Every Sunday morning you will find my little family devouring pancakes for breakfast. On a Saturday I will ask my husband and son what kind of pancakes they would like to try this week. My husband Howard will occasionally ask for my Salted Caramel Pancakes but my son Ted will quite often bin that idea. Ted will nearly always ask for Raspberry Pancakes.
So normally it will be raspberry pancakes for our Sunday morning breakfast. As we had chocolate chips in the house I decided to ask Mr Ted if I could add them to the pancake mix. Ted was more than happy for me to add this ingredient. I was a bit concerned that the chips would melt but thankfully they stayed in tacked. Plus I was pleased Ted agreed to adding this ingredient as they were yummy. We enjoyed these pancakes and we know you will too.
What are your favourite sweet treats for breakfast? Let me know in the comment below and please don’t forget to like and follow me.
Makes 16 – 20 pancakes
- Nutribullet or blender
- Large mixing bowl
- Measuring jug
- Hand blender or food processor
- Large stirring spoon
- Ice cream scoop or small ladle
- Frying pan
- Plastic brush
- Fish slice
- Gluten free porridge oats or spelt flour x 200g
- Oat Milk x 400mls
- Bananas x 2 medium
- Raspberries x 150g (Or any fruit you fancy)
- Ground flax seeds x 50g
- Chocolate Chips x 60g
- Cinnamon x 1 tsp
- Baking powder x 1 tsp
- Coconut oil
- Honey or maple syrup to serve
- Start by putting the oats (if using them) into a nutribullet or blender.
- Blend until a flour is formed.
- Place the porridge oats into the mixing bowl along with ground flax seed, chia seeds, cinnamon, baking powder and chocolate chips.
- Put the raspberries, banana and oat milk into the blend.
- Now blend these ingredients together.
- Pour the blended ingredients into the large mixing bowl.
- Mix all the ingredients together.
- Normally, I make the mix the night before and store in the fridge overnight.
- In the morning I will add more milk to make the mixture more milk to make it like a pancake mix.
- Put the frying pan on a high heat and add coconut oil to the pan.
- Next I take an ice cream scoop or small ladle full of the mixture and put it into the hot pan.
- Once the outside of the pancake starts to cook around the outside, turn it over.
- Don’t make the pancakes to big as they may not cook and turn well.
- Repeat this process until all the mix is used adding more coconut oil if necessary.
- Serve with honey and enjoy.
Choc Chip Pancakes were yummy. For me they reminded me of eating a warm chocolate crossiant or chocolate pastry from a deli or bakery. It was the closest I will ever come to eating a pastry again. So these pancakes were pure pleasure. Plus the even bigger bonus is that you can freeze the leftover for another occasion. I like to cut square of grease proof paper and put a square of paper in between the cooked pancakes. Then I put the leftover pancakes into the freezer and defrost the day before I want to eat them. These pancakes are simple, easy and so tasty you will definitely want them again. However you decide to eat this sweet treat, as always, please enjoy. Thank you xxx