Now that I’m a mom, I’ve had to step up my breakfast game big time. I feel like every mom has to have a good pancake recipe in their repertoire and this is mine.
With cocoa powder, they taste like dessert, but are healthy and naturally gluten-free. When I make these for my toddler, I go wild and cook up character-shaped pancakes. Today, we’ll be a little more sophisticated with a medallion shape.
Oat flour is one of my favorite gluten-free flours because it soaks up liquid similar to all-purpose flour and bakes up soft, tender, and cakey.
I always make my own by throwing gluten-free old-fashioned rolled oats into the KitchenAid® Pro Line® Series Blender for a few seconds. This method is less expensive than buying oat flour, and when I’m making pancakes, I can just make it all in one blender jar – easy peasy!
For these Cocoa Oat Pancakes, I combined the oat flour with chestnut flour. While the oat flour on its own is a bit more delicate, chestnut flour acts a little more like all-purpose flour by binding ingredients together. The pancakes don’t turn out crumbly and it tastes nutty and sweet, which is a nice complement to the cocoa powder.
Chocolate and chestnut go together like peanut butter and jelly. Chestnut flour is a little more difficult to find, but it’s often used in Italian cooking, so you can find it readily at pasta or Italian specialty markets. I can also get it at my natural grocery store or online.
For some reason, I don’t make pancakes nearly enough. Usually, I pull out the waffle iron instead. But last time we had company over for brunch, I tried to make waffles for 8 people and it took forever!
The great thing about pancakes is that with the griddle pan included with the KitchenAid® Gas Convection Slide-In Range, you can make several at the same time, so it takes way less time to serve a crowd.
Here I’ve served them topped with fresh berries and maple syrup because there’s not much that goes better with chocolate than berries. You can also set out some powdered sugar, coconut flakes, and soft butter for even more variety.
To make these Cocoa Oat Pancakes, measure out all your ingredients. Put the rolled oats into the jar of the Pro Line® Series Blender and pulse until finely ground.
Once you’ve made the oat flour, add all the dry ingredients followed by the wet ingredients. Blend on high until completely smooth, using the tamper to scrape down the sides, as needed.
Transfer the mix into a bowl and preheat the griddle on the Gas Convection Slide-In Range over low heat.
Working in batches, scoop 1/4 cup of the batter onto the dry hot griddle. Just when it begins to bubble at the surface, use a thin metal spatula to gently flip the pancakes and cook for another 2 minutes.
Transfer them to a plate and repeat.
Serve topped with fresh berries and maple syrup or your other favorite toppings.
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Cocoa Oat Pancakes
Makes 8 medium pancakes
1 cup + 1 tablespoon (110 grams) rolled oats
1/4 cup (30 grams) chestnut flour
1/4 cup (25 grams) cocoa powder
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup + 2 tablespoons whole milk
2 large eggs
3 tablespoons unsalted butter, melted and cooled
1/1 teaspoon pure vanilla extract
Fresh berries, for serving
Maple syrup, for serving
Put the rolled oats into the jar of the KitchenAid® Pro Line® Series Blender. Pulse on medium to high speed until completely finely ground.
Add the chestnut flour, cocoa powder, sugar, baking powder, baking soda, and salt followed by the whole milk, eggs, butter, and vanilla extract.
Blend on high until smooth, scraping down the sides with the tamper, as needed.
Pour the mixture into a bowl.
Preheat the griddle on the KitchenAid® Gas Convection Slide-In Range over low heat.
Scoop 1/4 cup of the batter onto the hot griddle and cook until it just begins to bubble at the surface, about 2 minutes. Flip with a thin metal spatula and cook for an additional 2 minutes.
Transfer to a plate to cool. Repeat with remaining batter. Serve topped with fresh berries and maple syrup.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*