Banana Chia Chocolate Pancakes

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Banana Chia Chocolate Pancakes

Fluffy, chocolate-studded pancakes with sweet banana slices caramelized right on top. These pancakes are made with simple pantry staples, a touch of maple syrup, and a sprinkle of chia seeds for extra nutrition. Perfect for breakfast, brunch, or even dessert!
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Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Meal Type: Breakfast, Dessert, Snacks
Special: 10 Ingredients or Less, 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Stove
Ingredient: Bananas, Chocolate
Servings: 8 - 10 pancakes (about 4 servings)
Ingredients
  • 2 ½ cup(s) self-raising flour
  • 1 teaspoon(s) chia seeds
  • Pinch(es) salt
  • 2 tablespoon(s) light oil (such as canola or vegetable)
  • 1 ⅔ cup(s) plant-based milk (such as oat or soy)
  • 2 tablespoon(s) maple syrup
  • 3.5 oz dark chocolate roughly chopped (about ½ cup)
  • 2 bananas thinly sliced
US Customary - Metric
Instructions
  • Mix dry ingredients: In a large bowl, sift together the flour, chia seeds, and a pinch of salt.
  • Add wet ingredients: Stir in the melted oil, plant milk, and maple syrup until just combined. The batter should be thick but spoonable. Fold in the chopped chocolate. Let rest for 5 minutes to allow the chia seeds to hydrate slightly.
  • Cook pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with oil. Spoon about ½ cup of batter per pancake into the pan. Place a few banana slices on top of each.
  • Flip: Cook for 3–4 minutes, until bubbles form and the edges look set. Flip and cook another 2–3 minutes until golden and cooked through. Adjust heat as needed to prevent burning.
  • Serve: Stack pancakes and serve warm, with extra banana slices, maple syrup, or a sprinkle of powdered sugar if desired.
Notes
Oil-Free Option: Replace oil in the batter with 2 tablespoons unsweetened applesauce. Cook pancakes on a good non-stick skillet without added oil.
Gluten-Free: Use a gluten-free self-raising flour blend (or make your own with 2 ½ cups GF flour, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, and pinch of salt).
Make Ahead: Pancakes freeze well. Layer with parchment between each, freeze in a sealed container, and reheat in a toaster or skillet.
Chocolate Options: Use dairy-free chocolate chips for convenience. For a lighter option, reduce chocolate to 2 oz (55 g).
Nutrition
Serving: 1pancake (recipe makes 8 pancakes) | Calories: 310kcal | Carbohydrates: 46g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 29mg | Potassium: 316mg | Fiber: 3g | Sugar: 11g | Vitamin A: 218IU | Vitamin C: 6mg | Calcium: 94mg | Iron: 2mg
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