Chocolate Mug Pancake – Gluten Free
This chocolate mug pancake is a decadent high protein breakfast that you can throw together in less than five minutes! This healthy chocolate treat is sure to keep you satisfied until lunch.

Do you ever feel like you just want chocolate straight out of the gates in the morning? I know, somedays, I do!! This gluten free chocolate mug pancake is the perfect solution and hits just right on the mornings when you feel those chocolate feels.
Did I say chocolate cake for breakfast? Yes, yes I did! And the best part is, you won’t have a sugar crash from this tasty treat. I created this recipe with simple ingredients and lots of protein to keep you going strong and energized until lunch.
Your sweet tooth will be happy, and so will your entire body! It’s a win-win!
When you don’t have much time, but you know you want a quality breakfast, a mug cake is a easy recipe to whip up. If you call yourself a lazy baker, you’ll love how quickly this flourless mug cake comes together in just a couple of minutes.
The first time I made this I was so delighted, I knew I had to share it with the world.

This healthy breakfast mug cake is:
- Paleo friendly
- Free from flour
- Uses unrefined sugar
- A chocolate lovers dream
- Low FODMAP friendly
- And comes together in less than 5 minutes!
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Tools you’ll need for this recipe is:
- Your favorite mug (or bowl)
- A blender (or a fork and spoon)
- And a microwave (or oven)
Ingredients:
- 1 banana (use a green banana if you are need a low FODMAP friendly choice)
- 3 eggs
- Cocoa powder (make sure it’s just cocoa powder without any sugar added)
- Nut butter of choice
- Maple syrup
- Salt
- Cinnamon

Mug Pancake FAQS:
Can you substitute eggs?
No, sorry not for this recipe.
What nut butter should I use?
I have used both peanut butter and almond butter. Both work fabulously. If you need a nut free version, Sunbutter will work great too!
Can I sub out the maple syrup?
You can play around here. I would try coconut sugar or another unrefined sugar. If your banana is especially ripe, you might be able to get away without any sweetener whatsoever!
What size mug should I use?
I would go for a wide and deep mug or bowl. So it can cook as quickly as possible without overflowing into your microwave! If you only have small mugs, you can use a bowl instead.
What toppings go best on this breakfast mug cake?
I love to top it with cream, nut butter, and frozen or fresh berries like strawberries or raspberries. You could also try dairy-free milk, chocolate chips, even some coconut oil for extra moistness.
What is the serving size?
This recipe makes one single serving. I like to use this recipe for breakfast in order to stay satisfied all of the way until lunch.

Substitutions:
Here are some substitutions and additions you could do:
- Try adding 1/2 tsp vanilla extract for a little extra sweetness.
- Use apple sauce or cooked sweet potato instead of the banana if bananas aren’t your thing.
- Add in chia seeds for extra fiber, healthy fats, and protein.
- Add a scoop of collagen for more protein.

How To Make A Chocolate Mug Pancake

I like to make this as quick as possible. I throw all of the ingredients into my single size Ninja blender (here) and mix it together. If you don’t have a quality blender, simply mash up the banana with a fork and then mix with the eggs and nut butter. Next, mix your dry ingredients. Last, mix the wet ingredients and the dry mixture together.

After the ingredients are all mixed. Pour the batter into your coffee mug or microwave safe bowl.

Start by microwaving this gluten-free chocolate mug cake for 2 minutes and 30 seconds. Then, check your cake to see if it’s done. If not, continue to microwave your breakfast cake in 30 second increments until it is cooked all of the way through.

You can check to see if it is cooked through by using a toothpick or fork and poking the center. If wet batter comes out with toothpick, microwave it another 30 seconds.

How To Make A Gluten Free Mug Pancake Without A Microwave
Preheat your oven or toaster oven to 350 degrees. Make sure your mug or bowl is an oven-safe mug or bowl.
Pour batter into your mug and place on a baking sheet.
Bake until cooked through, about 18 minutes. After 18 minutes, check to see if it it finished using the fork or toothpick method listed above. If needed, add more time.
Once it is done, I like to pair it with some more nut butter, berries, and some cream or milk on top to make it an extra moist cake.
If you would like a gluten-free dessert recipe or you are just having a sweet craving for a little something something after dinner. See my smaller and sweeter version here (will be posted soon)! I simply cut down this recipe and add chocolate chips in order to make it a healthy dessert when the sweet cravings kick in.
Find More Delicious Breakfast Recipes:
- Overnight Steel Cut Oats
- Sourdough Oatmeal Breakfast Cookies
- Banana Protein Pancakes
- Sourdough Banana Bread (Active Sourdough Starter Or Discard)
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Chocolate Mug Pancake
A decadent high protein breakfast that you can throw together in less than five minutes! This healthy chocolate treat is sure to keep you satisfied until lunch.
Ingredients
- 1 banana (use a green banana if you are need a low FODMAP friendly choice)
- 3 eggs
- 2 T Cocoa powder (make sure it’s just cocoa powder without any sugar added)
- 1 tsp Nut butter of choice
- 1/2 tsp Maple syrup
- Pinch of Salt
- Pinch of Cinnamon
Instructions
1. Add all of the ingredients into my single size blender and mix it together until smooth. If you don’t have a quality blender, see options above in post.
2. Pour the batter into your coffee mug or microwave safe bowl.
3. Start by microwaving the mixture for 2 minutes and 30 seconds. Then, check your cake to see if it’s done. If it needs more time, continue to microwave your breakfast cake in 30 second increments until it is cooked all of the way through.*
Notes
*You can check to see if it is cooked through by using a toothpick or fork and poking the center. If wet batter comes out with toothpick, microwave it another 30 seconds.
**See above in notes for oven method instead of the microwave.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 488Total Fat: 29gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 589mgSodium: 446mgCarbohydrates: 37gFiber: 5gSugar: 17gProtein: 23g
Nutrition information doesn't include any extra toppings you may add.
Enjoy!