Some mornings, a green smoothie and a bowl of banana ice cream just doesn’t cut it; especially on a lazy Sunday morning, when the only thing that will cut it is a stack of pancakes smothered in chocolate sauce. Admittedly I made these for myself on a Monday morning, but could you possibly have a better start to your week than pancakes stuffed full of chocolate? I think not.
Having pancakes for breakfast always feels like such a treat. When I was little, my dad always used to make us ‘Drop Scones’ for our Sunday evening dinner (which was always just pancakes and yummy things like French Toast), as that was our treat after swimming. The nice thing about these chocolate chip pancakes is that they are actually really healthy; they don’t have any flour or refined sugar, and they actually count towards at least 2 of your 5 portions of fruit and veg a day (although if you eat a raw diet you probably normally have about 10 portions in a normal breakfast, so maybe this is actually a treat and I am just kidding myself!)
I absolutely LOVE Minimalist Baker’s Chocolate Chip Oatmeal Cookie Pancakes, but I sometimes find the recipe for these pancakes makes them quite dry and dense because of the flour, and that recipe list can sometimes feel too dang’ long; so I have created my own super simple version instead that you can have everyday! I used to eat those ‘Two Ingredient Banana Pancakes’ that you whip up by mashing a very ripe banana with a couple of eggs pretty much everyday, because they were so damn quick and simple to make, so these pancakes are essentially just a veganified version of those; but far more delicious, healthy and they have a much more realistic doughy pancake texture.
These pancakes could not be any simpler to make; just whack all your ingredients into a blender, blend and then pour into a hot non-stick pan with a tiny bit of coconut oil to cook for roughly 2 minutes per side. I smothered my pancake stack in raw carob sauce, which you can whip up in 30 seconds flat by stirring a 2 tablespoonfuls of melted coconut oil (or water), with 3 tablespoons of carob or powder (or until it starts to resemble the texture of melted chocolate- carob will be slightly more viscous and fudgey), and 2 tablespoons of maple syrup.
Alternatively you could slather on some maple syrup, or a little almond butter; go wild! I tried to go a little too wild and attempted to eat this whole stack by myself (and fell into a food coma half-way through!), so feel free to halve this recipe, or grab a friend to help you demolish them instead!
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- 1.5 cups oats
- 1 cup of oat milk
- 2-3 small ripe bananas
- 1 heaped Tbsp cacao powder
- 1 Tbsp dairy-free chocolate chips
- 2 Tbsp maple syrup
- Place your oats in a blender and pulse twice to roughly process the oats into a floury texture.
- Add the oat milk, bananas, maple syrup and cacao powder and blend until smooth. The mixture should be slightly thick and similar to traditional pancake mix, so add the bananas in one at a time as you may only need to use 2.
- Stir in the chocolate chips by hand.
- Heat a non stick-pan over a medium head. Add a small amount of coconut oil when the pan is hot.
- Pour the mixture into pancake shapes in the pan and cook the pancakes for roughly 3 minutes. You want the middle of the pancake to start bubbling, and to be slightly less liquidy, before you flip them.
- Cook for another minute or so on the other side and serve immediately with some fresh fruit.