Cocoa Pancakes

Here's a recipe for chocolate pancakes. They're not too sweet, so if you prefer a sweeter flavour then use your topping to provide the sweetness.

Photography and recipe: Julie Thompson, Information Manager at Guts UK and specialist gastroenterology dietitian.

Cocoa Pancakes

You could use the cooked bananas to give flavour as they are sweet and a drizzle of maple or golden syrup if you want addition sweetness. Or an alternative is sweetener with berries if you are avoiding too much sugar. But pancake day comes around once a year so most people can have a treat!

Makes: 6 portions   •  Nutritional breakdown per portion: 268 kcal, 12g protein, 14.13g fat, 45.9g carbohydrate, 107mg calcium • Fibre per serving: 5.1g

(Not including any additional drizzle of syrup after the pancakes have been cooked).


  • 300ml              semi skimmed or skimmed milk
  • 2                      eggs
  • 240g                buckwheat flour
  • 2 tbsp              cocoa powder (made with Fairtrade certified cocoa beans)
  • ½ tsp               baking powder
  • 2 tbsp              dark chocolate chips
  • 2 tbsp              golden or maple syrup
  • 2                      bananas


  1. Add the dry ingredients to a bowl
  2. Add the eggs, milk, syrup and chocolate chips to the dry ingredients and mix well.
  3. If you have a non-stick frying pan then you can dry fry the pancakes otherwise use one spray of oil per pancake.
  4. Fry each pancake and flip over when you see bubbles on the surface and cook the other side.
  5. Remove from the pan onto kitchen paper which will soak up some of the fat
  6. Cook the bananas till the sugars on the surface caramelise.
  7. Serve.

Please note this recipe is not suitable for people who have been advised to have a low fibre, low lactose (use lactose free milk if needed) or low residue diet.