Ingredients
Units
Scale
Pancakes
- 1 ripe banana
- 1/2 cup gluten-free quick oats
- 3/8 cup non-dairy milk of choice
- 1/2 tsp baking powder
- 1/2 tsp peanut butter
- berries for garnishing (optional)
Chocolate Sauce
- 1/4 cup non-dairy milk of choice
- 1/2 tsp peanut butter
- ~1/4 cup (40g) dark chocolate
Instructions
- Add all of the ingredients for the pancakes to a blender and blend until combined.
- Heat a frying pan with a little spray oil on low-medium heat. Add about ¼ cup of the batter to the center of the pan.
- Once little bubbles appear on the surface, flip the pancake and cook on the other side. They will take a few minutes on each side.
- Repeat with the remaining batter.
- Prepare the peanut butter chocolate sauce: add the dark chocolate, non-dairy milk and peanut butter to a medium-sized microwaveable bowl. Microwave on medium power for 30 seconds, then stir well to melt thechocolate until it comes together. (Alternatively, you can make the sauce in a small saucepan over low-medium heat)
- Serve the pancakes hot with fresh berries and a generous drizzle of peanut butter chocolate sauce. Enjoy!
Notes
- If you have a nut allergy, you can sub tahini for the peanut butter.
- Leftover pancakes can be stored in the freezer and reheated in the toaster.
- Leftover sauce can be stored in the fridge and reheated in the microwave.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 Servings