Banana-Oat Chocolate Chip Pancakes

The combination of bananas and chocolate chips makes these healthy pancakes taste decadent enough to serve for dessert. Use a large nonstick griddle to prepare them in batches. If you don’t have strawberries, then get creative with other fruits, jams, or spreads.


  • 2 ripe bananas, mashed (about 1 cup)
  • ¾ cup unsweetened, unflavored plant milk or water
  • 1 cup whole-wheat or oat flour
  • ½ cup rolled oats
  • ¾ teaspoon baking powder
  • Pinch of sea salt
  • ¼ cup grain-sweetened chocolate chips
  • 6 ounces (about 1 cup) strawberries, cut into halves, for serving


  • Whisk the bananas and milk in a medium bowl.
  • Whisk the flour, oats, baking powder, and salt in another bowl.
  • Add the wet ingredients into the dry ingredients and stir gently to combine. Stir in the chocolate chips.
  • Heat a nonstick griddle over low heat. For each pancake, pour ½ cup batter onto the griddle and spread gently. Cook for 2 to 3 minutes, until the pancakes look slightly dry on top and are golden brown on the bottom, and release easily from the pan. Flip and cook for 2 to 3 minutes more.
  • Repeat with remaining batter, wiping off the griddle between batches. Serve hot with fresh fruit.

Comments (31)

(5 from 21 votes)

Recipe Rating

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Batter very thick, didn’t cook through, very gooey texture, very heavy pancakes.


I followed your recipe, cooked at 350 And they turned out gooey.this seams to be a reoccurring thing with pancakes. Would you have any suggestions?

Mary Lynn Hamrick

I did add a bit more almond milk, as the batter seemed thick, but the result was one of the tastiest pancakes I've ever had. Won't be going back to the traditional anytime soon!




I added water to get a thinner consistency.


I’m wondering what temperature is low heat? I use an electric griddle.


Yep - dont hesitate this recipe is legit


Nowhere near enough liquid in these. I ended up having to bake them in the oven to get them done in a decent amount of time. Definitely will seek out a different recipe next time


This is great and adding your vanilla ice-cream for topping in addition to strawberry and or blueberries


My 2 year old loves these


I was super hesitant about making pancakes without oil in the skillet but yet again, I figured out that these actually stuck less than pancakes I’ve made in the past. They were so yummy and perfect for my 7 year old helper to practice her cooking. These will be on regular rotation for summer break.


just made these and they were really tasty !! i added more chocolate chips and some lemon to the banana when mashed tho . have some leftover batter which i'll refrigerate for tomorrow !!

Linda Cook

Easy and delicious! I had fun with these…I measured the mashed banana to make a full cup which for me was 3 bananas. I used bananas on hand, not too ripe. I used an immersion blender to really mix up the bananas and milk before adding to try ingredients. I added 2 T of ground flax meal and omitted the chocolate chips to amp up the nutrition. BUT, I topped each pancake on the griddle with 4 blueberries, pressing them into the batter slightly. I scooped out the batter with a 1/4 c measuring cup and it made 10 perfect pancakes. Set the temp on my nonstick griddle at just below 400 and waited for an air bubble or two on top and frequently checked the bottom to avoid browning too much before flipping them. These are great with a bit of pure maple syrup (and my husband topped with almond butter, too),


Thank you so much for your detailed review! I followed the recipe and mine turned out a bit gooey in the middle and very done on the outside.this seams to be a recurring thing with pancakes for us. I’m not sure what I’m doing differently to end up with this result. My electric griddle goes up to 400 I had it set for 350. Would you have any suggestions?

Beth Wolny

They're delicious! but they stuck to the pan like a vise. Really disappointed as I'm cleaning a pan and a waffle iron painfully by hand.


This is literally one of my most favorite, easy, breakfast go-to recipes. I almost always have the ingredients for this so when I don’t know what to eat, I make this. I pair it with strawberries and my morning coffee. The best part? I can either 1) close and refrigerate the leftover batter for fresh pancakes the next day Or 2) cook them all at once and reheat when I’m ready in either a toaster, toaster, oven, or microwave! The batter SEEMS to stay good for about 3-4 days after it’s made. It will darken (as bananas do) and I have to add a wee bit more water (since it gets absorbed in the oats), but they come out tasting amazing. Idk if this is appropriate or not, but any who, try this recipe :). Do expect the pancake to be denser. Either way I love this recipe!


These are delicious! I added blueberries and cinnamon instead of chocolate chips, and they're perfect. I confess I had a hard time figuring out the heat level. Low heat is definitely best!


Very good and nourishing


Made these today; delicious and very filling!! They will definitely be on the regular weekend rotation.


I made them this delicious. Will definitely make them, again.


they were so freaking good! my sister usually hates eating cooked fruits, but she loved this pancakes


What is the serving size? Makes 5-6 pancakes but how many pancakes per person?


I would recommend 2-3 pancakes per serving



Debora Wright

Wow. These were absolutely great.

Laura Slaughter

Delicious and healthy indulgence that is a winner with my kiddo!


love the recipe but plz add a serving size!


Used with fresh blueberries and it was very good. Mixture was way too thick though and still very thick with double oat milk. Made about five thick pancakes.


This is my favorite pancake recipe. I have also successfully made it with (3/4 cup) small frozen blueberries instead of chocolate chips. I've also used this recipe to make waffles and they come out wonderfully!

Julie Callis

this resipe is amazing my family loves them we have as much as we can when we can!


Oh good. I was wondering! Will try!

About the Author

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About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
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