Who else loves chocolate for breakfast? These healthy Chocolate Oat Pancakes are gluten-free, naturally sweetened with maple syrup, have an easy dairy-free option, and are healthy and delicious!
I love chocolate pancakes.
Well.. I love pancakes. I think I’ve talked before about how many pancakes I inhaled during my first pregnancy with my son. I don’t eat pancakes daily anymore, but guess who else loves pancakes in my house now?!? MY SON!
I guess he enjoyed pancakes too when he was in the womb 😉
While my husband and daughter both enjoy pancakes too, my son and I are die-hard pancake fans. And my daughter and I are die-hard chocolate fans.
So, I knew they would both love chocolate pancakes. Instead of making a super sugary breakfast though, I wanted to make a healthy, whole grain breakfast that was naturally sweetened and dairy-free.
These Chocolate Oat Pancakes were the result, and oh my word. I’ve been eating these for breakfast every day the last couple weeks.. I love them.
They’re lightly sweet, thick and fluffy, and super hearty. You can top them however you like. I prefer a little butter and maple syrup, or a nut butter. My husband had his with sliced strawberries and cool whip, like a chocolate strawberry shortcake!
My kids LOVED them. My son quickly gobbled his up and my daughter ate two. They were a huge success the first time I made them.
So let’s talk Chocolate Pancake details!
These pancakes are super easy to make so there’s not a lot to say.
First, you’ll want to make sure your oat flour is certified gluten-free if you need it to be. I love working with oat flour because oat’s keep you full longer, have some extra fiber, and are a whole grain.
When you mix your dry ingredients together (oat flour, cocoa powder, baking soda and salt) be sure you whisk them thoroughly and get out as many cocoa powder chunks as you can, or you could end up with chunks of cocoa powder in your pancakes. Not good!
To make these pancakes dairy-free, be sure to use coconut oil (or a dairy-free butter alternative), almond milk, and dairy-free chocolate chips. You can also omit the chocolate chips entirely. I actually prefer these without chocolate chips, for a light chocolate flavor first thing in the morning!
The most important thing about these pancakes is cooking them on medium-low. If you don’t cook these pancakes low and slow then they will cook on the surface too quickly, but not enough through, so they will be really hard to flip.
Low and slow is the trick. Be sure you see bubbles on top of the pancake as it’s cooking, and then the edges should start to darken. That’s when you’ll know you need to flip it to the other side. Gently, using a spatula.
When the pancake cooks on the other side it should start to puff up into a nice thick, fluffy, chocolate pancake!
These pancakes aren’t as fragile as other oat-based pancakes I’ve made – they turn out beautifully and hold together really well! I was pleasantly surprised that I didn’t have any of them fall apart on me (which usually happens at least once with oat pancakes). Yes!! 🙂
If you’re looking for a healthy, simple, sweet breakfast, check these out. I bet they’ll quickly turn into a family favorite for you, like they did for us!
- 1 cup oat flour (certified gluten-free)
- 3 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp coconut oil, melted (or butter)
- 3 tbsp maple syrup
- 1/2 tsp vanilla
- 1 egg
- 2/3 cup almond milk (or milk of choice)
- 1/4 cup chocolate chips (dairy-free if necessary)
In a small mixing bowl, add your dry ingredients and whisk them together (oat flour, cocoa powder, baking soda, salt) till there are no cocoa powder clumps.
In large mixing bowl, add your coconut oil, maple syrup, vanilla and egg and whisk them together. Add your almond milk and whisk again till well combined.
Pour your dry ingredients into your wet ingredients and stir them together till all is well incorporated.
Heat your griddle or pan to medium-low heat. Once hot, place your pancake batter in small scoops onto your pan, forming small-medium sized pancakes. Cook your pancakes for a few minutes on one side till bubbles are forming and the edges of the pancakes are darkening, then flip them and cook them for a few more minutes on the other side. Continue till you've cooked all of your pancake batter.
Top with butter, nut butters, jams/jellies, and/or maple syrup, and serve. Devour!
Store these in an airtight container in the fridge and they should last about 5 days.