Looking to elevate your breakfast game? These chocolate pancakes are proof that you don’t have to choose between a nourishing breakfast and a truly satisfying one. Made with oats and greek yogurt, these chocolate pancakes have a fluffy texture and rich chocolate flavor while offering more fiber and protein than traditional pancakes. They cook up soft and tender with just the right amount of sweetness, making them perfect for a special Valentine’s Day breakfast but easy enough for any weekend morning.
Dress up your chocolate pancakes with a drizzle of chocolate ganache and a dollop of whipped cream for something extra special, or keep it simple with fresh berries and syrup! See below for topping ideas. However you serve them, these pancakes are truly indulgent while still providing a nutritious breakfast.
Optional Toppings:
Chocolate ganache: In a microwave safe bowl, melt 1/3 cup chopped dark chocolate bar or chocolate chips with 2 tbsp heavy cream. Heat for 20 seconds first, then stir. Return to the microwave for 5-10 seconds at a time to continue melting. Be careful not to let it burn! Add more warm cream as needed to thin it out, do not add water or it will seize.
Whipped cream: Use storebought or make your own! To make your own, whip about 1/2 cup cream on high until fluffy. Add in 2-3 tbsp powdered sugar and a splash of vanilla extract and whip for an additional 1-2 minutes. Taste and adjust sweetness as desired.
Berry compote: Fresh berries are great on pancakes, but to make your breakfast even more special, make a compote! To make a compote, heat up 1 cup berries (fresh or frozen) in a small saucepan with 1–2 teaspoons sugar or maple syrup and a squeeze of lemon juice. Simmer over medium-low for 5–8 minutes, stirring occasionally, until the berries burst and the mixture thickens slightly. Serve warm over pancakes.
Other easy toppings:
- Toasted nuts or coconut
- Fresh berries or banana slices
- Peanut butter drizzle
- Vanilla greek yogurt
- Maple syrup
- Powdered sugar
Chocolate Pancakes for Two
Healthy chocolate pancakes made with oats and yogurt—fluffy, rich, and perfect for Valentine’s Day or anytime. Try topping them with chocolate ganache and whipped cream. The recipe makes about 6 pancakes - perfect for two servings. Feel free to scale it up as needed!
Ingredients
Directions
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In a blender, mix all the dry ingredients together: old fashioned oats, all purpose flour, cocoa powder, baking powder, baking soda, and salt. Alternatively you can just whisk together your dry ingredients if using already ground oat flour.
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In a medium bowl, whisk together your wet ingredients: plain lowfat greek yogurt, egg, and sugar. We will add the milk in the next step.
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Next, add your dry ingredients to your wet ingredients. Start mixing together using a spatula or fork. Slowly add in your milk while stirring. You want a quite thick batter. Try not to overmix.
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Heat up a non stick or cast iron skillet over low-medium heat. Once preheated, add in your butter or oil into the pan.
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Scoop 2-3 tbsp of batter per pancake onto your pan. Use a rubber spatula or back of a spoon to spread the batter out into about a 4 inch circle. Cook the first side for about 3-4 minutes, until bubbles form on the edges/top. Flip and cook for an additional 1-2 minutes until the pancake springs back when pressed.
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Serve with optional toppings like fruit, chocolate ganache, or whipped cream! Enjoy!
Notes
See the above post for optional toppings!
