Chocolate Banana Blender Pancakes

4.5 from 2 votes
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Kids love the sweetness of these Mini Chocolate Banana Pancakes, and you’ll love that you can make them right in your blender with your overripe bananas. It’s a quick and easy breakfast that you can feel good about, and they are even naturally gluten free when you use GF oats. Make a double batch and save the extras in the freezer!

Why You’ll Love These Chocolate Banana Pancakes

  • Cuisine Inspiration: American
  • Primary Cooking Method: Stovetop
  • Dietary Info: Gluten-free, Dairy-free
  • Skill Level: Easy

When you have overripe bananas on the counter, your first thought might be banana bread. But if you only have a couple of bananas or want something that comes together faster, it’s time to whip up these chocolaty pancakes. My kids are always thrilled when I make a batch, and they are perfect to satisfy your chocolate cravings first thing in the morning. Here’s why they are so great…

  • So fast to make. The batter is made simply by tossing all of the ingredients in a blender. And since I like to make them mini, they cook up in minutes.
  • Fun size. We all know kids like little food, so just like my silver dollar pancakes, the mini size makes these extra fun.
  • Crave-worthy flavor. Cocoa powder makes them nice and chocolaty, and overripe bananas provide plenty of natural sweetness, with no extra sugar needed.
  • Ingredients you’ll love. As I said, there are no other sweeteners besides the banana. Eggs pack in protein, oats provide fiber, and flax seeds have omega-3s.
  • Easy to make gluten free. These are flourless pancakes, so as long as you use certified gluten free oats, they are naturally GF. They also happen to be dairy-free.
Mini chocolate banana pancakes stacked on a white plate on top of a striped napkin with more pancakes on a platter in the background.

Blender Pancakes Recipe Ingredients

Here is a quick overview of what you’ll need to make these mini pancakes. Be sure to scroll to the recipe card for the full amounts and detailed instructions.

  • Overripe bananas. Make sure they have brown spots, indicating they are overripe and sweet, because no additional sweetener is added to the recipe.
  • Eggs. You’ll need two.
  • Oats. Old-fashioned oats, not quick or instant. Be sure to use certified gluten free oats, if needed, Learn more in my article Are Oats Gluten Free?
  • Cocoa powder. Make sure it is unweetened.
  • Ground flax seeds. May also be called flax seed meal.
  • Baking powder.
  • Vanilla extract.
  • Salt.

How to Make Chocolate Banana Pancakes

These pancakes come together in a flash. Here’s how…

  • Make the batter. Add all of the ingredients to a blender and blend until smooth.
  • Cook the pancakes. Preheat your pan or griddle over medium-low heat. Scoop the batter about a tablespoon at a time onto the pan or griddle.  Cook the pancakes until the pancakes are firm enough to flip, then cook for another minute or two on the other side.
  • Serve and enjoy. You can sandwich peanut butter between a couple or top with butter and give ’em a drizzle of maple syrup, add fruit, or get extra indulgent with some chocolate sauce and whipped cream.
A closeup of a stack of six chocolate panckes.

Tips for the Best Blender Pancakes

Here are a few things to keep in mind when you make these choclate banana pancakes:

  • Get a good blender. Obviously, you need a blender to make blender pancakes. I am a huge fan of my Blendtec blender. In fact, I love it so much that I am a Blendtec ambassador and would love for you to check out Blendtec’s line of products (note that should you make any purchases through that link, I will receive a small commission).
  • Use a scoop. I like to use a small cookie scoop as it makes even pancakes in the perfect silver dollar size.
  • Double it up. These pancakes are freezer-friendly, which means it’s a great idea to make a double batch so you always have some on hand. Read on to see how I package them up for storage.
  • Use the right pan. For a single batch, I use my square pancake pan. But if I am making a double batch, I usually use my large electric griddle.

Syrup-soaked mini Banana Oatmeal Pancakes on a white plate with a fork in the top.

Proper Storage

Refrigerator: The banana pancakes can be stored in an airtight container for up to 3 to 4 days. Make sure they are sealed well so they don’t dry out. They do contain a lot of moisture from the bananas, so do keep an eye on them for spoilage.

Reheat: Warm up the pancakes in the microwave until they are steaming hot or place them back on a skillet for a minute or two on each side.

Freezer: Stack several together and wrap each stack in plastic wrap. Then place the stacks in an airtight container and pop it in the freezer. You can then grab a stack for each person the night before and let them thaw in the refrigerator. Or if you forget, you can unwrap the stack and defrost them on medium power in the microwave before reheating as directed above.

Six small chocolate banana pancakes on a white plate with a mini fork stuck in the middle.

What to Serve With Chocolate Banana Pancakes

The first thing to do is make sure you have some maple syrup or even peanut butter to smear on the pancakes. But there are lots of other ways to round out the meal.

A stack of mini chocolate Banana Blender Pancakes with syrup dripping off of them.
4.5 from 2 votes

Mini Chocolate Banana Pancakes

Kids love the sweetness of these Mini Chocolate Banana Pancakes, and you'll love that you can make them right in your blender with your overripe bananas. It's a quick and easy breakfast that you can feel good about, and they are even naturally gluten free. Make a double batch and save the extras in the freezer!
Prep: 8 minutes
Cook: 20 minutes
Total: 28 minutes

Ingredients

  • 2 large overripe bananas
  • 2 large eggs
  • 1/4 cup old-fashioned oats, certified gluten-free, if needed
  • 1 Tablespoon cocoa powder
  • 1/4 cup ground flax seed
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Combine all of the ingredients in a blender and blend until smooth.
  • Preheat your pan or griddle over medium-low heat and lightly coat with nonstick cooking spray.
  • Scoop the batter, a tablespoon at a time (I like to use a small cookie scoop), onto the hot pan. Let cook for 3-4 minutes, or until the edges start to look cooked, and the pancakes are firm enough to flip.
  • Flip the pancakes and cook for 1-2 minutes on the second side, or until cooked through.
  • Serve with butter, maple syrup, peanut butter, etc.

Notes

The pancakes freeze and reheat well. Wrap small stacks tightly in plastic wrap, then place in a plastic freezer back or airtight container to freeze.
Nutrition Facts
Mini Chocolate Banana Pancakes
Amount Per Serving (4 pancakes)
Calories 100 Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 53mg18%
Sodium 106mg4%
Potassium 284mg8%
Carbohydrates 13g4%
Fiber 3g12%
Sugar 5g6%
Protein 3g6%
Vitamin A 100IU2%
Vitamin C 3.4mg4%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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4 Comments
  1. ellenk

    Sounds great and healthy but how about without the cocoa? (allergy) Make the same, substitute, or pass? Thanks!!

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