Gluten-Free Chocolate Banana Pancakes







Good morning pancakes! These are the perfect start for every day. In my house, we call these hand cakes. They are fun to eat with your hands like a muffin. Use just a couple of tablespoons of batter to make small pancakes, about 3 inches wide or feel free to make large pancakes about 5 inches wide by adding more batter. The rich, nourishing flavors of teff flour, cocoa, chocolate chips and bananas make such delicious pancakes, you may want to make extra for snacking through the day.

Print Recipe


  1. Put the eggs, bananas, water, maple syrup, and vanilla in a blender, and blend until smooth.
  2. Put the flour, cocoa, chocolate chips, cinnamon, baking powder, and salt in a large bowl. Pour in the banana mixture and stir until well combined.
  3. Heat some coconut oil in a heavy skillet or griddle over medium heat and brush it over the surface when it melts. Ladle a couple of tablespoons of batter onto the hot pan to make 3-inch-pancakes, or feel free to ladle on a little more batter to make larger pancakes, about 5-inches.
  4. Cook for about 1 1/2 minutes, until the tops are bubbly and the edges are dry.
  5. Turn the pancakes over and cook for about 1 more minute, until the bottoms are lightly brown.
  6. Serve immediately.
Gluten Free Chocolate Banana Pancakes in a stack with sliced strawberries and bananas on top


  • 4 organic eggs
  • 2 ripe organic bananas (2 cups chunks)
  • 1/2 cup water
  • 4 tablespoons organic maple syrup
  • 1 tablespoon organic vanilla extract
  • 3/4 cup ivory or brown Maskal Teff® teff flour
  • 1/2 cup organic cocoa
  • 1/3 cup organic dark chocolate chips
  • 1 1/2 teaspoons ground organic cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • Organic extra-virgin coconut oil, for frying

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