Chocolate Banana Pancakes

Thick and fluffy, these healthy Chocolate Banana Pancakes are a delightful chocolaty treat – perfect breakfast option. Loaded with OATS and made WITHOUT ADDED SUGARS, they are satisfying and completely guilt-free. Too good to be true!

I can now officially and publicly declare – I’m completely obsessed with banana pancakes. Lately, you see, by some strange coincidence, I have so much unused, ripe bananas in my house… Which, of course, than FORCES me to make these sweet fluffy delights like all the time. Thick and loaded with yumminess. Honestly, can you blame me for craving them?

After I made Blueberry Banana Pancakes a couple of weeks ago, I just keep making these silly excuses to make more of these sweet banana pancakes. And here’s my brand-new obsession. Chocolate Banana Pancakes.

Soft and fluffy (of course!). Cinnamony, deep dark and chocolaty. I tell you, these banana pancakes are incredible. Topped with chocolate sauce they do look indulgent. BUT if you think they are loaded with sugary, unnecessary, and unhealthy calories, oh, you’re so wrong!

These chocolate beauties are totally guilt-free, made without ANY ADDED SUGARS, filled with SUPERFOODS and hearty OATS. Plus, these Chocolate Banana Pancakes are super-easy to make. Effortless really. You just need a few simple ingredients, a blender, and a pancake pan. Mornings, or noons, or evenings, you going to love this chocolate gorgeousness. And I bet your family will enjoy them too.

Chocolate Banana Pancakes ingredients

All ingredients in this recipe contribute to our health in some way, so this chocolate treat is far from empty sweet calories. To make these delicious Chocolate Banana Pancakes you’ll need:

• OATS: Healthy and filling, oats are stapled food in my pantry. It’s one of my favorite grain. They are a great choice for breakfast since they are an excellent source of fiber, especially beta-glucan that is known for its power to lower cholesterol and keep your heart healthy (1). Also, oats are high in vitamins, minerals, and some powerful antioxidants. + Proteins. YES, proteins!! They are nutritious and so versatile. When making banana pancakes, you can use quick oats or rolled oats. 
• BANANA: Banana is a great fruit. Sweet and packed with nutrients. Bananas are high in fiber and many essential micronutrients, including potassium, vitamin B6, vitamin C, and magnesium. (2) They are also packed with antioxidants. (3) I used a ripe banana here in this recipe. It gave pancakes sweetness, so there’s no need to add extra sugars. Meaning you’ll eat less unnecessary sugars and calories. But if you feel like pancakes are not sweet enough for your taste, you can add some pure maple syrup or honey.
• MILK: I used oat milk in this recipe because oat milk is naturally creamy and sweet, plus it has so many benefits too. Oat milk is a popular dairy-free milk substitute. Naturally, oat milk isn’t as nutritious as whole oats, that’s why it’s often enriched with nutrients — including calcium, potassium, iron, and vitamins A and D. But oat milk is unique because it’s free of many of the allergens found in other types of milk. Plus, the same as whole oats, it contains beta-glucans — a soluble fiber that may offer heart health benefits (4).
• CACAO POWDER: In this recipe I used raw cacao powder that is unprocessed, bitter, deep-flavored and incredibly healthy. Cacao is one of the richest sources of polyphenols – an antioxidant that has been linked to many health benefits, including reduced inflammation, better blood flow, lower blood pressure, and improved cholesterol and blood sugar levels. (5) Cacao gave a gorgeous chocolaty flavor and made these banana pancakes absolutely irresistible.

To enhance these banana pancakes with flavor and some more NUTRIENTS, I also added:

• CEYLON CINNAMON: Ceylon cinnamon, also known as “true” cinnamon, is a highly delicious spice with many health benefits. Cinnamon is loaded with powerful antioxidants with anti-inflammatory properties. (6, 7) Cinnamon gave these banana pancakes a truly wonderful flavor. 
• HEMP SEEDS: Hemp seeds are loaded with healthy fats. They are exceptionally rich in two essential fatty acids, omega-6 and omega-3 but also a great source of high-quality proteins. (8) Hemps seeds enriched these pancakes with nutrients and made it more filling and super healthy.

Other pantry ingredients you’ll need:

• Egg
• Vanilla extract
• Salt
• Baking powder

If you feel that pancakes are not sweet enough for your taste, you can add some sweetener. I suggest raw honey. Raw honey is unrefined sweetener with many health benefits. It will give pancakes subtle sweetness yet won’t overload them with much sugary calories. Marple syrup is another great choice. It is also considered non-refined sugar, meaning much healthier option. 

How to make Chocolate Banana Pancakes

• Prepare and measure all ingredients using measuring cups. 
• Place 1 ripe banana, 1 medium egg, 3/4 cup oat milk, and 1 teaspoon vanilla extract in a blender. Blend on high for few seconds until ingredients combine.
• Add in 1 1/2 cup oats, 1/4 cup cacao powder, 2 tablespoon hemp seeds, 2 teaspoon cinnamon, 1/2 teaspoon baking powder, and pinch of salt. Blend on high until the batter is smooth (about 1-2 minutes). 
• Heat a skillet or pancake pan over medium heat and coat with coconut oil cooking spray or melted coconut oil using the brush. 
• For each pancake, drop 1/4 cup of batter into the pan. Cook 2-3 minutes, until pancake is lightly browned. 
• Flip the pancake carefully with flexible silicone spatula and cook another 2-3 minutes. Transfer to a plate. 
• Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
• Repeat the process with the remaining batter.
• Serve pancakes immediately, topped with melted dark chocolate, chocolate sauce, maple syrup, bananas, goji berries, cacao nibs or dark chocolate chips.
• Makes 6 pancakes that serves 2-3 people.

Substitutions

• You can use quick oats or rolled oats here.  
• You can swap oat milk for almond milk or organic soy milk. Cow’s milk works fine here too.
• Coconut milk won’t work well here. 
• Make sure to choose organic virgin coconut oil rather than refined versions.
• You can substitute coconut oil with avocado oil. 
• Substitute hemp seeds with flax seeds (for more Omega-3’s) or chia seeds (for more fibers).
• You can use raw honey or maple syrup. 
• MAKE IT VEGAN: Swap egg with flax or chia egg. Use non-dairy milk.
• MAKE IT GLUTEN-FREE: Use certified gluten-free oats. 

Tips for serving

• Top Chocolate Banana Pancakes with FRESH FRUITS: banana slices, blueberries, strawberries, or any other high antioxidant berry fruit.
• Pour over melted dark chocolate or homemade chocolate sauce. 
• Sprinkle with: goji berries, cacao nibs or dark chocolate chips.
• You can be creative here and choose any other toppings you like.

Tips for storing

• Keep covered in the refrigerator for up to 4 days. 
• HOW TO FREEZE: : Take your cooked and cooled pancakes and place each pancake individually in wax paper bags or stack between wax paper. Store wrapped pancakes in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
• Pancakes can be warmed in the microwave. Be careful not to overheat them.

Let me sum up why I LOVE these chocolate filled oatmeal banana pancakes. They are:

• Made with all natural, WHOLESOME ingredients.
• Fluffy and full of beautiful dark chocolate flavor.
• Easy to make in just 15 minutes.
• Needs only a few simple ingredients.
• Completely added sugar-free.
• Low-calorie and rich in nutrients – quality fibers, plant-based proteins, and minerals.
• Packed with heart-healthy fats and antioxidants.
• Perfect quick & HEALTHY breakfast, kids school snack or afternoon dessert.
• Delicious and satisfying, 100% guilt-free! 

So next time when you got unused bananas, give these chocolate beauties a try. Just be warned – these pancakes tend to be little addictive. + Your family might go “bananas” for these pancakes too!

Enjoy!

5 from 26 votes

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Chocolate Banana Pancakes recipe

Thick, fluffy, and incredibly satisfying, Chocolate Banana Pancakes are a delightful family treat. Made with cacao powder, OATS and without added sugars, these banana pancakes are heart-healthy, high in fiber breakfast, done in 15 minutes!

Course Breakfast

Cuisine American, British, International

Keyword chocolate banana oat pancakes, chocolate banana pancakes, easy banana pancakes, healthy banana pancakes

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 15 minutes

Servings 6 pancakes

Calories 162 kcal

Author Natalie

Ingredients

• 1 1/2 cup oats rolled or quick oats
• 3/4 cup oat milk
• 1 banana
• 1 egg
• 1/4 cup cacao powder
• 2 tablespoon hemp seeds
• 2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Pinch of salt
• Pure maple syrup or honey, to taste if desired

Instructions

1. Place 1 ripe banana, 1 medium egg, 3/4 cup oat milk, and 1 teaspoon vanilla extract in a blender.
2. Blend on high for few seconds until ingredients combine.

3. Add in 1 1/2 cup oats, 1/4 cup cacao powder, 2 tablespoon hemp seeds, 2 teaspoon cinnamon, 1/2 teaspoon baking powder, and pinch of salt.

4. Blend on high until the batter is smooth (about 1-2 minutes).
5. Heat a skillet over medium heat. Coat with coconut oil cooking spray or melted coconut oil using the brush.
6. For each pancake, drop 1/4 cup of batter into the pan.
7. Cook 2-3 minutes, until pancake is lightly browned.
8. Flip the pancake carefully with flexible silicone spatula and cook another 2-3 minutes. Transfer to a plate.
9. Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
10. Repeat the process with the remaining batter.
11. Serve pancakes immediately, topped with melted dark chocolate, chocolate sauce, maple syrup, bananas, goji berries, cacao nibs or dark chocolate chips.

Recipe Notes

Makes 6 pancakes that serves 2-3 people.

Substitutions
You can use quick oats or rolled oats here.
You can swap oat milk for almond milk or organic soy milk. Cow’s milk works fine here too. Coconut milk won’t work well here.
You can substitute coconut oil with avocado oil.
MAKE IT VEGAN: Swap egg with flax or chia egg. Use non-dairy milk.
MAKE IT GLUTEN-FREE: Use certified gluten-free oats.

Tips for storing
Keep covered in the refrigerator for up to 4 days. 

As a measure, I used US cup (240ml).

Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.

Nutrition Facts

Chocolate Banana Pancakes recipe

Amount Per Serving (1 pancake)

Calories 162 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 27mg9%

Sodium 27mg1%

Potassium 257mg7%

Carbohydrates 24g8%

Fiber 4g17%

Sugar 5g6%

Protein 7g14%

Vitamin A 140IU3%

Vitamin C 2mg2%

Calcium 90mg9%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

More healthy breakfast recipes 

• Peanut Butter Oatmeal Pancakes
• Blueberry Pancake Casserole
• Oatmeal Waffles
• Cinnamon Roll Oatmeal Bake

If you’ve tried this Chocolate Banana Pancakes recipe or any other recipe on Natalie’s Health, please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you!