Your mum has done so many wonderful things for you over the years, so I am pretty sure that making her brunch on Mother’s Day (or any day) should be a no-brainer. What she really wants is to spend time with you and get a little rest and relaxation. So let her chill out, put her feet up and maybe have some tea or a mimosa, while you whip up this perfect healthy (no processed flour, just oats) yet indulgent (CHOCOLATE!) pancake recipe for her.
Now obviously for a chocoholic such as myself, it’s very important to use good quality chocolate in this recipe (or any recipe, for that matter). I use Green & Black’s because it’s delicious, great quality chocolate that is ethically sourced, is fair trade and organic. I also love that they have a wide range of bars available, like 70% Dark, Burnt Toffee, Milk Chocolate with Sea Salt and more. Feel free to mix it up my choice in the recipe below isn’t for you (or your mama).
If for any reason you can’t have dairy, you can totally sub almond milk or coconut milk for this. Top however you please - but obviously I am partial to more chocolate, banana slices, maple syrup and a little whip cream. I do use my Vitamix for this to pulverize the oats and get the batter nice and smoothly incorporated, but be sure not to over mix them.
The perfect healthy, yet indulgent mother’s day brunch is really so easy to make that it’s even something that kids can do (with parental supervision, of course). So what are you waiting for?
DARK CHOCOLATE AND BANANA OAT PANCAKES
made with Green & Black’s 70% Dark Chocolate
1 bar (100 g ) Green & Black’s chocolate, chopped or broken up. I used the 70% dark, use whichever variety you like, to taste)
2 cups quick oats (gluten free is totally fine too)
1 1/2 cups buttermilk or any other milk of your choice. Almond or coconut milk work just fine! You may need a little more if batter becomes too thick.
1 large ripe, banana
1/2 teaspoon ground cinnamon
1 tablespoon maple syrup or honey
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
1 3/4 teaspoons baking powder
1 large egg
butter for cooking, coconut oil is cool too
for garnish: sliced banana, some of chopped chocolate, maple syrup, whipped cream, greek yogurt, etc.
Place all ingredients, except egg and butter in the base of a blender and blend until smooth. Add egg and mix gently for a moment or two until fully incorporated. Note: if batter seems too thick, it’s ok to add another couple tablespoons of milk.
Use whatever works best for you to cook - griddle, large or small sauté pan, etc. On medium heat, add butter or oil to pan and pour batter in. Ultimately you are aiming to use 1/4 to 1/2 a cup of batter per pancake, depending on how big you want them to be. Mine were a bit on the larger side. Pour batter in pan, wait for bubbles to form on top before adding pieces of chocolate to taste. Then flip pancake and continue to cook for 2-3 minutes on the other side, but don’t move pancake around or the chocolate will go everywhere.
Serve with banana slices, more chocolate (perhaps shavings?), maple syrup and whatever other garnish you’d like. Enjoy!
Be sure to tell your mama how much you love her.