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!
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 over medium heat. 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. 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.