Chocolate Banana Pancakes
These chocolate banana pancakes are soft, fluffy, and packed with chocolate banana flavor! They're made with ripe banana, rolled oats, and cocoa powder, and come together right in the blender for an easy breakfast or snack.
Servings: 12 mini pancakes
Ingredients
- 1 medium overripe banana
- ½ cup old fashioned rolled oats
- 1 large egg
- 1 tbsp maple syrup
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ⅛ tsp salt
Instructions
- Add the banana and egg to a high-powered blender, placing them closest to the blades. Then add the rolled oats, cocoa powder, maple syrup, baking powder, vanilla extract, and salt.
- Blend until the mixture is completely smooth, stopping to scrape down the sides of the blender as needed. The batter should be thick but still scoopable. If it seems too thick, blend in 1 tablespoon of milk/water.
- Heat a nonstick skillet over medium-low heat and lightly grease it with butter or oil.
- Scoop about 1½ tablespoons of batter onto the heated skillet for each pancake. Cook for about 2 to 3 minutes, or until the edges look set and the pancakes release easily from the pan.
- Flip the pancakes and cook for another 1 to 2 minutes, or until cooked through. Repeat with the remaining batter, adjusting the heat as needed.
Notes
- Use a very ripe banana. The banana provides much of the sweetness in these pancakes, so use one with plenty of brown spots for the best flavor.
- Blend until completely smooth. Give the oats enough time to fully break down so the pancakes have a smooth, tender texture. The batter should be thick but still easy to scoop. If it becomes too thick, blend in 1 tablespoon of milk/ water.
- Cook over medium-low heat. The banana and maple syrup can cause the pancakes to brown quickly. Lower heat gives the centers enough time to cook through.
- Don't judge doneness by color alone. Since the batter is already brown from the cocoa powder, look for set edges and make sure the pancakes release easily from the skillet before flipping.
- If you're adding chocolate chips, I suggest using mini chocolate chips and sprinkling them directly onto each pancake makes it easier to evenly distribute them throughout the batch.
Nutrition
Calories: 33kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 66mg | Potassium: 63mg | Fiber: 1g | Sugar: 2g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 0.3mg
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