Banana Chocolate No Sugar

Banana chocolate pancakes satisfy a sweet craving without any added sugar making them the perfect simple breakfast for toddlers kids and adults alike. The natural sweetness of bananas makes these pancakes feel special even though they are made from just three wholesome ingredients. I love whipping these up on extra sleepy mornings when I want something cozy and filling but still quick and easy.

I first made these pancakes when my youngest was cutting back on sugar but still wanted a chocolatey treat. Now we make them almost every weekend and customize them with seasonal fruit or nut butter on top.

Ingredients

• Ripe bananas: Two ripe bananas mashed add natural sweetness and keep the pancakes moist. Look for bananas with plenty of brown spots for the best flavor.
• Eggs: Two eggs bind everything together and give these pancakes structure. Fresh farm eggs make for the fluffiest results.
• Unsweetened cocoa powder: Two tablespoons provide deep chocolate flavor without any sugar. Choose a high quality cocoa powder for the richest pancakes.

Instructions

Mix the Batter:

In a medium mixing bowl mash the ripe bananas thoroughly until mostly smooth. Add the eggs and unsweetened cocoa powder and mix well until the batter is cohesive with very few lumps left. This step helps break down the banana and fully incorporate the cocoa for even chocolate flavor.

Preheat and Grease the Skillet:

Heat a nonstick skillet over medium heat. Once hot lightly grease the surface using a bit of oil or non stick spray. This prevents sticking and helps create golden edges on the pancakes.

Cook the Pancakes:

Spoon small rounds of batter onto the heated skillet using about two tablespoons per pancake. Allow to cook undisturbed for two to three minutes until the pancakes are set around the edges and small bubbles appear on top.

Flip and Finish Cooking:

Carefully flip each pancake using a thin spatula. Cook for another one to two minutes until both sides are firm and lightly browned. Transfer to a plate and repeat with the remaining batter.

Serve Warm:

Enjoy the pancakes right away with your favorite toppings like fresh fruit or a drizzle of nut butter for extra richness and protein.

Banana always reminds me of my grandmother who used to say ripe bananas turn every pancake into dessert. My favorite part is watching my kids sneak the extra pancakes straight from the plate when I am not looking.

Storage Tips

Store leftover pancakes in an airtight container in the refrigerator for up to two days. Reheat in a nonstick skillet or pop them in the toaster for easy weekday breakfasts. For longer storage freeze pancakes separated by parchment and reheat directly from frozen.

Ingredient Substitutions

Chia eggs can replace regular eggs for a vegan version just mix one tablespoon chia seeds with two and a half tablespoons water for each egg. Try cacao powder in place of cocoa for a robust chocolatey depth or add a sprinkle of cinnamon for a bit more warmth.

Serving Suggestions

Pile pancakes with fresh berries and a dollop of Greek yogurt for a more decadent start. Sliced strawberries or blueberries make the breakfast extra bright. For little ones a smear of almond butter turns these into an after school snack.

Cultural Context

Banana based pancakes pop up all around the globe from Southeast Asia to South America. This American home kitchen version is as wholesome as it is quick focusing on simple ingredients and crowd pleasing flavor.

Seasonal Adaptations

Stir in a pinch of pumpkin spice or nutmeg during fall months. Top with sautéed apples and cinnamon when apples are in season. Add a handful of fresh raspberries or cherries in summer for bursts of juicy sweetness.

Success Stories

These pancakes have rescued many hectic mornings and have become part of our Sunday tradition. My neighbor now makes double batches and freezes half for grab and go breakfasts during the school year.

Freezer Meal Conversion

Let the pancakes cool completely and arrange in a single layer on a baking sheet. Freeze until solid then transfer to a resealable bag. They reheat in the toaster or skillet in just a few minutes so you always have a healthy breakfast ready.

With just three ingredients and zero extra sugar these pancakes are a fast wholesome treat. Make a batch once and they are sure to become a breakfast favorite in your home too.

Common Recipe Questions

→ How do I achieve a fluffy texture?

Use very ripe bananas and mix the batter until just combined to keep the pancakes light and airy.

→ Can I substitute cocoa powder?

Yes, you can use carob powder or omit it for plain banana pancakes with a milder flavor profile.

→ What are the ideal toppings?

Fresh fruit, nut butter, or a sprinkle of seeds add flavor and nutrition to these pancakes.

→ Is this suitable for gluten-free diets?

Yes, all listed ingredients are naturally gluten-free, making this a safe option for those avoiding gluten.

→ Can this be prepared ahead of time?

Absolutely. Store cooked pancakes in an airtight container and reheat gently for best texture.