2 cups Ottos cassava flour

1 1/2 teaspoons baking soda

1 1/4 cups almond milk

1 tablespoon lemon juice

4 tablespoons butter, melted

(for dairy free use Miyoko's Organic Butter)

1/2 cup chocolate chips

(for dairy free use Nestle Organic Allergen Free Semi-sweet morsels)

Instructions:

Mash bananas until smooth.

Whisk in eggs, egg white, and sugar.

Stir in melted butter.

Mix in cassava flour and baking soda.

Stir in almond milk and lemon juice until thick but pourable.

Fold in chocolate chips.

Let batter rest 10 minutes.

Heat skillet on medium-low and grease lightly.

Scoop batter and gently spread.

Cook until edges are set and surface looks matte.

Flip once and cook until done.

Notes:

Cook low and slow to avoid over-browning.

Naturally sweet; syrup is optional.

Texture is like banana bread in pancake form—soft, tender, and irresistible.

After a week of snow, moving chaos, and motel living, these pancakes felt like a little bit of home on a plate. Soft, sweet, and comforting, they’re perfect for any morning that needs a boost—or just a reason to linger at the table a little longer. I hope they bring a little joy to your kitchen as they did to mine. Serve them with a drizzle of syrup, a pat of butter, or just as they are—you can’t go wrong.