Updated on April 21st, 2018
What would the world be like without pancakes? It would be a very sad place, let me tell you. I’m starting to tear up just thinking about it. It’s the one breakfast meal that never gets old. I had no trouble saying Adios to bacon, but I could never give up pancakes. Never in a million years.
My mom used to make them for us on weekends and I’ve carried on her tradition, making the same recipe for years. It’s as simple as a cup of flour, a cup and a half of milk and two eggs and a bit of vanilla extract, all blended together with a whisk. That’s it.
I’ve been feeling adventurous lately and have started experimenting with new recipes, ideally dairy and egg-free. Most vegan pancakes call for funky flours or nut butters but I prefer to keep things simple.
Just in time for the holidays, here’s a healthy cookie-like cocoa pancake recipe. If you’re feeling particularly festive, I suggest adding chocolate chips to the batter!
We ate them this morning while watching Elf, our Christmas favourite, topped with a homemade raspberry jam that I made in under two minutes last night. You might want to take a peek at that. Really.
If you try this recipe, make sure to snap a picture and share it on Instagram or Facebook tagging me & using the hashtag #valisesetgourmandises. I wanna see your creations! And don’t forget to leave a comment below :)
Flourless Vegan Pancakes: Oat, Banana & Cocoa
- 2 cups oats
- 1 or 2 tablespoons cocoa powder
- 1 large ripe organic banana
- 1/2 teaspoon ground cinnamon
- A pinch of salt
- 1 1/2 teaspoon baking powder
- 1 1/3 cups non-dairy milk I used oat milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon maple syrup or brown sugar
- coconut oil for cooking
- Preheat the oven to 200°F (100°C). Put all the ingredients in a blender or food processor and pulse until smooth. There’s no need to blend too much, the oats should be visible. The batter should be thick but liquid enough to be poured in the pan. Add a bit of milk if needed.
- Taste the batter and adjust sweetness and cocoa content to your taste.
- Heat a pan on medium-high heat. Melt a little bit of coconut oil and pour about 2 tablespoons of batter in the center. With the back of the spoon, spread the batter in a nice thick circle.
- Cook until the bottom is golden brown and the top not too liquid, 2 or 3 minutes. Flip gently with a spatula and cook another 2 to 3 minutes.
- To keep the pancakes warm while you finish making the others, keep them in the oven at low temperature.
- Enjoy with homemade jam or maple syrup.
If feeling particularly festive, add some chocolate chips to the batter
Adapted from Mountain Mama Cooks