When it comes to breakfast, sweet tops savoury most of the time for me. Pancakes are popular with most of my family. I prefer mine made with oats, simply because they keep me fuller for longer. Oats are kinder to my tummy and I don’t suffer severe dips in blood sugar when I’ve consumed them.
Add a little chocolate to your oats and it’s like dessert for breakfast. While these aren’t something I would personally have every day if you like your chocolate you go right ahead. They are very tasty!
I cobbled these together a few weeks ago and shared them on my Instagram. As is a dreadful habit of mine, I didn’t make note of the ingredient quantities. I have now made them a few more times since and I am happy to share the recipe with you.
Oaty Chocolate Pancakes
- 40 g Oat Flour (blitzed oats)
- 15 g Cocoa Powder
- 2 tsp Xylitol (caster sugar is fine)
- 1 tsp Baking Powder
- 60 g Natural Yogurt
- 1 Egg
- 10 g Chocolate Chips
- 1 tsp Oil/Butter for cooking
- Add the oat flour, cocoa powder, sweetener & baking powder to a bowl and mix together.
- Add the yogurt and egg and whisk in.
- Lastly, mix in the chocolate chips.
- Heat a pan and add the oil. I use coconut oil for these, use whichever you prefer.
- Add three tablespoons of batter to the pan and eyeball them! When they lift easily, it's time to flip them over.
- When they feel firm to touch, they are done.
A Note On Ingredients
Oat flour can be made by blitzing porridge oats in a blender, there is absolutely no need to buy it. Plain flour can be substituted either. I chose to use Xylitol to sweeten my pancakes, I minimise my ‘regular’ sugar intake for medical reasons. You can use caster sugar.
One of the best things about pancakes is the toppings you can add. Keep it simple with a drizzle of maple syrup or honey. Jazz them up with some delicious summer berries, a sprinkling of granola or some chopped nuts and seeds. Go wild and have all the toppings with a dollop of yoghurt or fromage frais perhaps. Breakfast pancakes come with a wealth of possibilities.