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Top down view of chocolate banana pancakes on white plate with banana slices.
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Double Chocolate Banana Pancakes

These chocolate banana pancakes are fluffy and moist, made with buttermilk, whole wheat flour, cacao as well as chocolate chips for an extra chocolatey finish.
Course Breakfast
Cuisine Low fat, vegetarian
Prep Time 6 minutes
Cook Time 16 minutes
Total Time 22 minutes
Servings 16 pancakes
Calories 66kcal
Author Monika Dabrowski

Equipment

  • Non-stick frying pan

Ingredients

  • 1 cup+1tbsp mashed banana
  • 2⅔ tablespoons cacao powder or cocoa powder
  • ⅔ cups buttermilk or kefir
  • 2 large eggs
  • 1 tablespoon oil any
  • 1 teaspoon vanilla extract
  • ¾ cup+1tbsp whole wheat/wholemeal flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ cup chocolate chips
US Customary - Metric

Instructions

  • Mash the bananas using a fork until creamy.
  • Whisk together the banana, eggs, buttermilk, oil and vanilla extract until thoroughly combined.
    Whisk in the cacao, baking powder and bicarbonate of soda.
  • Gradually whisk in the flour. When you’ve added most of the flour add the chocolate chips and whisk in along with the remaining flour. Stop stirring as soon as the flour is no longer visible.
  • Heat approx. 1 tablespoon of oil over a low/medium heat (so the oil doesn’t burn). Add spoonfuls of the batter to the pan and smooth out the top of each pancake if needed. Do not overcrowd the pan.
  • Cook the pancakes over a fairly low heat for about 2.5-3 minutes until bubbles start appearing on top. Flip, add a little more (½-1 tablespoon) oil and continue cooking for 2 more minutes or so.
    Remove your chocolate banana pancakes from the heat and serve immediately.
    Tip: If your pancakes start browning too quickly lower the heat (check after about 1 minute) but do not turn them over too soon as they may not be cooked through.

Notes

  • Use very ripe/overripe bananas for maximum natural sweetness.
  • Do not overmix the batter.
  • I recommend using a non-stick pancake pan – your pancakes won’t stick to the pan and you won’t need to use very much oil.
  • Cook the pancakes slowly – over a low/medium heat – to ensure they are cooked through and do not brown too quickly.
  • Best served immediately.
  • Any leftover chocolate banana pancakes can be refrigerated, once completely cooled, in an airtight container, and served the next day (they will still be good though not quite as good as freshly made). Reheat in the microwave.
  • To freeze these pancake arrange them in an airtight container in-between pieces of parchment paper, so they don’t touch each other and freeze for up to 3 months.
  • The nutritional information does not include the oil used for frying the pancakes.

Nutrition

Serving: 1pancake | Calories: 66kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 22mg | Sodium: 54mg | Potassium: 138mg | Fiber: 1g | Sugar: 4g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg