The oatmeal and chocolate pancakes are made without milk and dairy products, and no sugar either; I replaced it with stevia, for a healthy and delicious breakfast. Fluffy and perfectly moist, they are filled with banana puree and almond crumbs. If certified ingredients are used, it’s naturally a gluten-free dessert.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 2 cups oat flour (gluten-free)
- 2 teaspoons baking powder (gluten-free)
- 1 pinch salt
- 1 teaspoon stevia (gluten-free)
- 2 eggs
- 1 1/4 cups oat milk (gluten-free)
- 1 tablespoon unsweetened cocoa powder (gluten-free)
- 3 tablespoons coconut oil (gluten-free)
- 1 banana
- 1 teaspoon lemon juice
- 1 tablespoon almond crumbs (gluten-free)
Tools
- 1 Bowl
- 1 Mixer
- 1 Pan
Steps
In a bowl: flour, cocoa, baking powder, salt, and stevia.
In another bowl, beat the egg whites.
Mix yolks, milk, and coconut oil and add all the liquid ingredients (except for the egg whites) to the dry ingredients and mix until the batter is smooth.
Finally, fold in the beaten egg whites.
Heat a griddle greased with a bit of oil.
Pour a ladle and cook for 2 minutes per side.
Finish the batter.
Mash the banana with the lemon juice.
Add the almond crumbs to the banana puree and fill the pancakes.
Tips
They keep for 3 days in the refrigerator unfilled.
They keep for 3 days in the refrigerator unfilled.
They keep for 3 days in the refrigerator unfilled.
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