Breakfast,  Dairy Free,  Gluten Free,  Main Course,  Recipe,  Vegan,  Vegetarian

Chocolate Oat Pancakes (V+GF)

Pancakes are something I really don’t make often enough. In my family there is a near even split of those who love waffles and those who prefer pancakes.

Personally, I’m too indecisive to choose between them because I love both. Another thing I find funny is that it’s the boys in my fam who like waffles and the girls who like pancakes. I’d love to know if this trend is the same in your house. Maybe you can take a little poll and let me know.

So I was in the mood to make some pancakes, but not just plain ones. Although, I wanted them simple and of course you can never go wrong with chocolate. These pancakes don’t need any fancy ingredients and they are made in the blender (I know, I’m using it again!). If you don’t have a blender or food processor you can easily make these by just using oat flour. I’d replace the 1 cup of oats with about 1/2 cup flour.

And then of course, you can’t forget the toppings. You knew I’d have to put some berries in here somewhere and the peanut butter is a must also. Except, I sometimes like to make a “peanut butter” sauce with powdered peanut butter. Mostly because I enjoy the slightly thicker texture than natural peanut butter.

To finish these off I sprinkled on some cacao nibs and then you could always add some syrup. These pancakes are slightly sweet but not over the top so a little syrup might fit your tastes. So yeah, these are super quick and easy to whip up and they make a great start to any morning.


Chocolate Oat Pancakes (V+GF)

A quick and simple recipe for chocolately pancakes that make the perfect way to start the day.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 1 cup rolled oats
  • 2 teaspoons ground flax seeds
  • 2 teaspoons chia seeds
  • 2 tablespoons cocoa powder
  • 2 tablespoons coconut sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon sea salt
  • 1 cup almond milk


Pour the oats into a blender or food processor and pulse until it looks like course flour. Add the remaining ingredients and blend until it becomes a fairly thick batter. Set aside to let it thicken for 5 - 10 minutes.

Heat a non-stick skillet over medium high heat and pour the batter into smaller or larger circles, and flip when they start to bubble. Cook until done on both sides and serve hot with whatever toppings you like. I topped mine with some pb2, berries, and cacoa nibs.


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