On Sundays, before church, we have pancakes. This has become a tradition in our house, one that the kids look forward to the whole week. We are strict about their sugar intake, but on Sundays they get a little splurge and a treat. We make pancakes, which we serve with honey, chocolate spread, or whatever is nice and decadent and naughty. Sometimes we grill bacon or sausages, but usually the pancakes are sweet – specially for the girls. Because we allow them a bit of sweetener like honey or chocolate, I try to make the pancakes as healthy as possible. For flour I will always use whole wheat or brown, or even a nut flour instead of wheat. Oats usually also feature in the pancakes, with a scoop of protein powder every know and again. In this specific recipe I omitted the protein powder because of the buttermilk – also rich in protein, so we have that box ticked.
The sliced banana I added in on a whim. I have not included them in the recipe since I know they fall in very few people’s taste. If you do want to add the bananas, then this is what you do:
- After spooning the batter into the pan, but before it starts to bubble, place a few slices of banana directly on the raw batter side. Sprinkle with a little bit of brown sugar (for the caramelisation). Once the pancake starts bubbling, flip it around so that the bananas are now at the bottom. Cook as usual.
- The bananas will grill, and the sugar will caramelise giving you a wonderful caramelly glazed banana pancake.
If you don’t want to add the bananas during the cooking process you can always serve them with fresh banana. Yum!
Don’t have macadamia nut butter? No problem. You can serve this with almost any nut butter, peanut butter, even soy butter. Plain honey, chocolate spread, maple syrup or golden syrup also does the trick. Serve with fresh berries, bananas, caramelised apples or any other fruit that takes your fancy. Bacon on the side, or sausages, or just the nuts. Be creative! But most importantly, enjoy.
Chocolate oats pancakes
Esrida Brits | 18 July 2019
- prep time: 5 min
- cook time: 10 min
- total time: 15 min
- 1/2 cup rolled oats
- 1/2 cup whole wheat flour
- 2 cups buttermilk
- 2 eggs, whisked
- 1 tsp salt
- 2 tsp sweetener of choice
- 1 tsp baking powder
- 1 tbs cacao powder
- Coconut oil for pan-frying
- Macadamia nut butter for serving
- Honey for serving
- Nuts for serving (optional)
- Combine all of the ingredients except the coconut oil. Whisk until well combined. The batter should be runny but not too liquid. If it is not runny enough (you have to be able to spoon small rounds into a pan), add more buttermilk. If too runny add more flour.
- Heat a pan over medium heat, placing the coconut oil into the pan and swirling it around to cover the whole pan.
- Spoon tablespoons full into a hot pan. Once you can see bubbles appear on the surface, turn the pancake around to cook on the other side.
- Stack the pancakes on top of each other, spoon softened nut butter over the top, drizzle with honey and sprinkle with nuts. Enjoy warm.