Fun and delicious oat and banana pancakes – with or without the optional chocolate and peanut butter filling.
For the pancakes
- 2 cups | 200g of oats
- 2 cups | 260ml of unsweetened plant-based milk
- 1 ripe banana
- 1 teaspoon bicarbonate of soda
- 1 tablespoon apple cider vinegar
- 2 tablespoons maple syrup – optional
For the peanut butter and chocolate filling
- Peanut Butter and Chocolate Filling
- 30g dark vegan chocolate – 72% +
- 2 tablespoons of peanut butter (crunchy or smooth) or other nut butter
- 1 teaspoon coconut oil
- To make the pancake batter add the oats, plant-based milk (we usually use coconut milk), apple cider vinegar, bicarbonate of soda, banana and maple syrup to a blender and blend until smooth. Leave the pancake batter to stand whilst you make the chocolate and peanut butter filling.
- Break the chocolate into small pieces and place in a microwaveable bowl, add a teaspoon of coconut oil and melt in the microwave on high for 1 and a half minutes (times may vary depending on your microwave). If you do not have a microwave, simply melt in a pan.
- Once the chocolate is melted stir in the coconut oil and the peanut butter until combined.
- Heat a frying pan, to medium-high heat. Using a folded piece of kitchen paper wipe the base of the pan with a small amount of rapeseed oil, repeat in between batches of pancakes. Tip -do not use too much oil as this absorbs into the pancakes and leaves them heavy and greasy.
- Then using a tablespoon as a measuring scoop, scoop the pancake batter into the frying pan, in small circles. We cook 4 pancakes at a time and if we need to be quick we have 2 frying pans on the go at once!
- Once air bubbles start to form in the centre of the pancake, turn it over and cook the other side for a couple of minutes until golden. As they cook place the pancakes on to a plate – you can keep the pancakes warm by placing them in the oven on low heat. Our pancake guzzling families tend to eat them as soon as they leave the pan.
- When you have a few pancakes spread the chocolate peanut butter on to one pancake and place another on top – to create the pancake sandwich, repeat until you have as many as you need.
Store on a covered plate in the fridge for 24 hours, they can be reheated in the frying pan or microwave – if they have the chocolate and peanut butter filling, we’d suggest eating them cold as a snack.
Keywords: pancakes, oat and banana pancake, oats, breakfast