Breakfast is the first meal of the day, so it only makes sense that all breakfast foods are undisputedly delicious. Especially when it comes to pancakes, which you can seemingly have in whatever flavour your heart desires. If it's a healthy chocolate fix that you need, get ready to add this cocoa-y recipe to your favourites.
You can make the chocolate sauce ahead of time and store in the fridge.
- For the pancakes:
- 60g oats
- 15g raw cacao powder or cocoa powder
- 1 tsp baking powder
- 60g ripe banana
- 125ml unsweetened almond milk
- 7g (about a tablespoon) milled chia seeds (this recipe uses Linwoods milled chia)
- 1-2 tsp maple syrup (add according to your preference)
- 1/2 tsp vanilla extract
- For the chocolate sauce:
- 1 tbsp (7g) raw cacao powder or cocoa powder
- 1 tbsp maple syrup
- 2 tbsp full-fat coconut milk
- 1 tsp arrowroot starch
- 1 tbsp (15ml) water
- Place all your pancake ingredients in a blender and blitz until smooth. Set the batter aside while you preheat the pan.
- Heat a nonstick pan over a medium heat and cook your pancakes. About 2 1/2 tablespoons of batter should equal 1 pancake.
- Cook for 2-3 minutes, flip, and cook for 2 minutes more. To make flipping easier, place pan under a preheated grill for 1 minute, return to the stovetop, and cook for 1 minute more.
- For the chocolate ganache, whisk together the first 3 ingredients in a pot, bring to the boil, and simmer for 2 minutes.
- Mix together water and arrowroot starch. Add to the pot, and whisk to combine while it simmers. Allow to heat through and thicken for 1-2 minutes.
- Serve pancakes topped with chocolate sauce, some hemp seeds, desiccated coconut, and blackberries.
- Breakfast/Brunch, Pancakes/Waffles
- 2 servings