Eggless Banana Oats Chocolate Chip Pancake

Eggless Banana Oats Choco Chip Pancake

Course: Breakfast, Evening Snack, Tiffin
Servings: 3 -4
Author: Maria Jose Martin
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  • 1 cup Oats I used Quaker's quick cooking Oats
  • 1 cup Plain flour (refer notes)
  • 2 tbsp Honey
  • 2 med - large Ripe Banana I used Chiquita banana
  • 2-3 tbsp Chocolate chips I used milk choco chips
  • 1 cup Milk I used low fat
  • 1/2 tsp Baking Soda
  • Salt


  • Powder the Oats and keep aside. Mash bananas using a fork and keep aside.
  • In a mixing bowl combine powdered Oats, flour, baking soda, salt, mashed banana, honey and choco chips.
  • Now add milk gradually and mix well until the batter reaches a pouring consistency.
  • Heat a non stick frying pan. Grease the pan with butter or oil (refer notes), pour a ladle of batter, spread if required. Cook on low - medium flame. Cook the pancakes for a min or so and flip them over and cook for another min.
  • Serve hot with honey / maple syrup / butter / cream / chocolate sauce


Replace milk with soy milk to make it a dairy free pancake.
Try with glutinous rice flour / regular fine rice flour in place of all purpose flour for an healthier option.
Also if you dont mind using eggs, you can use 2 eggs in place of milk.
I got 12 medium size pancake with the above qty.
You can also use cinnamon powder (1/2 tsp) instead of choco chips. Also you can use a combination of cinnamon chips and choco chips.Though it tastes better on the same day, you can refrigerate the leftover for 2 days. Microwave for 30 seconds before serving.
I didn't grease the pan with oil or butter for frying the pancakes. If your pancakes are sticking to the pan, it's better to grease the pan.