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Kelly McGrath

5 Ingredient Banana Pancakes with Chocolate & Peanut Butter Drizzle

03/05/2017 0 Comments

Tastes just as yummy as the title suggests.

It’s Sunday, which means I am treating myself to a gourmet breakfast at home. This whole week my timeline over on Instagram has been flooded with drool worthy images of pancakes so now it’s my turn to contribute (muah ha ha ha). For a while I was on a flax seed pancake fix but I’m back to banana (I’m also out of flax seed so I had to improvise). I’ve also had my fair share of chocolate cravings and what better place to throw a heap of chocolate than on top of a pancake, am I right?

Every time I melt down my chocolate chips and coconut oil to make the syrup I make far too much, but I refuse to complain about it. There was enough chocolate and peanut butter on this plate for all four of these pancakes and then some so if you for some crazy reason aren’t too keen on a chocolaty peanut butter overload then I’d maybe cut down the quantities I’ve provided. I would have loved to have thrown some fresh sliced strawberries on top of these bad boys too but I topped them all off last night so walnuts it was! As with any pancake recipe, you can add whatever toppings you’d like.

5 Ingredient Banana Pancakes With Chocolate Peanut Butter Drizzle

  • Servings: 6-8
  • Difficulty: Easy
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For Pancakes

  • 1 oz (roughly 28 grams) of almond flour
  • 1 tbsp melted coconut oil
  • 1 medium organic egg
  • 1 ripe banana
  • 1 tbsp cinnamon (optional, but delicious)

For Sauces

  • 1 tbsp all natural peanut butter + 1 tsp coconut oil
  • 1 tsp coconut oil
  • 1 tbsp semi sweet chocolate chips (about 10-15 chips) + 1 tbsp coconut oil

*the chocolate sauce requires more coconut oil than the peanut butter, not a typo!


  1. In a small bowl, mash banana with a fork before adding the egg and coconut oil. Mix together until blended evenly and add in almond flour and cinnamon.
  2. The mixture may have some lumps from the banana (totally okay). Place a medium size frying pan on medium heat, warming up whatever form of cooking spray/oil you prefer. For this recipe I used olive oil in the pan because I am already going so heavy on the coconut oils!
  3. These pancakes are much thinner than other types of pancakes, so be careful not to break them when flipping them over. I waited longer than normal before flipping mine to ensure the bottom was cooked all the way through.
  4. Once the pancakes are finished, plate them and heat up your chocolate and peanut butter drizzles in the microwave. The peanut butter should be no longer than 30 seconds, as the naturally occurring oils should already help to make it thinner! Heat the chocolate in intervals of 20 seconds, stirring the chocolate chips in between. This helps prevent any lumps.
  5. Serve with fresh fruit or nuts and enjoy!

Happy Sunday friends!

xx Kelly




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