Decadently rich, easy to prepare, and made with good-for-you ingredients, One-Bowl Chocolate Pancakes with Strawberry Syrup are perfect for a special occasion or everyday!
Has anyone noticed that this is the third breakfast recipe that I’ve posted in a row containing chocolate (see, for example, exhibits A and B)? This is not a coincidence. I am basically trying to make sure my daughter loves me more than she loves Ree Drummond, aka The Pioneer Woman. And, since I generally don’t use gluten, dairy, or refined sugar in my recipes, I feel I need to use chocolate to make this a fair fight.
Elle and I are huge fans of The Pioneer Woman cooking show, making a point to watch it together in our pjs on Saturday mornings before motivating to do anything productive. Elle is aware that I write a food blog–though I’m not sure she totally understands what that means–and she has learned from the show that Ree also has a food blog.
So, she has asked me recently, why aren’t my recipes as good as The Pioneer Woman’s? Ouch. Tiny little insults hurled by three year-olds can hurt. After a bit of prodding, though, I realized that her definition of “good” equates directly to “chocolate”. Well then, that’s an easy fix. We shall now be adding chocolate to everything!
Since pancakes are a family favorite around here (this pumpkin spice version is on constant rotation) I figured a chocolate version was definitely in order. Let me tell you, these are ah-maz-ing. Seriously. They are like having chocolate cake for breakfast, except they’re actually made with oatmeal and coconut oil and only a tiny bit of maple syrup.
And let’s talk about the Strawberry Syrup. All you have to do is dump a bag of defrosted frozen strawberries, some lemon juice, and a little maple syrup into a blender and blitz on high. That’s it. And it’s simply divine poured over the pancakes.
So whether you’re trying to prove to your feisty 3 year-old that the Pioneer Woman’s got nothing on ya, or you just want to make an insanely delicious, and easy recipe in a matter of minutes, you should absolutely make these pancakes. And then I promise my next recipe will be all about kale. I swear. Now, let’s make some chocolate pancakes!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Serve with additional maple syrup for a sweet dipping option.
2 | Take these pancakes over the top by adding a few chocolate chips during the cooking process. Ladle the batter into the pan, then top with a few chips prior to flipping.
3 | Make a double batch and freeze for quick breakfasts on-the-go. Simply reheat in a toaster or low oven.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Refined Sugar-Free, and Vegetarian
One-Bowl Chocolate Pancakes with Strawberry Syrup
- ¼ cup coconut oil melted (can substitute butter), plus more for the pan
- 1 cup unsweetened applesauce
- 1 tablespoon apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 2 cups oat flour*
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- ⅓ cup unsweetened cocoa powder
- ½ cup plain unsweetened milk (almond, rice, dairy; whatever you like)
For the Strawberry Syrup
- 12- oz fresh or frozen defrosted strawberries
- 1 teaspoon fresh lemon juice
- 1-2 tablespoons pure maple syrup
- Sliced fresh strawberries to serve (optional)
In a large bowl stir together the coconut oil (or butter), apple sauce, vinegar, maple syrup, and vanilla extract. Beat in the eggs. Don't worry if the melted coconut oil solidifies when combined with cold ingredients; just make sure everything is well mixed together.
Add the oat flour, baking soda, salt, and cocoa powder to the wet ingredients, mixing well to combine. Pour in the milk, mixing again until all the ingredients are well incorporated and well combined. If the batter seems too thick, add a splash more milk to thin it out.
Heat a heavy cast-iron skillet or nonstick griddle over medium-low heat. Once the pan is hot, lightly oil the cooking surface with butter or coconut oil. Ladle or pour ¼ cup batter onto the pan for each pancake, being careful not to overcrowd the pan. Let the pancakes cook until small bubbles form on the tops and the underside is browned, about 3 to 4 minutes.
Once the bottom side has cooked sufficiently, flip and cook for another couple of minutes or so, until golden brown on both sides.
Meanwhile make the Strawberry Syrup by placing the strawberries, lemon juice, and maple syrup in a blender. Blend on high until smooth.
Serve the pancakes immediately or keep warm in a 200-degree oven. Serve with a drizzle of Strawberry Syrup and fresh strawberries if you like.
To freeze, allow pancakes to cool completely, then store in an airtight container in the freezer, separating each pancake with parchment paper or plastic wrap. When ready to eat, reheat in a warm oven or toaster.
Serve with additional maple syrup for a sweet dipping option.
Take these pancakes over the top by adding a few chocolate chips during the cooking process. Ladle the batter into the pan, then top with a few chips prior to flipping.
Make a double batch and freeze for quick breakfasts on-the-go. Simply reheat in a toaster or low oven.