These delicious and heathy 3 Ingredient Chocolate Banana Pancake could not be easier to make. They are packed with chocolate and banana flavour, gluten free and ready in minutes!
This recipe couldn’t be easier! All you need is: eggs, banana and cocoa powder. I use a blender or a food processor to mix this up. But you can also mash the banana with a fork and then mix in the cacao powder until no more lumps of the cocoa remain. Then add the eggs and whisk it all together with the fork.
These Chocolate Banana Pancake are BIG hit with my kids for breakfast or an after school snack.
Another favourite are these Banana oatmeal pancakes and these Greek Yoghurt Lemon Pancakes.
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Ingredients
All you need to make these healthy and delicious pancakes just 3 ingredients, take a look at the list below. For the for the ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Banana, use a very ripe banana that id sweet and soft.
- Eggs, preferably organic
- Cocoa powder, use a good quality that is unsweetened
See recipe card for quantities.
Instructions
This 3 ingredient pancake recipe comes together really fast and easy. Follow along with the with the step-by-step photos below. For the full written instructions see the recipe card at the bottom.
Add all the ingredients to a food processor or blender.
Process until smooth.
Heat a frying pan on medium hight heat with a little butter. Add a few tablespoons batter.
Cook until set on top and golden brown on the bottom. Flip and fry the other side until golden.
Hint: If you don’t have a food processor or blender, you can mash the banana with a fork. Add the cocoa powder and stir until no more lumps of the cocoa powder remains. Then stir in the eggs and cook as directed.
Toppings
Some of my favourite toppings for these 3 ingredients chocolate banana pancakes are:
- Fresh fruit, like strawberries, blueberries or sliced banana.
- Yoghurt, use your favourite. I like a thick vanilla or greek yoghurt.
- Maple syrup, for a little extra sweetness.
- Strawberry chia jam, or store bought jam.
- Peanut butter, or other nut butter.
- Granola, this homemade Chocolate Peanut Butter Granola or Air fryer granola tastes great and adds a little crunch.
Substitutions and variations
- Cocoa powder – instead of cocoa powder, use the same amount of chocolate protein powder
- Baking powder – add ½ teaspoon for a little lighter and fluffier pancakes.
For more chocolate pancakes, check out this Chocolate Oat Pancakes recipe or these fluffy Greek Yoghurt Chocolate Pancakes.
Mix ins
Add one or a few on these suggested add ins to the pancake batter. Stir them in after the batter is blended.
- Chocolate chips
- Chopped nuts
- A pinch of salt
Storage
Once the pancakes are cooled down, pack them up in an airtight container and store them in the fridge for up to 3-4 days.
You can also freeze these pancakes in an airtight container or ziplock bag for up to 3 months. They make a great meal-prep, double the recipe and freeze the pancaked in portion size.
Top tip
A fun twist to the breakfast pancake is to make them into sweet breakfast tacos, like the photo below. Top the pancakes with some greek yoghurt, strawberries, a peanut butter drizzle and my homemade Healthy Chocolate Peanut Butter Granola.
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These delicious and heathy 3 Ingredient Chocolate Banana Pancake could not be easier to make. They are packed with chocolate and banana flavour, gluten free and ready in minutes!
- 1 very ripe banana
- 2 eggs
- 3 teaspoon cocoa powder
- butter or oil for frying
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Heat a large skillet on medium heat with some butter or oil.
Pour 2-3 tablespoons of the pancake batter into small pancakes. The batter will be very loose, cook until set on top and golden brown on the bottom. Flip and fry the other side until golden. This recipe makes about 10-12 pancakes in total.
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Serve with maple syrup and your favorite fresh berries or chia jam.
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