Delicious Chocolate & Raspberry Pancakes packed with healthy ingredients like oats, eggs and bananas and sweetened with just a little honey.
There's nothing better than a stack of freshly cooked pancakes at the weekend. But add in some chocolate and you've got the most incredible breakfast treat that the whole family is going to love!
My Chocolate Raspberry Pancakes recipe may seem indulgent but it's actually packed full of nutritious ingredients that will help keep everyone full for hours.
To start I blitzed bananas, eggs, honey and vanilla extract in the blender. The bananas bring natural sweetness to the pancakes so we only need to add a very small drop of honey.
Next I added the dry ingredients - oats, flour, cocoa powder and bicarbonate of soda and blitzed again to make a smooth batter.
The last step is to fold in the raspberries. I used fresh raspberries but frozen would be fine too. Fry four pancakes at a time in a large frying pan and then repeat with the remaining four.
To serve I added some plain yogurt, extra raspberries and a tiny shaving of chocolate. Absolutely delicious and packed with flavour, taste and healthy filling ingredients!
If you try my Chocolate Raspberry Pancakes recipe please do leave me a comment and a star rating below. You can also share your pictures with me on on Instagram. I always love to see your creations!
Chocolate Raspberry Pancakes
- Prep Time: 3 mins
- Cook Time: 8 mins
- Total Time: 11 minutes
- Yield: 4 1x
- Category: Breakfast
- Cuisine: American
Description
Delicious Chocolate & Raspberry Pancakes packed with healthy ingredients like oats, eggs and bananas and sweetened with just a little honey.
Ingredients
- 2 ripe bananas, peeled and broken into chunks
- 2 medium eggs
- 1 tsp clear honey
- 1 tsp vanilla extract
- 50g / ½ cup porridge oats
- 50g / 1.75 oz plain flour
- 1 tbsp cocoa powder
- ½ tsp bicarbonate of soda
- 100g / 3.5oz raspberries
- ½ tbsp coconut oil
Instructions
- Blitz the bananas, eggs, honey and vanilla in a food processor until combined.
- Add the oats, flour, cocoa powder and bicarbonate of soda and blitz again.
- Gently mix in the raspberries with a spoon.
- Heat the oil in a large nonstick frying pan. Make a few pancakes at a time by adding two large spoonfuls of the mixture to the pan per pancake. Cook over a low heat for 2-3 mins on both sides, then transfer to a plate. Repeat with the remaining mixture.
Notes
- These pancakes are best eaten immediately but they can be stored in an airtight container in the fridge for up to 48 hours and also frozen too.
Keira Ball says
The perfect recipe for chocolate lovers.
Hannah says
These are delicious and totally guilt free too! I think we've eaten these at least once a week for three weeks now! #addicted