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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