Whole Grain Chocolate Banana Pancakes

  • Serves

    serves 2-4


Whole wheat pastry flour makes for a smooth, fluffy pancake, but if you want a heartier texture, use regular whole wheat and mix in ¼ cup instant oats.


  • 1 14 cups whole wheat pastry flour
  • 3 tbsp. cocoa powder
  • 1 12 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 12 tsp. Kosher salt
  • 14 cup sugar
  • 2 tbsp. butter, melted, plus more for pan
  • 12 tsp. vanilla extract
  • 1 cup milk
  • 1 medium very ripe banana, mashed (about 1/2 cup)
  • 1 egg
  • Sliced bananas and chocolate syrup, for serving


Step 1

Whisk flour, cocoa, soda, cinnamon, and salt in a bowl; set aside. Whisk sugar, 1 tbsp. butter, vanilla, milk, banana, and egg in another bowl until smooth. Slowly add dry ingredients to banana mixture, whisking until smooth. Heat a 12" nonstick skillet over medium heat; brush with melted butter. Working in batches, ladle about 1⁄4 cup of the batter for each pancake into skillet. Cook until bubbles form on tops of pancakes, 2-3 minutes. Flip pancakes and continue cooking until center is cooked through, about 2 minutes more. Serve with sliced bananas and drizzle with chocolate syrup.

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