Looking for a healthy breakfast recipe to serve your sweetie on Valentine’s Day? This is it! These chocolate strawberry pancakes are secretly healthy and gluten-free, but they taste so great that you’d never guess!
Instead of using flour as the base, these pancakes are made from homemade oat flour, so they pack loads more fiber and will keep you fuller for longer than regular pancakes. What’s more, the chocolate in the recipe comes from immune system-boosting unsweetened cocoa powder, keeping the calorie count low without losing the delicious chocolate flavor you should get from a sweet treat.
This recipe makes 4 pancakes which will serve two adults for breakfast. Since there is a whole egg in this recipe, it’s difficult to decrease the ingredients to make just one serving of pancakes, but you can easily increase the ingredients if you’ve got lots of hungry mouths to feed.
It can be boring and tiresome to stand over a stove making pancake after pancake first thing in the morning, which is why I love this recipe so much. You can make these pancakes in advance and then store them so you just have to re-heat them for a couple of minutes in the morning when you’re ready to eat! Simply follow the recipe below and leave the pancakes to cool to room temperature. Then place the pancakes in batches of two inside a Ziploc bags (or wrap them up in plastic wrap) and store them in the fridge for up to five days or in the freezer for up to six months. Then when you’re ready to eat, heat the pancakes up in the microwave until piping hot, top with the extra strawberries and serve!
1 cup oats
1 tablespoon brown sugar
½ teaspoon baking powder
¼ teaspoon baking soda
2 tablespoons unsweetened cocoa powder
2 tablespoons canola oil + extra for greasing the pan
1/3 cup skimmed milk
1 cup strawberries, chopped + extra for topping
1. Place the oats into a blender and process on a high speed for about 30 seconds, until you’ve got a fine oat powder.
2. In one large bowl, stir together all the dry ingredients –the oat powder, brown sugar, baking powder, baking soda and cocoa powder.
3. In a separate smaller bowl, whisk together the egg, oil and skimmed milk.
4. Pour the wet ingredients into the dry and carefully stir until the batter just comes together.
5. Evenly sprinkle the chopped strawberries over the batter and gently fold them in with a spoon. Be careful not to over-mix the batter or else your pancakes will be flat.
6. Leave the batter to rest for 5 minutes, to allow it to thicken.
7. To make each pancake, pour ½ teaspoon of oil into a small frying pan over a medium heat. Scoop 1/3 cup of pancake batter into the frying pan and cook for about 3 minutes, until lots of bubbles pop on the surface. Flip the pancake over and cook for 1 minute on the other side.
8. Keep the cooked pancakes warm in a 100°F oven whilst you use the rest of the batter to make three more pancakes. Remember to grease the pan with ½ teaspoon of oil each time.
9. Put two pancakes on each plate and top with a few strawberries before serving.