Mini Chocolate Banana Oatmeal Pancakes

These little pancakes are a sweet and decadent breakfast, but secretly gluten free and packed with nutrition. Quick and easy to make in your blender.
Course Breakfast
Cuisine American
Keyword blender recipe, gluten free, kid friendly, pancakes
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 7
Calories 100kcal
Author Brianne @ Cupcakes & Kale Chips


  • 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


  • 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.


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.


Serving: 4pancakes | Calories: 100kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Cholesterol: 53mg | Sodium: 106mg | Potassium: 284mg | Fiber: 3g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 3.4mg | Calcium: 51mg | Iron: 1mg