Dessert

Chocolate Heart Pancakes Recipe

ByHailey Reed December 11, 2025December 11, 2025

Introduction

These Chocolate Heart Pancakes are a delightful twist on a classic breakfast favorite. Made with buckwheat flour and rich raw cacao powder, they offer a naturally wholesome treat that’s perfect for any morning. The addition of banana and coconut flavors makes them irresistibly moist and flavorful.

A stack of seven heart-shaped chocolate pancakes with a soft, slightly porous texture, each pancake dark brown and evenly cooked, sitting in the center of a white plate with blue floral patterns. The top pancake is lightly dusted with powdered sugar, giving a snowy effect. To the right side of the pancakes, there is a neat stack of banana slices, pale yellow with a smooth texture, arranged upright and leaning slightly against the pancakes. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 banana
2 eggs
2 cups nut milk
1 1/2 cups buckwheat flour
2/3 cup raw cacao powder
1 1/2 tablespoons baking powder
Coconut oil, as needed
Coconut butter, to taste
Banana slices, to taste
Ground cinnamon, to taste

Instructions

Step 1: In a medium bowl, combine the banana, eggs, and nut milk. Mix until smooth.
Step 2: In a separate bowl, whisk together the buckwheat flour, raw cacao powder, and baking powder. Add the wet ingredients to the dry and stir until well combined.
Step 3: Heat coconut oil in a large skillet over medium-high heat. Place your heart-shaped mold onto the pan and pour about 1/4 cup of batter into each mold (use less batter if your mold is smaller).
Step 4: Cook pancakes until bubbles form on the surface, then carefully flip and cook the other side until done.
Step 5: Serve warm with coconut butter, banana slices, and a sprinkle of ground cinnamon.

Tips & Variations

For extra fluffiness, make sure your baking powder is fresh.
If you prefer a sweeter batter, add a teaspoon of maple syrup or honey to the wet ingredients.
Try topping with fresh berries or a drizzle of almond butter for variety.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warm. For longer storage, freeze pancakes in a single layer with parchment paper between them, then transfer to a sealed bag; thaw and reheat as needed.

How to Serve

A stack of seven heart-shaped chocolate pancakes with a rich, dark brown color, topped with a light dusting of powdered sugar that contrasts with the darker surface. The pancakes have a soft, slightly porous texture visible around the edges. To the right of the stack, there are two neat rows of sliced bananas, pale yellow with a smooth surface and visible round details of the fruit. Everything is served on a white plate with a blue floral pattern around the rim, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of buckwheat flour?

Yes, all-purpose flour can be substituted, but the pancakes will have a different texture and flavor. Buckwheat adds a nice nutty taste and works well gluten-free.