A stack of decadent chocolate pancakes that is delicious, good for you, and only requires 5 ingredients and 10 minutes to make! It's also gluten and dairy free. You have to try this for breakfast!
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Ingredients (1 serving)
45g rolled oats (1/2 cup)
1/2 tsp baking powder
2 tbsp cocoa powder
-Pinch of salt (optional)
1/4 cup blueberries
1/4 cup coconut yogurt
1 tbsp cocoa powder
1 tbsp maple syrup
1 tsp desiccated coconut
In a food processor, add all ingredients for the pancakes and process until combined and smooth. Let batter stand for 5-10 minutes. Then, process again for about 30 seconds.
Heat up a non-stick skillet over low heat. Spoon a ladleful of batter onto skillet, and cook for 1-2 minutes before flipping and cooking the other side for 1 minute. Repeat until you use up all the batter.
While waiting for the pancakes to cook, make the sauce by combining coconut yogurt, cocoa powder and maple syrup in a bowl until smooth.
Plate up your pancakes, drizzle chocolate yogurt sauce on them and top with blueberries and desiccated coconut. Enjoy!
You may substitute maple syrup with any other liquid sweetener of choice.
Make sure you use gluten free certified oats to keep this recipe gluten free if you are sensitive to gluten.
If your batter is too thick, you can add a splash or water or plant milk to thin it out.