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Unsweetened cocoa adds a fun color and depth in flavor to these chocolate banana pancakes that your little one is sure to love! 

Who doesn’t love chocolate? The chocolate flavor in these pancakes is obtained by adding a little unsweetened cocoa powder to the batter. It adds a subtle flavor, making for a great breakfast treat!

What You’ll Need

Here is what you’ll need to make these chocolate banana pancakes:

• Banana: The main source of sweetness for these pancakes. Try to use a banana that is very ripe with several brown spots. The riper the banana, the sweeter the pancakes.
• Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these pancakes gluten-free.
• Egg: Used as a binder to help hold the pancakes together.
• Cinnamon: Provides an extra warm spice and subtle sweetness.
• Unsweetened Cocoa Powder: For the chocolatey flavor!
• Baking Powder: Optional ingredient to make the pancakes more fluffy in texture.
• Butter/Oil: To grease the pan.

Step By Step Instructions

1. Blend all of the ingredients together until smooth. 
2. Spoon out tablespoon amounts of batter and form small circles on a greased pan to cook.
3. Once bubbles begin to form, flip over the pancakes and cook for a couple of minutes on the other side.

Ingredient Substitutions

• Egg: You may replace the eggs with flax eggs. To make one flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
• Oats: You may replace the oats with all-purpose flour or whole wheat flour. I used old-fashioned rolled oats in this recipe, but you may also use quick oats, though the amount needed may vary.
• Baking powder: Baking powder is an optional ingredient, but can be added to obtain a fluffier pancake.

Storage Instructions

Let the pancakes completely cool and store them in an airtight container for up to 2 days in the refrigerator. To freeze, store in a freezer-safe Ziploc bag with parchment paper-lined between them for up to 2 months. You may reheat on low heat in a pan or simply microwave for 20-30 seconds, or until warmed through!

Recipe Notes

• Cocoa powder does contain a small amount of caffeine, so be mindful of that when deciding whether to offer these pancakes to your baby. The amount of unsweetened cocoa powder used in this recipe is very small.
• Low heat is very important in this recipe! These pancakes can burn easily if the heat is too high, so make sure to cook on low heat and make sure that your pan is preheated before adding the batter.
• I love using this nutribullet blender to blend the ingredients into a smooth batter!
• Use a very light layer of oil when greasing the pan, wiping away any excess.

You may also like:

• Spinach Banana Pancakes
• Cinnamon Apple Pancakes
• Blueberry Oat Pancakes