By Lauren Baker
There’s no better way to start the weekend than a huge stack of chocolate pancakes! From berries and banana to ice-cream, the toppings are endless and it’s a great way to have fun in the kitchen without needing to wait for a tasty end-result.
These pancakes are super-simple to make and vegan-friendly, so everyone can enjoy them! Although this recipe uses almond milk, you can substitute for your favourite milk alternative and achieve the same result. Using a good quality blender will also ensure a smooth batter for your pancakes – but make sure you stir the chocolate chips after all the ingredients are combined or you’ll miss out on the gooey melt!
Makes 5 pancakes
- 1 small banana
- 60g oats (instant)
- 100ml almond milk
- 15g cocoa powder
- 15g dark chocolate hazelnut spread
- 1 tablespoon vegetable oil
- Handful dark chocolate chips
- In a blender, combine the banana, oats, almond milk, cocoa power and chocolate spread. Blitz until smooth, before mixing in the chocolate chips.
- Set aside and heat a frying pan with vegetable oil in over a medium heat.
- Once hot, spoon the batter into the pan. Try to make the pancakes fairly small (the same size as a home-made cookie) as it means means they’ll cook faster and you can enjoy them quicker!
- Each side needs cooking for two minutes before flipping. When dark on the outside, they’re ready to stack.
- This is the fun bit – go crazy and add whatever you can find. I love fresh berries, coconut yogurt and loads of chocolate spread! It’s completely up to you how you decorate your pancakes, but make sure you eat them while they’re still warm (or before someone else does…).