Healthy Chocolate "Banana Bread" Pancakes

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  • 1 large ripe banana, mashed (about ¾ cup)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 scoop of chocolate bone broth protein or Organixx Clean Sourced Collagens
  • 1 teaspoon aluminum-free baking powder
  • ¼ cup almond flour or other gluten-free flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon sea salt
  • ¼ cup chopped pecan pieces and/or dark chocolate chips (optional)
  • Coconut oil for frying pancakes


  1. Mash banana in large bowl with a fork until smooth. Add eggs and vanilla and mix until well combined.
  2. In a separate bowl sift together the dry ingredients.
  3. Add dry ingredients to wet ingredients and stir together just until everything is well incorporated and the pancake batter is smooth. If using, stir in nut pieces and chocolate chips.
  4. Heat skillet over med-low heat. Pan is ready when water sizzles on the pan. Add enough coconut oil to grease bottom of pan. Cook pancakes as usual. Approximately 1-2 minutes per side until golden brown on both sides.
  5. Serve immediately drizzled with warmed raw honey or pure maple syrup.
  6. Garnish with fresh fruit.


Serves 4. Per Serving (based on using almond flour):

Calories: 154.7 |
Total Fat: 8.5 g |
Total Carbohydrate: 10.4 g |
Dietary Fiber: 1.9 g |
Protein: 9.9 g


  1. Had the pancakes for a second time and they were very good. Fed three so I tripled the recipe. Did not have Chocolate Bone Broth so substituted vanilla in its place. Substitution worked well and we, in effect, had Vanilla Banana Bread Pancakes. Used pecans and no chocolate. Very good. Tripling the recipe proved just right for three adults. Definitely will prepare again.

    Thanks for such a good recipe.

  2. Good thing you said how much banana because my 2 large bananas didn’t even fill one cup. Glad I had more. They were good though.

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