Chocolate Banana Pancakes

I'm completely obsessed with banana pancakes. For the past week, I had a bunch of unused ripped bananas on the counter so I decided to use them for making pancakes. After I made Blueberry Banana Pancakes, I just kept going. And here's my brand-new obsession. Chocolate Banana Pancakes.

Soft and fluffy. Cinnamony, deep dark, and full of dark chocolate flavor. I tell you, these chocolate and banana pancakes are incredible. Topped with the chocolate sauce they are just so.... so tempting.

And if you think they are loaded with sugar and processed ingredients, think again. These deep dark beauties are totally healthy. Made with heart-healthy oats, antioxidant-rich cacao powder, and without any added sugar, they are delightful.

Ingredients used

This oatmeal chocolate pancake recipe is very simple. You will need only a few pantry ingredients:

• Oats. Healthy, and filling, oats are a great substitute for regular flour. They are an excellent source of fiber, especially beta-glucan, a type of soluble fiber that keeps our hearts healthy. They also support healthy digestion and strong immunity. I used rolled oats in this recipe.
• Milk of choice. I used oat milk, but you can use whatever milk you prefer. Note that coconut milk won't work well here.
• Banana. Banana is a great fruit. Sweet and packed with nutrients, a great substitute for added sugars in pancakes, smoothies, or waffles. Bananas are high in fiber and many essential micronutrients, including potassium, vitamin B6, vitamin C, and magnesium. (Source)
• Cacao powder. It's 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. (Source) Cacao gave a gorgeous chocolaty flavor and made these banana pancakes absolutely irresistible.
• Sweetener (optional). I recommend honey or maple syrup.

To give the pancakes extra flavor and boost, I tossed in some superfoods as well:

• Ceylon cinnamon. It's loaded with flavor and powerful antioxidants with anti-inflammatory properties. (Source)
• Hemp seeds. They are an excellent source of healthy Omega-3s and a great source of proteins. (Source) A great addition to pancakes.

Other pantry ingredients you’ll need:

• Egg - I used free-range, pasture-raised. 
• Baking powder.
• Pinch of salt.
• Extra virgin coconut oil or cooking spray - for greasing the pancake pan.

How to make Chocolate Banana Pancakes

Chocolate banana pancakes are really easy to make. It will take you 15 minutes TOPS! - and you need only basic equipment.

Equipment used

• Measuring cups.
• High-speed blender. 
• Pancake pan - or any pan with a non-stick surface.
• Flexible silicone spatula - for flipping the pancakes. 

Step by step instructions

• Step 1: Prepare the ingredients.
  • Start with preparing and measuring all the ingredients. I like to use measuring cups.
• Step 2: Mix the ingredients.
  • Place all the ingredients in a blender. Note: add wet ingredients first for easier blending.
  • Mix everything at high speed until you get a smooth texture.
  • This is a good time to taste the pancake batter and add additional sweetener if you think the mixture is not sweet enough.
  • Let the batter rest for a minute. Oats will soak some of the moisture, and pancake batter will thicken.
  • If pancake batter turns out too dense, add a bit more liquid - milk or water. Mix again. Pancake batter should be dense but runny.
• Step 3: Bake the pancakes.
  • In the meantime, heat the pancake pan over medium heat and coat it with coconut oil cooking spray or coconut oil using the brush. 
  • For each pancake, drop ¼ cup of batter into the pan.
  • Cook for 1-2 minutes until pancake is lightly browned. 
  • Flip the pancake carefully with a flexible silicone spatula and cook for another minute. 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 pancake batter.
• Step 4: Add toppings and serve.
  • Top the pancakes with different toppings. You can be creative here and use ingredients you like.
  • Serve and enjoy!

Substitutions

• You can use rolled oats or quick oats.
• You can use oat milk, almond milk, cashew 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.
• You can substitute cacao powder with cocoa powder.
• Substitute hemp seeds with ground flax seeds or chia seeds.
• Make it vegan: Swap egg with a 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, strawberries, cherries, raspberries.
• Drizzle them with chocolate syrup, maple syrup, or honey.
• Top them with nut butter: hazelnut butter, peanut butter.
• Sprinkle them with chopped nuts: hazelnuts, pecans, walnuts, and dried fruits: raisins, sultanas, or goji berries.

Tips for storing

• Keep oatmeal pancakes in an air-tight food container refrigerated. They will last up to 4 days.
• To freeze pancakes: Take the pancakes and place each pancake individually in a wax paper bag 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.
• You can warm pancakes in the microwave. But don't overheat them. They will become soggy.

Recipe tips

• When adding ingredients to a blender, always add the liquids first. Doing this will help your blender run easily and this will prevent making lumps.
• Use a high-power blender to ensure everything blends well and the batter is smooth. 
• Make sure you let the batter rest for a minute. Oats will soak some of the moisture, and pancake batter will thicken. This is very important because you don't want runny pancake batter.
• If you let the batter sit overnight, it will become dense so you may need to add a bit more liquid - milk or water.
• Always taste the butter. If you feel that pancakes are not sweet enough for your taste, add more sweetener.
• I recommend using honey or maple syrup. Make sure you use honey in runny form. Date syrup or molasses are great options too. You can also use stevia or any low-carb sweetener. Adding sweetener is totally based on your preference.
• Make sure to use organic virgin coconut oil rather than refined versions.

You may like these recipes too:

• Chocolate Banana Waffles
• Chocolate Waffles
• Lemon Poppy Seed Pancakes
• 10 Easy Healthy Pancakes Recipes

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