February 25, 2019 | Serves 2
- 120g of gluten free oats
- 300ml of nut milk
- 15g of nut butter
- 7g of ground flaxseed
- 15ml of maple syrup
- 1 teaspoon of baking powder
- 10g of cacao powder
- 15ml of melted coconut oil
Sometimes you just need a bit of chocolate in the morning! These are heaven and so easy. I make all my pancakes in the blender- less washing up and they’re ready in minutes. I love topping these ones with creamy nut butter, some fresh berries and a drizzle of dark chocolate or maple syrup.
Add all of the ingredients to your blender. Blend on high until smooth. Let it sit for 2-3 minutes, it will thicken as it rests. Blend again.
Place a non-stick pan on medium-high heat. Add in about half a teaspoon of coconut oil. When it’s melted, pour about a sixth of the mixture into the pan. Cook for about 60 seconds on the first side until lots of bubbles have formed in the centre, then flip and cook for another 30 seconds.
Repeat with all of the mixture, adding a little more coconut oil to the pan as needed. Stack them on top of each other as they’re done to keep them warm.
Serve with nut butter, fresh berries and a drizzle of melted dark chocolate.