Decadently rich, easy to prepare, and made with good-for-you ingredients, One-Bowl Chocolate Pancakes with Strawberry Syrup is perfect for a special occasion or everyday!
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.
*Make your own oat flour by placing 2 cups whole, rolled oats in a blender, and blend until a coarse flour forms. Alternatively, you can buy pre-made oat flour at well-stocked grocery stores and online (either regular or gluten-free). Be sure to buy gluten-free oats if you want to keep the recipe gluten-free.
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.