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  • Writer's pictureRae Reeves

Chocolate Chia Pancakes

Updated: May 5, 2021

For the pancakes

  • 60g (Generous ½ cup) oats gluten free if necessary

  • 15g (1/8 cup) raw cacao powder or cocoa powder

  • 1 tsp baking powder (gluten free)

  • 60g (1/3 cup) ripe banana

  • 125ml (generous ½ cup) unsweetened almond milk

  • 1 tbsp milled chia seeds

  • 1-2 tsp maple syrup (optional)

  • ½ tsp vanilla extract


For the Chocolate Sauce

  • 1 tbsp raw cacao powder or cocoa powder

  • 1 tbsp maple syrup

  • 2 tbsp full fat coconut milk

  • 1 tsp arrowroot starch + 1 tbsp water ( I didn’t have this so I didn’t use but you could use a little cornflour or potato starch as replacement)


  1. Place all ingredients for the pancakes in a blender or Nutri Bullet and blend until smooth.

  2. Set batter to one side while you preheat the pan.

  3. Heat a non-stick 10-inch pan over a medium heat. Cook 2.5 tbsp of batter per pancake.

  4. Cook for 2-3 minutes, flip and cook for 2 minutes more. To make flipping easier place pan under a preheated grill for 1 minute, return to the stove top and cook for 1 minute more.

  5. For the chocolate ganache whisk together first three ingredients in pot, bring to the boil and simmer for 2 minutes.

  6. Mix together water and arrowroot starch. Add to the pot and whisk to combine while it simmers. Allow to heat through and thicken for 1-2 minutes.

  7. The chocolate sauce can be made in advance and stored in the fridge.

  8. Serve pancakes topped with chocolate sauce, some hemp seeds, desiccated coconut, and blackberries.


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