Guilt free nutty chocolate oat pancake

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Sylvia Zhang

Community Member

“Woohoo! Summer is in the air in Melbourne! It’s time for something icy 🍦and sweet🧁😍😍. To satisfy my sweet tooth as well as set me free from guilt of eating too much unhealthy fat and carbs, I used different ingredients to make a healthy version of chocolate pancake. If you are like me, trying to be a healthy foodie, try out this recipe. Hope you enjoy!💕💕💕”


Easy 👌


60 g rolled oat blended
1 tbsp Maple syrup/ honey
1 tbsp Cacao powder
½ tsp instant espresso powder
1 tbsp coconut oil (for frying)
1 pinch salt
5 g chopped mixed nuts
1 scoop Halo Top low calorie peanut butter ice-cream
50 ml unsweetened almond milk


  • blender
  • 2 rubber spatulas
  • Step 1/7

    • 60 g rolled oat blended
    • blender

    Blend rolled oats and pour them into a bowl

  • Step 2/7

    Make 10 ml of instant coffee with espresso powder and let it cool down

  • Step 3/7

    • 1 tbsp Maple syrup/ honey
    • 1 tbsp Cacao powder
    • egg
    • ½ tsp instant espresso powder
    • 1 pinch salt
    • rubber spatula

    Combine instant coffee, cacao powder, maple syrup or honey and a pinch of salt with blended oats. Stir the mixture until it is formed.

  • Step 4/7

    • 50 ml unsweetened almond milk
    • rubber spatula

    Add some almond milk until it becomes consistant. The amount of almond milk depends on how thick you want the pancake to be.

  • Step 5/7

    Put half of table spoon of coconut oil on skillet. Drop two table spoons of batter on the skillet for each pancake and fry it over medium heat. The amount might work out with two pieces.

  • Step 6/7

    • 1 tbsp coconut oil (for frying)

    When small bubbles show up on the top, flip to the other side. Take them out when both sides turn golden brown. ( Take approximately 1 minute)

  • Step 7/7

    • 5 g chopped mixed nuts
    • 1 scoop Halo Top low calorie peanut butter ice-cream

    Serve it with a scoop of halo top low calorie peanut butter ice cream and some chopped mixed nuts.

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