3-Ingredient Chocolate Banana Pancakes (No Milk, No Sugar, No Flour)

Like a lot of you, we went bananas for the popular 2-ingredient, paleo-friendly pancake recipe that’s been such a huge hit on social media — just eggs and bananas! But we thought there was one thing missing: chocolate.

So we added cocoa powder and made these chocolatey, fruity, scrumptious and satisfying pancakes that won’t compromise most dietary restrictions (since they’re free of dairy, sugar, and flour).

Buzzing your batter in the blender helps to whip more air into the batter and give these pancakes a little lift, but they do turn out a bit thinner and more crepe-like than your typical pancakes. That just makes them perfect for rolling up with some fresh bananas slices or strawberries, or slathering with peanut butter for a hearty, healthy, and quick breakfast.

3-Ingredient Chocolate Banana Pancakes
Prep: 5 Mins | Total: 20 Mins
Serves: 6-8 small pancakes
Difficulty: Easy
Ingredients
1-2 Tablespoons Cocoa Powder
1 Medium Ripe Banana, mashed (about ⅓-½ cup)
2 Large eggs
Optional Upgrades
⅛ teaspoon Baking powder (for fluffier pancakes)
Pinch of Salt
¼ teaspoon Vanilla Extract
1 Tablespoon Honey
Butter or Coconut Oil, for cooking
Mix-Ins & Toppings
Chopped Nuts
Chocolate Chips
Fresh Berries
Sliced Bananas
Maple syrup, peanut butter, jam, powdered sugar, or other toppings to serve
Directions
Place the cocoa powder, banana, and eggs intp a blender along with any optional upgrades. Blend until the mixture is whipped and homogenous, about 1-2 minutes depending on your blender.
Preheat your oven to 200°F/95°C. Heat a griddle or nonstick pan over medium heat. Coat the pan with cooking spray or melt a little butter or coconut oil in the pan, if you like.
Spoon about 2 tablespoons (1 ounce) of batter into the hot pan. If using any mix-ins, add them to the pancakes at this time (while the first side is cooking). Cook the pancakes until they're golden brown on the first side, about 1 minute. Carefully flip the pancakes and cook on the second side until golden brown and set, another 1-2 minutes. Transfer the cooked pancakes to a baking sheet and cover loosely with aluminum foil while you cook the remaining pancakes.
Serve warm with toppings, if desired.

We were skeptical too, but you’ll be really surprised at how scrumptious these pancakes taste, even with such a very brief list of ingredients. If simplicity is your goal, stick with the basic recipe — they really don’t need a thing. But if you want these to taste more like traditional pancakes, feel free to add in a pinch of salt, a dash of vanilla, or a little baking powder to make them fluffier.

Recipe adapted from The Kitchn.