Easy Chocolate Oat Pancakes Without Banana

Whip up a stack of these 8-ingredient, gluten-free, Easy Chocolate Oat Pancakes without banana. Served with chocolate sauce and chocolate mousse and paired with cups of steaming coffee, these chocolate oat pancakes are quite the breakfast indulgence.

Rumor has it that chocolate is an antidepressant! At least that’s what I tell myself as I try to tune out everyone who tells me I eat too much of it.

With that said, it’s only natural that I make my favorite oatmeal pancakes with chocolate.

What makes these pancakes so good for me:

These Chocolate Oat Pancakes are made without banana. They are dairy-free and delicious. They are also gluten-free and fiber-full. With a smidge of coffee accentuating their chocolate flavor, these pancakes are so easy to make. And they are perfect for a cold morning.

For some odd reason, every spring, I crave these chocolate oat pancakes.

To me, spring brings with it azaleas in all their vibrant glory, trees in all shades of green, and wisteria that seems to grow in the most hopeless of areas. And, those colors seem to pop even more so on grey, drizzly days, like today.

A few years ago, my daughter and I were hiking through Short Sands Trail near the Oregon coast with a group of new friends. I was overjoyed to find out that I wasn’t the only one who nursed a love for gray days when someone in the group pointed out how a gray, drizzly day really makes the colors around pop. Reds are redder, greens are greener, and blues are just more mesmerizing.

But, I digress. Let’s get back to these chocolate oat pancakes…

What are the ingredients needed to make these chocolate oat pancakes?

You will need just eight simple, pantry-staple ingredients to make these banana-free pancakes, and they are:

1. Rolled oats (or oat flour)
2. Cocoa powder
3. Baking powder
4. Salt
5. Vanilla extract
6. Brewed coffee
7. Almond milk (or oat milk)
8. Eggs

Sometimes when I make this pancake recipe, I add in 2 tablespoons of sugar (or coconut sugar) for a hint of sweetness. But, most times, I leave the sweetener out and go overboard on the toppings.

Instructions

Step 1: Place the rolled oats in a blender and blend until they reach a flour-like consistency. Then, using a spoon, add the homemade (and budget-friendly) oat flour to a large bowl.

Step 2: Into the same bowl, add the cocoa, baking powder, and salt and mix well.

Step 3: Then add the vanilla, coffee, the sugar (if using), almond milk, and eggs and mix well.

Step 4: Let the pancake batter sit for 5 minutes to thicken.

Step 5: Then, place a skillet, a frying pan, or a griddle over a low-medium flame and let it warm.

Step 6: When the pancake mixture is thickened, grease the pan with vegan butter, coconut oil, or any oil or butter.

Step 7: Ladle 2-3 tablespoonfuls of the chocolate oat pancake batter onto the skillet, and cook 2-3 minutes on one side.

Step 8: When small bubbles appear, flip the pancake over and let it cook another 2 minutes or so. Now stoves differ, so cooking time might differ too. I use a gas stove to make these pancakes. Repeat until all the pancake batter is used up.

Serving suggestions

I love to serve these chocolate oat pancakes with fresh fruit, a heavy drizzle of chocolate sauce, and a dollop of this chocolate mousse. I usually use a handful of semi-sweet chocolate chips, a tablespoon or two of brewed coffee, and a splash of milk. I melt the chocolate chips by placing them in a microwave-safe dish and microwaving them for 30 seconds until they are melted. Then I mix in the hot coffee and milk and stir well.

These can also be served drizzled with honey or maple syrup and some fresh strawberries and/or fresh blueberries.

These chocolate oat pancakes without banana can also be slathered with a mixture of pistachio butter and toasted kataifi (like the mixture used to make this Dubai Roll Cake), drizzled with some chocolate sauce, and sprinkled with some chopped pistachios or other nuts for Dubai Chocolate Spin on these pancakes!

Storing leftovers

If you happen to have leftovers, they can be stored in an airtight container in the fridge. Stored this way, they should last about a week. I have stored them this way and enjoyed them the following weekend slathered with chocolate mousse and chocolate sauce.

Easy Chocolate Oat Pancakes Without Banana

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Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 pancakes

Author: Shashi

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Whip up a stack of these 8-ingredient, gluten-free, Easy Chocolate Oat Pancakes without banana. Served with chocolate sauce and chocolate mousse and paired with cups of steaming coffee, these chocolate oat pancakes are quite the breakfast indulgence.

Ingredients

• 2 cups rolled oats
• 1/4 cup cocoa
• 2 tbsps baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 cup brewed Coffee
• 1.5 cups almond milk or milk of your choice
• 2 eggs
• 2 tbsp sugar optional

Instructions

• Place the rolled oats in a blender and blend until they reach a flour-like consistency. Then, using a spoon, add the homemade and budget friendly oat flour to a large bowl.
• Into the same bowl, add in the cocoa, baking powder and salt and mix well.
• Then add in the vanilla, coffee, the sugar (if using), almond milk and eggs and mix well.
• Let the pancake batter sit for 5 minutes to thicken.
• Then, place a skillet, a frying pan, or griddle over a low-medium flame and let it warm.
• When pancake mixture is thickened, grease the pan with vegan butter, coconut oil, or any oil or butter.
• Ladle 2-3 tablespoonfuls of the chocolate oat pancake batter on to the skillet, and cook 2-3 minutes on one side.
• When small bubbles appear, flip the pancake over and let it cook another 2 minutes or so. Now stoves differ, so cooking time might differ too. I use a gas stove to make these pancakes.
• Repeat until all the pancake batter is used up.

Notes

To make the chocolate sauce: use a handful of semi-sweet chocolate chips, a tablespoon or two of brewed coffee, and a splash of milk. I melt the chocolate chips by placing them in a microwave-safe dish and microwaving them for 30 seconds until they are melted. Then I mix in the hot coffee and milk and stir well.

Nutrition

Calories: 121kcal | Carbohydrates: 20g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 227mg | Potassium: 440mg | Fiber: 3g | Sugar: 3g | Vitamin A: 59IU | Calcium: 207mg | Iron: 2mg

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