I love, love, love pancakes.
I think watching that scene in Matilda just made me crave pancakes every Saturday morning!
Chocolate pancakes sound indulgent, but these are secretly healthy and taste like dessert for breakfast.
I love making these on slow mornings when I want something cozy but still nourishing.
They’re fluffy, rich, and full of that deep cocoa flavor that feels like a treat, especially with a drizzle of maple syrup and a dollop of whipped cream on top.
I’m adding variations and substitutes at the bottom of the recipe.
Tips to Make It Even More Delicious
- Blend your batter in a high-speed blender for extra smooth and fluffy pancakes.
- Use Dutch-processed cocoa powder for that deep, rich chocolate flavor.
- Add a scoop of chocolate protein powder if you want a higher-protein breakfast.
- Top with zero-sugar whipped cream and crushed dark chocolate for a café-style look.
- Keep the heat medium — too high and the pancakes might burn before cooking through.
- You can freeze leftovers! Stack them with parchment paper in between and reheat in a toaster.
Healthy Chocolate Pancakes Recipe
Course: DessertDifficulty: Easy6
pancakes5
minutes10
minutesIngredients
1 ripe banana
2 eggs (or 2 flax eggs for vegan)
2 tablespoons unsweetened cocoa powder
2 tablespoons oat flour (or finely ground oats)
1 teaspoon baking powder
1 teaspoon vanilla extract
Pinch of salt
Maple syrup and raspberries for serving
Directions
- In a medium bowl, mash the banana until smooth. Whisk in eggs (or flax eggs) and vanilla until combined.
- Add cocoa powder, oat flour, baking powder, and salt. Stir until you have a thick, lump-free batter. If it feels too thick, add a tablespoon of milk (of your choice) to loosen it slightly.
- Heat a nonstick pan over medium heat and lightly grease it with oil or butter. Pour about ¼ cup of batter for each pancake and cook for 2–3 minutes per side until small bubbles appear on the surface.
- Flip carefully and cook another minute until fluffy. Stack them on a plate and top with a drizzle of maple syrup, zero-sugar whipped cream, and a few fresh raspberries.
Notes
- This goes so beautifully with a glass of hot black coffee.
Variations and Substitutes
- Vegan: Use flax eggs (2 tbsp ground flax + 5 tbsp water) instead of regular eggs.
- Gluten-free: Swap oat flour for almond flour or a gluten-free mix.
- Mint chocolate version: Add ¼ teaspoon peppermint extract to the batter.
- Mocha flavor: Stir in ½ teaspoon instant coffee powder.
- Extra indulgent: Drizzle melted dark chocolate instead of syrup.
Conclusion
These healthy chocolate pancakes are the perfect blend of cozy and nutritious, sweet enough to feel special, yet wholesome enough for breakfast.
They’re soft, chocolatey, and perfect for weekend mornings, especially with a cup of coffee and a good playlist.
If you love making easy healthy breakfasts, this non-stick pancake pan is amazing — it helps your pancakes cook evenly and flip perfectly every time.
