I had the weekend to myself and decided to treat it as a relaxing weekend to rest and unwind. In reality this resulting in spoiling myself with some amazing foods- steak, dark salted chocolate, olives and even pancakes for breakfast… Whoever said eating for one is depressing, has obviously never met me before.
I like making pancakes every now and then on the weekends but I usually try and keep them relatively healthy (as much as pancakes can be healthy I suppose). This weekend I decided to try and make some chocolate pancakes and these turned out really well. I used buckwheat and oats in place of flour and they had a lovely texture. If you don’t like buckwheat or are just not bothered trying to give your pancakes a healthy slant, you can just use plain flour. As the cocoa used is unsweetened, you could add some honey if you liked for your sugar rush.
These are so easy to make and take no time at all to whip up (about 10 minutes from start to finish!). Give them a go and rid yourself of your pancake guilt!
Ingredients (serves 2):
1/2 cup oats
1/2 cup buckwheat (or other flour)
1/2 tsp baking powder
1 cup milk
2 level tbsp cocoa (you could use raw cocao for extra health freak brownie points)
Flaked toasted almonds
Peanut butter (optional)
- Whisk together the oats, flour, baking powder, cocoa, milk and egg in a mixing bowl. You want a custard like consistency so you might not need all the milk.
- Pop a non-stick frying pan on a medium high heat. Add a little oil (I used coconut oil but you can use any mild tasting oil… not olive oil!), then spoon a ladle of batter onto the pan. You should be able to fit about 3 on the pan at a time.
- After a minute or two bubbles will start appearing at the top of the pancake, this means it’s time to flip them over. Fry for another 2 minutes.
- Stack ’em high and if you like peanut butter and have it handy, I like to smear a little between the layers of pancakes. Serve with banana, yoghurt, toasted flaked almonds. You can also add a spoon of honey if you need your sugar hit.