Chocolate Banana Pancakes

Chocolate Banana Pancakes

Yes, I’m posting two chocolate recipes in a row. I blame all the DIY projects we did this past weekend. I swear, I never want to tie another ribbon bow again.

Besides cramping my fingers making endless bows, I’m also trying to break in my wedding day shoes. I’m realizing that this is something I should have started months ago, but there is no time like a week before the wedding.

That seems to be our motto lately. ๐Ÿ™‚ You are looking at the King and Queen of Procrastination here, folks.

Chocolate Banana Pancakes

But enough wedding talk, I would rather talk about these delicious, fluffy chocolate banana pancakes. In fact, these pancakes were so delicious, they deserved their own sticky, maple-syrup drizzled close-up. I had been eating really healthy last week, so I didn’t feel too bad having a cheat breakfast. Besides, I don’t think of it as a cheat breakfast when bananas and coconut oil are substituted for all the butter and oils that are usually in pancakes. It was also a good way to use up a bunch of very ripe bananas that have been hanging out on our counter.

Chocolate Banana Pancakes

As you can see in the above photo, I couldn’t even resist these pancakes during the photoshoot and resorted to tearing off pieces in between shots. What else is a girl to do while she’s hopping up and down in her wedding shoes, trying to take photos of warm, chocolatey pancakes? Pray that no one looks at the pancakes in the back (or that her neighbours can’t hear her shoes on the hardwood floor!)

Chocolate Banana Pancakes


  • 1 cup flour
  • 3 tbsp cocoa powder
  • 3 tbsp brown sugar
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • Dash of salt
  • 1 large ripe banana
  • 1 tbsp coconut oil
  • 1 cup milk
  • 1 tsp vinegar
  • 1 large egg
  • 1 tsp vanilla


  1. Add vinegar to milk and set aside while you combine the other ingredients.
  2. In a large bowl, whisk together flour, cocoa powder, brown sugar, baking powder, baking soda and salt.
  3. In a another bowl, mash the banana with a fork. Add coconut oil, milk and vinegar mixture, egg and vanilla and mix well.
  4. Using a wooden spoon, combine dry ingredients with wet ingredients until just mixed.
  5. Begin to preheat your pan or skillet to medium heat. Apply butter or non-stick cooking spray if required.
  6. Ladle out 1/4 cup of batter onto the heated pan and flip when the pancake has bubbles on the surface. Cook until the other side is brown.Remove from heat and serve immediately with your choice of toppings.

Recipe adapted from The Comfort of Cooking

Leave a Reply

Your email address will not be published. Required fields are marked *