This post may contain affiliate links. Read my disclosure policy.
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.
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.
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.
Tips for the Best Blender 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.
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.
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.
- Have Some Yogurt. Then top it with some Chocolate Granola for more chocolaty goodness at breakfast.
- Make a Smoothie. This Chocolate Mint Smoothie tastes like a minty milkshake, or you can balance the chocolate with a Maple Cinnamon Blueberry Smoothie.
- Serve With Fruit. A Tropical Fruit Salad is a great idea, or try Mixed Berry Coconut Chia Pudding Parfaits for something more filling.
- Add More Protein. A serving of Hawaiian Scrambled Eggs has savory-sweet flavors, and you can never go wrong with bacon or Sage Breakfast Sausage.
- Wet Your Whistle. Blended Iced Coffee will wake up mom and dad while the kids sip on Chocolate Milk.
Mini Chocolate Banana Pancakes
- 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.