A while ago I posted a recipe for gluten free pancakes promising a recipe for gluten free chocolate pancakes in the future. Well, today’s that day! These pancakes are super simple to make (provided you have a blender) and they taste amazing! Chocolate lovers (aka me), these are for you!
Chocolate Oatmeal Pancakes (GF)
1 tablespoon dutch-processed cocoa powder
1 teaspoon powdered sugar
¼ cup milk
¼ teaspoon vanilla
¼ teaspoon baking powder
1 tiny pinch salt
¼ cup oats
Blend all ingredients until smooth.
Fry on a nonstick surface! (very very important that the pan is nonstick. My other pans couldn’t handle this batter)
Serve with a healthy drizzle (dousing) of chocolate ganache (1 tbs of chocolate chips melted in 2 tbs heavy whipping cream)!
On a side note, my camera is still broken 😦 Luckily I have this picture from before it broke.
I remember my brother Jonathan took me to an iHop when I was younger, around the time my dad switched to a raw food diet and cut my access to all “junk food” off, and being completely astounded by the sheer number of syrup flavors, let alone pancake combinations, served. Of course, at that time, all food not raw or completely natural had a negative stigma attached to it, so my experience was only slightly tainted by the guilt of eating white flour and sugar (the horror!). Still though, they were delicious and definitely fueled the love for pancakes I have today.
Pancakes and I are on good terms now. I haven’t been to an iHop since (turns out, they’re really not that delicious compared to homemade ones), rather I prefer to make my own pancakes. My favorite part of homemade pancakes is making syrups to go along with them, a process which is actually super, super easy. Berry syrup, caramel syrup, pudding (?), the toppings for pancakes are endless.
I’m definitely going to be making pumpkin pancakes sometime soon, but for now, these super simple, but delicious, buttermilk pancakes ought to suffice.
1 cup flour
1 teaspoon baking soda
1 tablespoon sugar
¼ teaspoon salt
1 1/8 cup buttermilk
2 tablespoons butter, melted
Stir together the flour, baking soda, sugar,and salt.
In another bowl, whisk the buttermilk, egg, and butter.
Add the wet ingredients to the flour mixture, and GENTLY fold together. Do not overmix.
Cook on medium heat until golden brown.
¼ cup pancake syrup (I used this sugar-free syrup, and I highly recommend it. It’s delicious!)
¼ cup diced/crushed berries (I used about 3 strawberries and 2 blackberries)
Combine the syrup and berries together in a pan. Boil until the syrup is thick and the berries are cooked.
Serve with buttermilk pancakes! (Or basically anything)