Say hello to these gluten free chocolate & banana hazelnut pancakes. Hands down the most perfect breakfast for those who can’t decide on one flavour!
I first made these pancakes 2 year’s ago, when my blog was still a wee baby. Although the recipe was good, the imagery was dark, blurry and not worthy of featuring on a food blog! Therefore it was time to update the imagery, as well as the layout of the post and SEO – things I didn’t think about two year’s ago.
Now let’s get back to these gluten free chocolate & banana hazelnut pancakes. Perfect for those who can’t decide what flavour they want for breakfast/brunch (ie me), these pancakes have the best of both worlds!
Banana Pancakes – sweet and fluffy with a delicate taste, these are a staple in my house.
Chocolate Pancakes – rich, very chocolatey and decadent. Paired with the sweet banana pancakes they are an explosion of flavour on your tastebuds!
If you can manage it, try to get each flavour component on your fork at once – it’s definitely worth it!
These healthy 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. Either way, I hope you love them as much as I do!
Gluten Free Chocolate & Banana Hazelnut Pancakes
- Pancake mix
- 100g GF oats
- 2 tsp cinnamon
- 1 tsp baking powder
- 2 eggs
- 2 ripe bananas
- 2 tbsp coconut oil, plus extra for frying
- 35g hazelnuts, chopped
- Chocolate mix
- 1 tbsp cocoa powder
- 1 tsp honey
- Extra hazelnuts
- Chocolate nut butter
Start by melting 2 tbsp of coconut oil on the hob or in a microwave.
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 a little bit of milk (1 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.
Once these are ready, heat a little bit of coconut oil in a frying pan and spoon 1-2 tbsp of pancake mix into the pan, one flavour at a time.
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 chocolate nut butter on top.
Tuck in and enjoy this scrummy breakfast/brunch!
If you’ve made this recipe, don’t forget to tag me on Instagram @oatsodelicious or #oatsodelicious so I can see your wonderful creations!
Updated July 2019