Serving Size: 1

Yield: 1 Pancake

*Dairy free; can be nut and gluten free

Prep Time: 15 minutes

Cook Time: 15 – 20 minutes

Total Time: 35 minutes

“People are so used to eating terrible pancakes, no matter how you mess up, they’re going to be great. And if you make fresh orange juice, they’ll be over the moon.”

Ruth Reichl

If I have learned one thing in all my time on this Earth, it is that mashed bananas and chocolate will always be tasty together.



My favorite things about this recipe are a) it only uses one bowl and one pan, b) it is quick and easy, and c) sharing is optional.



  • 1/2 ripe medium banana
  • 2/3 cups water
  • 1/2 cup rolled or old fashioned oats
  • 1 tsp cocoa powder
  • 1 tsp instant coffee or espresso powder (optional)*
  • 1 tsp binding agent **
  • Small handful of dark chocolate chips
  • Splash of vanilla extract
  • Sprinkle of cinnamon
  • Sprinkle of nutmeg
  • Dash of salt

Toppings (optional, but recommended)

  • Spoonful of jam or preserves 
  • Spoonful of peanut butter 
  • Fresh fruit


*If you decide not to add the coffee, feel free to add more cocoa powder

** The kind of binding agent is your choice. It should be some kind of flour (ie. all-purpose flour, almond flour, tapioca flour), nut butter (substitute 1/2 – 1 tbsp), or an egg. This will help keep the pancake from blobbing after it cooks.


1. In a medium bowl, combine banana and water. Using a fork, mash the banana until no large chunks remain. If you want, you can continue to mash it until no chunks remain (I like the little bits).

2. Add the remaining ingredients EXCEPT for the toppings and mix thoroughly.

If it looks a little wet, that is ok! It should appear soupy.

3. In a small, nonstick skillet, heat a 1/4 tablespoon of butter until melted over medium to medium-high heat. Pour all the batter into the pan, making sure to spread the oats so there aren’t any piles. If you would like, stick a few more chocolate chips on top. Cook for approximately 15 minutes or until most of the water has boiled off.

This can be done in a small cast iron skillet and baked in the oven at 350F for about 20 minutes. This will give a slightly crispier exterior. I don’t always have a cast iron on hand and my oven can be a little crumby so I resort to the stove top. If made in the cast iron, you can eat right out of the skillet. However! Keep in mind that the skillet will be extremely hot.

4. Remove from heat, add your favorite toppings, and enjoy!

*Note, I haven’t tried making this pancake for more than 1 serving, but it should work the same in a larger skillet or baking pan. Just increase the cooking time based on appearance — when most of the liquid has evaporated and the edges begin to pull away from the sides of the pan, it should be just about done. Keep an eye on the bottom though to make sure it doesn’t burn!