Cocoa and Banana Pancakes, fluffy, fragrant, and ready in minutes for a delicious breakfast, and they are also egg-free.
The cocoa and banana pancakes are a simple and quick recipe, perfect for those who love to start the day with a sweet but light breakfast. Egg-free and with few ingredients, they are prepared in less than 20 minutes and offer all the softness of classic pancakes, with the added intense flavor of cocoa and the natural sweetness of banana.
Ideal for the weekend or when you crave something good without much effort, these pancakes are fluffy and fragrant thanks to the ripe banana, which replaces the eggs and gives a perfect texture. The unsweetened cocoa balances the flavor and makes them irresistible even without adding butter or excess fats.
You can serve them plain or enrich them with yogurt, honey, fresh fruit, or a drizzle of hazelnut cream. And if you want to make them even more delicious, add a few chocolate chips or a pinch of cinnamon.
The egg-free banana and cocoa pancakes are the perfect idea for a healthy, soft, and flavorful breakfast.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the contact form at the end of the page.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Stovetop
- Seasonality: All seasons
- Energy 145.49 (Kcal)
- Carbohydrates 31.98 (g) of which sugars 10.66 (g)
- Proteins 4.41 (g)
- Fat 1.59 (g) of which saturated 0.85 (g)of which unsaturated 0.51 (g)
- Fibers 2.22 (g)
- Sodium 1.68 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cocoa and Banana Pancakes
- 1 banana (ripe)
- 2/3 cup milk
- 1 teaspoon baking powder
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cups all-purpose flour
- 3 tablespoons sugar
Tools
- Bowl
- Pan
Cocoa and Banana Pancakes
Start preparing the cocoa and banana pancakes by peeling the banana and mashing it with a fork until it becomes a puree.
Add the white or brown sugar and mix well.
Continue by sifting the unsweetened cocoa and adding it to the other ingredients.
Pour the milk in slowly while continuing to mix.
Sift the flour and baking powder into the mixing bowl.
Stir until you get a uniform and fairly thick batter.
Heat a non-stick pan on the stove or lightly oil a regular one.
For each pancake, pour two spoonfuls of batter, cover, and cook for 3 minutes.
Flip the pancakes, cover again, and cook for another 2 minutes.
Serve the cocoa and banana pancakes immediately with maple syrup or honey.
Cocoa and Banana Pancakes: Delicious Breakfast in 20 Minutes
The cocoa and banana pancakes are delicious when freshly made, but they also keep well for 2-3 days in the fridge, stored in an airtight container. Simply heat them for a few seconds in a pan or microwave to make them soft like freshly prepared. If you prefer, you can also freeze them in portions and thaw them as needed: perfect for a ready breakfast in no time!
To make them even more delicious, try adding chocolate chips, a pinch of cinnamon, or a handful of chopped hazelnuts to the batter. For a lighter version, replace part of the milk with plant-based milk or add a spoonful of plain yogurt for a creamy touch.
Serve them with fresh seasonal fruit, honey, maple syrup, or hazelnut cream, and turn your breakfast into a moment of pure sweetness. Simple, genuine, and fragrant, these cocoa and banana pancakes will win everyone over from the first bite.
Also try the Coffee and Banana Smoothie: Fresh, Healthy, and Super Energizing.
Can I make cocoa and banana pancakes without milk?
Yes! You can replace cow’s milk with a plant-based drink, such as oat, soy, or almond milk. The result remains soft and tasty, perfect even for those following a lactose-free or vegan diet.
Can I use whole wheat flour instead of all-purpose?
Sure, although the pancakes will be slightly denser. Alternatively, you can use half all-purpose and half whole wheat flour for a good balance between lightness and fiber.
How to know if the banana is ripe enough?
Choose a banana with a well-spotted peel: the riper it is, the sweeter and creamier it will be, making the pancakes naturally fragrant without needing much sugar.
How to store cocoa and banana pancakes?
Store them in the fridge in an airtight container for 2-3 days. Before enjoying them, heat them for a few seconds in a pan or microwave: they will return to being soft and fragrant like freshly made.
Can I cook cocoa and banana pancakes in an air fryer?
Yes, although the result will be slightly different from the pan version. Pour some batter into small paper cases or non-stick molds, cook at 320°F for about 6-7 minutes, and you will get mini cocoa and banana pancakes that are soft and fragrant. Perfect for an alternative breakfast or to take on the go!
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