Dessert-for-Breakfast Chocolate Pancakes
Chocolatey, fluffy and sweet whole grain pancakes made with oats and free of sugar. Best topped with peanut butter and sliced fruit.
Servings 2
Calories 98kcal
Ingredients
Pancakes
- 1 1/4 cup almond milk, unsweetened
- 1 T apple cider vinegar
- 1 1/2 cups rolled oats
- 1 T baking powder
- 2 T cacao powder (or cocoa powder)
- 1 T ground flax
- 1/2 medium banana, mashed with a fork
- 1 T cacao nibs (or dairy-free chocolate chips)
Toppings
- peanut butter, no sugar added
- sliced banana
- sliced strawberries
- cacao nibs (or dairy-free chocolate chips)
- pure maple syrup
Instructions
- Combine almond milk and apple cider vinegar in a medium mixing bowl.
- Add oats to a food processor and process for 20 seconds.
- Add baking powder, cacao and flax to food processor and pulse 2-3 times to combine.
- Add oats mixture, mashed banana and cacao nibs to milk and vinegar mixture and stir to combine, avoid over-stirring. Let mixture sit for 5 minutes.
- Heat a non-stick skillet over medium-low heat and lightly rub with oil to prevent sticking.
- Once heated, scoop batter onto skillet using a 1/4 cup measuring cup. Since the batter is fairly thick, you may need to use a spoon to push it out into a small circle. Let cook until bubbles form (3-4 minutes), flip and allow other side to cook (2-3 minutes).
- Serve with toppings of choice. We recommend a thin layer of peanut butter and sliced fruit.
Notes
One batch will make 7, 1/4 cup pancakes. Calories are per pancake.