Healthy Chocolate Oatmeal Pancakes

side shot of stacks of chocolate pancakes topped with bananas syrup and chocolate chips

5 from 3 votes

Healthy Chocolate Oatmeal Pancakes are naturally sweetened with fresh banana and extra delicious topped with chocolate chips. Full of protein and gluten-free, this recipe creates oatmeal pancakes that are fluffy, soft, and rich with cacao and vanilla flavors!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Author: Rena

Ingredients

1 banana large, spotted, and mashed
1 egg large
1 tablespoon vanilla extract
½ teaspoon cinnamon powder
1 cup milk
1 cup oat flour
2 tablespoons cacao powder unsweetened; cocoa powder
1 teaspoon baking powder
cooking spray coconut oil

Optional Toppings

chocolate chips
banana slices
maple syrup
honey
nuts
whipped cream

Instructions

In a mixing bowl, whisk the mashed banana with the egg, vanilla extract, cinnamon powder, and milk.
Stir in the oat flour, cocoa powder, and baking powder.
Spray a pancake pan with coconut oil cooking spray and pour 1/3 cup of batter. Cook for 2 minutes, or until bubbles appear, then flip.
Continue to cook for 1-2 minutes. Repeat with the remaining batter.
Serve the chocolate oatmeal pancakes with a topping of choice.

Notes

Tips

For sweeter pancakes, add honey, maple syrup, or coconut sugar to the pancake batter.
You can use either a griddle or a large pan for cooking the pancakes.
Store the leftover pancakes in an airtight container or bag in the refrigerator for up to four days.
To freeze the pancakes, allow them to cool after to cooking, then transfer to a freezer-safe bag. Freeze for four months. Allow the pancakes to thaw in the microwave or refrigerator when ready to reheat.
Add nutmeg for extra flavors.
Feel free to add some Greek yogurt for extra protein and soft pancakes.
For extra protein, add a scoop of protein powder.
Alternatively, mix all of the ingredients in a food processor.

Nutrition