Gluten Free Chocolate Oat Pancakes
I'm proud to present you with the best version of 3 ingredient pancakes I have ever made! I'm not exaggerating when I say these are absolutely amazing and I could eat them every day. These pancakes are incredibly chocolatley and rich, but because they're made from a base of oats and banana, they don't leave you feeling weighed down or sick like normal pancakes.
The secret I've found to making these 3 ingredient pancakes taste more like normal pancakes is to use baking powder! It helps to make the consistency feel less dense, and allows for the pancakes to rise slightly. You can enjoy these pancakes on their own with some maple syrup, but I decided to go for a peanut butter and chocolate drizzle...and no pancake is complete without the pour shot of course!
- 1 1/2 cup oat flour (or blend normal oats)
- 1 cup plant based milk (I used vanilla unsweetened almond milk)
- 1 ripe banana
- 2-3 tablespoon cocoa powder
- 2 teaspoon cinnamon
- 1 tablespoon baking powder
- 1 tablespoon brown sugar
- Pinch of salt
- Optional: 1 teaspoon vanilla extract
- 2 tbs pb2 powder
- 1 tbs water
- 2 tbs cocoa powder
- 1tbs maple syrup
- Blend all the pancake ingredients in a blender until well combined. If you're making your own oat flour, blend the oats first, followed by the plant milk, banana, cocoa powder, cinnamon, baking powder, brown sugar, salt and vanilla. Cook on a nonstick pan or a lightly greased normal pan over medium heat. Allow the pancakes to completely dry out on top before flipping to ensure a clean flip, as they tend to be sticky sometimes.
- To make the chocolate sauce and peanut butter sauce, all I did was combine the pb2 and water until I got a pouring consistency, and repeated the same steps with the maple syrup and cocoa powder. Just keep adding the liquid until you get your desired consistency!