Chocolate and banana hazelnut crunch scrummy yummy pancakes *inserts love eyed emoji*. These pancakes have the perfect sweet/rich balance – the chocolate pancakes are very chocolatey but the sweet banana pancakes and berry/maple topping balances them perfectly. If you can manage it, try to get each flavour component on your fork at once – it’s definitely worth it!
These healthy banana/oat/egg pancakes are a winner for me and never fail (famous last words!) Don’t miss the step about letting them sit in the fridge for 10 mins though, it really does help them firm up and it’ll stop them falling apart when you’re pancake flipping! If you’re super busy and don’t have time you can always make them the night before and let them sit overnight.
Serves 2 (3 thick pancakes each)
– 1 cup GF oats (100g)
– 2 ripe bananas
– 2 eggs
– 2 tsp cinnamon
– 1 tsp nutmeg
– 1 tsp baking powder
– 1/4 hazelnuts, chopped
– 2 tbsp coconut oil, plus extra for frying
– 1 tbsp cocoa powder
– 1 tsp honey
– extra hazelnuts
– maple syrup
Melt 2 tbsp of coconut oil on the hob or in a microwave until melted. Next, blend all ingredients for the pancake mix (minus the hazelnuts) in a blender until smooth – transfer the mix evenly into two bowls and add the cocoa powder and honey to one bowl to create the chocolate pancakes. If needed you can add milk – a tbsp at a time – to the chocolate mix until it’s a smoother consistency.
Stir the chopped hazelnuts between both bowls and pop them in the fridge for 10mins to firm up.
Heat a little bit of coconut oil in a frying pan and spoon 1-2tbsp of pancake mix into the pan, one flavour at a time. Smooth into a circle with the back of your spoon. Fry for 2-3mins on either side, or until they have small air holes and have started to colour. Repeat for the rest of the batter.
Stack your pancakes on top of each other, adding your strawberries, extra hazelnuts and maple syrup on top.
Tuck in and enjoy this scrummy breakfast/brunch!