Breakfast is by far my favorite meal of the day. Especially in the morning I am always extremely hungry and therefore I really need a filling breakfast. During the week, I usually go for a quick porridge or muesli. But on the weekend, I like to have a long, leisurely breakfast. And what would be better for this than delicious, fluffy chocolate pancakes?
Earlier this year, I already showed you a healthy and delicious pancake recipe. And although these pancakes are really healthy, they are still the best I have ever eaten. That’s why I want to show you a second version of them today. The basic recipe remains the same. However, we refine it with cocoa and some Tonka. And to top it off, we serve it with a healthy and protein-rich chocolate custard. This is prepared in no time and tastes better than anything you can buy on the Internet.
Pancakes – One basic recipe and a thousand variations worldwide
Pancakes actually exist all over the world! Although they are called differently everywhere and are prepared on a variety of ways, the basic recipe is usually the same. The batter is made with some flour, eggs and milk, which is then fried in a pan. Even here in Germany, we have so many different versions of it. And according to Wikipedia, there are pancake variations all over the world.
Although we have a number of domestic pancakes variations here in Germany as well, American pancakes are still one of my favorites. With the right recipe they become wonderfully fluffy and juicy. Therefore, I am also very proud of the fact that my healthy version tastes even better than the one I used to eat in the US. But if you ever wanted to see a healthy version of a typical german pancake dish from me, then just let me know. After all, stuffed German pancakes or a fluffy Kaiserschmarrn can also taste irresistibly delicious!
Healthy Chocolate Pancakes
Do you also love to have something made with chocolate for breakfast? By that I don’t mean that I regularly treat myself to a Nutella sandwich in the morning. But you can also create a healthy breakfast with chocolate. For example, a delicious chocolate porridge. If I already have something chocolatey in the morning, then my cravings throughout the day are often not as strong. And since almost everyone loves chocolate, I’m sharing a chocolate pancake recipe today.
For this recipe, we need mostly oats. For the perfect fluffy consistency, I use a mixture of fine rolled, quick cooking oats, instant oats and oat flour for this. You can easily make the oat flour yourself. Just put regular rolled oats in a blender and grind it into a fine flour. In fact, it takes less than 10 seconds. In addition, I usually use a low-calorie plant milk instead of cow’s milk. So you can always save yourself some calories when baking or cooking. Last but not least, I refine my chocolate pancakes with some tonka bean. Tonka is a spice that is used a lot for desserts and sweet dishes. Accordingly, it also fits perfectly with chocolate. And it gives our healthy pancakes a very special, noble touch. If you can’t find fresh tonka beans, you can also use tonka paste. You should find this one in the baking section.
High Protein Chocolate Custard
Almost as important as the perfect pancake recipe, are of course the right toppings. While I prefer to eat my classic pancakes with maple syrup, I thought of something different here. Because what would be a better way to serve chocolate pancakes than with even more chocolate? And that’s why I serve these pancakes with a chocolate custard. You can already find low-carb chocolate sauces from many supplement companies and high protein puddings in nearly every grocery store. But I’m a fan of making as much things as I can myself. And nothing goes easier than the recipe for my chocolate custard. In fact you only need three ingredients for it, too. Almond milk, vegan chocolate flavored protein powder and some starch. Plus, you can easily make the sauce on the side while you’re frying your pancakes in the pan.
I hope you like this recipe. For those who love chocolate, this is definitely the perfect Sunday breakfast. And if you’re more into classic pancakes, you can of course already find the original recipe on my blog. As always, I wish you lots of fun trying it out!
See you for the next recipe,
Healthy Chocolate Pancakes
for the pancakes
- 70 g oat flour ~ 1/2 + 1/3 cup
- 45 g rolled, quick cooking oats ~ 1/2 cup
- 65 g instant oats ~ 3/4 cup
- 45 g vegan protein powder chocolate flavor ~ 1 1/2 servings
- 1 tbp baking cocoa
- 80 ml Eiklar 1/3 cup
- 1 tsp baking soda
- 2/3 cup unsweetened almond milk
- 1/3 + 1/8 cup sparkling water
- 1 pinch of salt
- 1 pinch of tonka bean alternatively some tonka paste
- 1 tsp coconut oil
for the chocolate custard
- 1 tsp cornstarch
- 3/4 cup unsweetened almon milk
- 2/3 spoon of vegan chocolate protein powder (~20 g)
- For the batter, first mix all the solid ingredients together. Then add the eggs, egg white and milk and mix the dough well. Lastly, slowly stir in the water.
- Brush a large coated pan over medium heat with some of the coconut oil, then pour in about 3 to 4 mounds of batter (depending on how big the pan is). I use about 2 to 2 1/2 tablespoons of the batter per pancake. Flip the pancakes as soon as they form bubbles on the top and let them fry on the other side for another minute or two.
- Repeat step 2 until batter is used up. For me, it comes out to about 12 pieces, which are perfect for three to four people (depending on the hunger and the toppings they are served with).
- For the chocolate custard, whisk the milk with the starch and protein powder until the mixture is smooth. Pour the mixture into a small saucepan and bring to a simmer slowly over medium heat. Keep stirring with a whisk, remove from heat as soon as the sauce solidifies and reaches a viscous consistency.
- calories: 91 kcal
- fat: 2.5 g
- carbohydrates: 9.3 g
- protein: 7.2 g
- calories: 299 kcal
- fat: 8 g
- carbohydrates: 29 g
- protein: 26 g