Pancake day is nearly here and it’s the perfect time to brush up your flipping skills and try out a new recipe. Today I’m sharing a recipe for healthier blender chocolate and banana pancakes. They are quick to make a super tasty!
Generally pancakes are made with eggs, milk, sugar and flour and don’t get me wrong, that makes a delicious pancake, but if you’re looking for tasty pancakes that are healthier, lower in calories or suitable for a dairy free or vegan diet, then these are the pancakes for you.
- Contain no egg
- Are sweetened with banana
- The milk is replaced with almond milk
- The chocolate flavour comes from good quality dark cocoa powder.
- There is also an extra nutritional boost from chia seeds
- They are topped with berries for a second portion of fruit
- They can be cooked oil-free if you use a non-stick pan
The sauce has is made with cocoa powder and coconut milk with a little maple syrup to sweeten it.
Linwoods nutritional seeds, grains and powders
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Healthier Blender Banana Pancakes with Chocolate Sauce
60g porridge oats
15g cocoa powder
1 tsp baking powder
60g ripe banana
125ml unsweetened almond milk (or your favourite nut milk)
1 tbsp milled chia seeds (ground chia seeds, you can do this yourself in a blender or pestle and mortar)
1 -2 tsp maple syrup (optional, the bananas add sweetness)
1⁄2 tsp vanilla extract or paste
1 tbsp cocoa powder
1 tbsp maple syrup
2 tbsp coconut milk
1 tsp arrowroot starch (or cornstarch) and 1 tbsp warm water
Place all pancake ingredients in a blender or food
processor and blend until the mixture is smooth. If you don’t have a food processor or blender, you can use a stick blender.
Heat a non-stick frying pan and test a little of the pancake batter to see if the pan is hot enough. It should puff up and start to bubble a little, then it is ready to flip. Use 2 heaped tablespoons of batter for each pancake.
Cook each pancake for 2 to 3 minutes then flip and cook the other side for a couple of minutes.
To make the chocolate sauce whisk together the cocoa powder, maple syrup and coconut milk in a small pan and bring to the boil. Reduce to a simmer and cook for a couple of minutes.
Mix together arrowroot or cornstarch with the water. Add this mixture to the pot and whisk well. This will help to thicken the sauce. It will take a couple of minutes.
Serve the pancakes topped with a drizzle of chocolate sauce . To make them extra special add a scattering of hemp seeds and desiccated coconut for a bit of crunch and blackberries for adding flavour.
The sauce can be made ahead and stored in the fridge for a couple of days.
Calorie is per pancakes (if you make 6) with sauce.
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Pancake Day. Flip it up!
Disclosure: Linwoods shared this recipe for me to try. I was not paid in money or goods for this post.