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If we could use our Ninja skills to sneak into your kitchen, we’d ensure sure you’d be waking up to these chocolate oat pancakes on the regular. Fluffly, light and drizzled with a generous amount of Pu’erh Ninja caramel, these pair perfectly with a vibrant matcha latte on the side!
All can and will enjoy this vegan and gluten-free recipe for chocolate oat pancakes!
CHOCOLATE OAT PANCAKES WITH PU’ERH CARAMEL
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 2 (10-12 small pancakes)
THE BEST DAYS BEGIN WITH PANCAKES
INGREDIENTS Needed
For the Caramel
- 30g smooth drippy peanut butter
- 40ml maple syrup
- ¼ tsp Pu’erh Ninja
- Pinch of salt
For the Pancakes
- 90g oat flour
- 2 tsp baking powder
- 2 tsp cornstarch
- 2 - 3 tbsp cocoa powder or raw cacao powder
- 1 tsp apple cider vinegar
- 1 small ripe banana
- ¼ tsp Pu’erh Ninja
- 200ml non-dairy milk of choice
DIRECTIONS
- Whisk together all caramel ingredients in a jug or bowl and set to one side.
- Blend together all pancake ingredients in a food processor, blender or in a jug using a hand blender, until smooth.
- Heat a large non stick pan and lightly grease with coconut oil or spray oil.
- Cook 2-3 tbsp of batter per pancake. Once bubbles form and the edges start to set, flip the pancakes and cook for a couple of minutes more.
- Stack, pour over caramel and sprinkle with some coconut flakes and cacao nibs if desired for a little flourish of texture.
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