Go Back

Chocolate and banana oat pancakes

These chocolate and banana oat pancakes are naturally sweetened with ripe banana, so there is no need to add sugar to the batter.Made with oats, ground almonds, cocoa and almond milk, they are dairy-free and provide a good amount of fibre, while using certified gluten-free oats makes them suitable for a gluten-free diet. For a vegan version, simply replace the egg with a flax egg. The pancakes have a lovely soft texture and a gentle chocolate flavour, making them perfect for breakfast or brunch. Serve them as they are, or drizzle with a little date syrup or your favourite chocolate sauce - although that will, of course, turn them into a less low-sugar treat!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Breakfast
Cuisine: British
Ingredients Method

Ingredients
  

  • 1 cup rolled oats
  • 1 ripe banana
  • 1 large egg or 1 flax egg
  • 2 tbsp ground almonds
  • ½ cup almond milk
  • 1 tsp vanilla extract
  • 1 tbsp cocoa powder
  • 1 tsp baking powder
  • A little oil for cooking

Method
 

  1. Put the banana, egg, almond milk and oats into a food processor and blend until you have a lightly textured batter.
  2. Stir in the ground almonds, vanilla extract, cocoa powder and baking powder. Add a little more almond milk if the batter is too thick. It should be thick but still pourable.
  3. Heat a non-stick pancake pan over a medium heat and lightly grease it with a little oil, using kitchen paper to spread it evenly.
  4. Spoon small amounts of batter into the pan and gently spread them into rounds. You can also use small silicone moulds if you prefer.
  5. Cook for 2–3 minutes, until the surface is set and bubbles begin to appear.
  6. Carefully flip and cook for another 1–2 minutes, until cooked through.
  7. Repeat with the remaining batter, adding a little more oil to the pan if needed.
  8. Serve warm with your favourite toppings, such as fresh fruit, date syrup or chocolate sauce.