Healthy Chocolate Pancakes Recipe

5 from 7 votes

These healthy chocolate pancakes are easy to make with wholesome, nutritious ingredients. They are moist and chocolatey and gluten-free!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegetarian

Servings: pancakes

Author: Laura

Cost: $4

Warm an electric griddle to 350 degrees F. (medium heat).
Combine the oats and cocoa powder in the container of a high-powered blender (Vitamix) and blend, starting on low speed and increasing to high, until the mixture reaches a flour-like consistency (about 15-30 seconds).
Add banana, honey almond milk, sea salt vanilla and baking powder and blend until combined.
Add egg and pulse to combine.
Stir in mini chips by hand.
Melt 1 Tablespoon butter or coconut oil on the warm griddle (or spray it lightly with cooking spray).
Drop batter in ¼ cup portions onto the pre-heated griddle, with at least 1” of space between each pancake.
Cook on the first side until the edges start to become darker brown and look set, and bubbles begin forming throughout the batter (about 2-4 minutes).
Flip and cook on the second side for 3-4 minutes or until it is lightly golden brown.
Repeat until all the batter has been used.
Serve warm with pure maple syrup and fresh berries!

Ingredient Substitution Notes

Old-fashioned oats. If you do not have a high-powered blender, you can buy pre-made oat flour and substitute it 1:1 for the old-fashioned oats. All-purpose flour works well too.
Whole Milk. Any type of milk works well in this recipe. I have used almond milk, coconut milk and 2% milk with great results.
Honey. Maple syrup or your favorite liquid sweetener can be used in place of honey.

Store/Freeze

Store the pancakes in an airtight container in the refrigerator for up to 5 days, or in the freezer for 2 months. Reheat in the microwave or toaster.