Chocolate chip pancakes
You may know them – those thick American pancakes with bits of chocolate. Incredibly tasty, but not exactly healthy. That’s why I’ve made the same fluffy version for you, but with dark chocolate and without wheat flour or added sugar. This ‘American dream’ has…
Print recipeYou may know them – those thick American pancakes with bits of chocolate. Incredibly tasty, but not exactly healthy. That’s why I’ve made the same fluffy version for you, but with dark chocolate and without wheat flour or added sugar. This ‘American dream’ doesn’t really need any topping, although some banana slices and peanut butter make it extra special. Enjoy these delicious pancakes warm or cold for breakfast, lunch or as a snack.
Ingredients
- 50 g porridge oats (gluten-free)
- 2 bananas
- 2 eggs
- 1 tablespoon cocoa powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon vanilla extract
- 50 g dark chocolate (min. 70% cocoa)
- butter for frying
Topping
- 2 tablespoons peanut butter
- 1 banana
Kitchen tools: food processor or blender
Method
- Blend all the ingredients (except the chocolate) in a food processor or blender until you have a smooth batter.
- Roughly chop the chocolate and briefly stir it through the batter. Melt the butter in a frying pan over medium heat. Spoon small portions of batter into the pan and lower the heat. Don’t make the pancakes too large – that way they’re easy to flip and you can fry several at once.
- Flip the pancakes after 1–2 minutes. Fry until both sides are cooked. Repeat until all the batter is used up.
- Stack the pancakes with a little peanut butter and 3 slices of banana between each layer (see photo).