Oat and Cocoa Pancakes

Up for for eating chocolaty things at breakfast or brunch with the family in pyjamas? Time for a new pancake recipe! Here is a dairy-free chocolate and oat pancake recipe to covet this weekend. Don’t forget to blend your dry ingredients using the PULSE function in your Omniblend first!

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Prep Time 5

Cook Time 15

Total Time 20

Course Breakfast

Cuisine American

Servings 14 pancakes

Calories 102 kcal

Ingredients

2 ¼ cups wholegrain oats
3 tablespoons cocoa powder
1 cup almond milk make your own!
1 large ripe banana
3 tablespoons honey
¼ tsp sea salt
1 tsp pure vanilla extract
1 ½ tsp baking powder
1 large egg
½ cup chocolate chips or chopped chocolate or a crumbled up Easter egg!
Coconut oil or vegetable oil or butter for greasing the pan

Instructions

Warm a pan or griddle to medium high.
Combine the oats and cocoa powder in your blender and blend until mixed thoroughly.
Add banana, honey, almond milk, sea salt, vanilla and baking powder and blend until combined.
Add egg and pulse to combine.
Stir in chocolate with a wooden spoon.
Melt 1 tablespoon butter or oil on your warm pan or griddle
Drop batter in ¼ cup portions onto pan or griddle.
Cook on the first side until the edges start to become darker brown and look set, and bubbles begin forming throughout the batter (about 2-4 minutes).
Turn over and cook on the second side for 3-4 minutes or until it is lightly golden brown.
Repeat until all the batter has been used.
Serve warm with more pure maple syrup and fresh berries or your toppings of choice!