These healthy banana and chocolate pancakes are a perfect option for a lazy Sunday morning. They are also one of my favourites for a pre workout breakfast, giving you plenty of energy from the slow release wholegrain oats and protein from the eggs and nuts.
The combination of banana, wholegrain oats, eggs and almonds seems to good to be true when it comes to making a pancake. Very different to the usual white flour and milk versions, and much much tastier in my opinion! Bananas are often underestimated when it comes to healthy foods, not only do they contain high levels of potassium, they are also a rich source of vitamin B6 and magnesium required for energy metabolism and brain function! Oats are a great addition to this pancake due to their immune boosting properties, and almonds give you a good dose of your healthy omega-3 fatty acids. The addition of cacao, the raw form of cacao, is bursting with antioxidants called flavonoids, and as a bonus is also a very rich source of iron.
Ingredients (makes 8 small pancakes – serves 2):
For the pancakes:
- 2 eggs
- 2 ripe bananas
- 6 tbsp. almond flour (100% ground almonds)
- 4 tbsp. oats
- 1 tbsp. cacao powder
- 1/2 tsp. coconut oil
For the topping:
- 1 tbsp. cacao powder
- 6 tbsp. oat milk
- 1 tbsp. manuka honey
- 1 banana
- 1 tbsp. chopped hazelnuts
1. Blend the eggs, 2 bananas, almond flour and oats in a food processor for a thick yet runny consistency.
2. Pour out half of the blended mixture into a bowl, for the banana pancakes.
3. Add the 1 tbsp, cacao powder to the remaining mixture in the blended, and blend for the chocolate pancakes.
4. Heat the coconut oil in a frying pan on a medium heat. Coconut oil is heat stable and also full of powerful immune-boosting fatty acids such as lauric acid, therefore is great to use when frying foods.
5. Split each of the pancake mixtures into 4 equal parts and pour onto the pan to make 4 small pancakes for each flavour. You may want to use 2 pans, or cook each flavour seperately. Fry the pancakes on a medium heat for approx 3-5 minutes until they are holding together, and then turn them over gently to cook the other side for a further 3 minutes. I recommend frying on a medium heat, as almonds are not heat stable above 180 deg C, so the healthy omega-3 fats can be ruined if heated too high. Frying on a high heat would reach temperatures over 200 deg C.
6. While the pancakes are cooking, in a bowl, stir together the cacao powder, oat milk and manuka honey to make a chocolate sauce.
7. Serve the pancakes with 1/2 sliced banana over each portion, with the chocolate sauce poured over the top, and the chopped hazelnuts for crunchy healthy topping.
Treat your loved ones to these pancakes for breakfast at the weekend and I am sure you will get a big smile on their face while they bite into these nutritious healthy pancakes.