These 5-ingredient chocolate banana pancakes are a go-to in my kitchen I made them for years! They are quick to make, comforting, and nourishing all at once. What makes these pancakes special? There’s no added sugar—just the natural sweetness of ripe bananas and the richness of cacao. Plus, the combination of oats and egg ensures they’re a balanced meal, perfect for breakfast or even a post-workout snack.
They’re ready in minutes, with no special equipment required. You’ll get four mini pancakes from this batter, ideal for staying full and fuelled. Serve with toppings like creamy yoghurt, crunchy cacao nibs, or a drizzle of peanut butter for the perfect finish.
Choose Your Favourite Topping
- Topped with Greek or coconut yoghurt, cacao nibs, and peanut butter. This is my favourite option: Greek yoghurt adds extra protein making it a high protein breakfast, peanut butter for some healthy fats and cacao nibs for a satisfying crunch.
- For a fresh and fruity start of the day served with berries and a drizzle of maple syrup
- Spread with almond butter and rolled up for a snack on-the-go.
- Stacked with protein yoghurt and granola for a more filling meal
Tips
- Use a ripe banana—the riper it is, the sweeter and softer your pancakes will be.
- Lid on while cooking helps them cook evenly and keeps the texture light and fluffy.
- Cook on low to medium heat to avoid burning and make sure they cook through.
- Make mini pancakes if you’re in a rush—they cook faster, are easy to flip and they look so appetising stacked on a plate.
- Double the batch and keep some in the fridge for the next day! The texture firm up while in the fridge making them even better the next day!
Swaps
Banana: I haven’t tried any other swap for this recipe but mashed sweet potato or applesauce should also work, although I recommend sticking to the recipe. Sweet potato and apple sauce will have a different flavour and texture.
Oats: Use oat flour or wholemeal flour instead for a smoother and denser texture.
Cacao powder: You could skip it for plain banana pancakes.
Egg: Swap with a flax egg (1 tbsp ground flax + 2.5 tbsp water) for a vegan version.
Baking powder: Optional, but you can replace with 1/4 tsp bicarbonate of soda + a squeeze of lemon juice.
Storage
Fridge: Store in an airtight container for up to 3 days. Reheat in a pan or toaster.
Freezer: Freeze between layers of baking paper in a container. Reheat straight from frozen in the toaster or pan.
Meal prep tip: Make a double batch and keep extras for quick breakfasts during the week.
More Pancakes Recipes
- Yoghurt & Oat Pancakes
- Healthy 5-Ingredient Banana Pancakes
- For a savoury option try Chickpea Pancake
Healthy 5 Ingredients Chocolate Banana Pancakes
Ingredients
- 1 banana ripe
- 30 g oats ~3 tbsp
- 1 tbsp cacao powder
- 1 egg
- 1/2 tsp baking powder
Instructions
- In a bowl add the banana and mash with a fork until it become a purée.
- Add the rest of the ingredients and mix.
- Pour 2-3 tbsp of the batter to for 1 small pancake. Repeat with the rest of the batter. You’ll be able to make 4 small pancakes with the ingredients. Add the lid to help an even cooking.
- Flip the pancakes over as soon as the first side is cooked and easily comes out with a spatula (~1 minute).
- Cook the other side, it should take ~30 secs.
- Serve with you favourite toppings.