Vegan Cookie Cocoa Nib Pancakes

These Vegan Cookie Cocoa Nib Pancakes look and taste just like a soft chocolate chip cookie but only in pancake form, healthier, more nutritious, sugar-free and perfect for breakfast.

Vegan Cookie Cocoa Nib Pancakes

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Pancakes for breakfast are an absolute must, I’m sure you’d agree?! And they’re even more of a must at the weekend because for me they’re a treat when I have the time to make them and more importantly, the time to sit down and enjoy them!


When I make pancakes, I always make them Vegan friendly and as healthy and nutritious as possible, and they could easily be gluten-free too with gluten-free oats and the use of a gluten-free flour. Pancakes are quite traditionally, what I could class as a naughtier food containing eggs, milk and butter and they will traditionally also be made with a plain flour base and some white sugar to sweeten them up and then they would be cooked in oil or butter over a high heat. Now I know this is quite standard for pancakes and yes they taste great but there is no nutritional value in them and whatever I make, I try my best to make sure it is as healthy and nutritious as it can be without compromising on the final product.

This recipe turned into a bit of a cooking challenge because I knew when it came to Saturday morning, I would be making Vegan pancakes without fail because a) I really fancied them and b) I wanted to add a Breakfast Pancake recipe to the blog. However, my partner, who doesn’t ever make breakfast for us (like ever!) offered me his version of Vegan pancakes for breakfast the same morning I had set my mind to creating these pancakes, and my one and only opportunity for him to cook me breakfast, didn’t happen because of these pancakes! I must say though, they were worth it and I wasn’t disappointed in my stubbornness.

I have basic rules for making my Vegan breakfast pancakes and that is that they must be naturally sweetened or refined sugar-free because I don’t wish to have a sugar-spike first thing in the morning, they must contain as little oil as possible to keep the fats down and they must contain mainly oats because oats are made for breakfast and I personally love them. These Vegan Cookie Cocoa Nib Pancakes are exactly how I love to eat my pancakes, they are soft, thick, dense, filling and have a subtle creamy cookieness (I think I made that word up?!) about them with the crunch of cocoa nibs throughout… can you tell I’m drooling whilst typing this?

Now back to the cooking challenge that was taking place whilst I was making these pancakes…although, my partner wasn’t aware there was a challenge taking place but secretly I was doing a ‘who can make better Vegan pancakes challenge’. My verdict was that my pancakes were definitely healthier and more nutritious but my partners pancakes (I don’t even want to admit this) definitely cooked up and looked better because white flour does make for better pancakes and they had a crisp about them that my soft pancakes didn’t but overall if you’re looking for a healthier, more nutritious and filling pancake then these pancakes are always a winner!


Here are some of my other pancake recipes for you to enjoy:

Chocolate Oat Protein Pancakes 

Blueberry Pancakes

How To:

Firstly in a blender, combine the banana, almond milk, vanilla, coconut oil and almond butter and blend until smooth. (I like to use a blender to get the smoothest consistency but this could also be done in a large mixing bowl). Set aside.

In a large mixing bowl (or a cleaned food processor), combine the oat flour, spelt flour, baking powder and cinnamon, and then pour the wet mixture into the mixing bowl.

Combine the ingredients, but do not over-mix (as they can become sticky and unmanageable), and then gently stir through the cocoa nibs.

Set a non-stick saucepan over a low-medium heat and spray with cooking oil.

Take a heaping tbsp. of the mixture and drop it into the frying pan, smooth out into a circular pancake with the back of the spoon and allow to cook for 3-5 minutes, until the top starts bubbling, and then carefully with a rubber spatula, flip over the pancake and cook on the reverse side for another 3 minutes, until browned. (You will see that they look cooked and no longer a wet mixture)

Remove the pancake and set aside on a paper-towel lined serving plate, whilst you repeat the process until all the mixture has gone. (If your frying pan is big enough, then you can cook two pancakes at once to save time, as it will make approximately 5-6 pancakes depending on the size)

Serve your pancakes warm (you may wish to re-heat), and generously top them with fresh strawberries or berries, dairy-free yogurt and a sprinkling of extra cocoa nibs.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


5.0 from 1 reviews
Vegan Cookie Cocoa Nib Pancakes
 
Prep time
Cook time
Total time
 
Recipe type: Vegan, Sugar-Free
Cuisine: Breakfast
Serves: Serves 2-3
Ingredients
  • 1 ripe banana, mashed
  • ⅔ cup almond milk
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil, melted
  • 1 tbsp creamy homemade almond butter
  • 1 cup (- 2 tbsp) oat flour
  • 2 tbsp spelt flour
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • 1 tbsp cocoa nibs
Instructions
  1. In a blender, combine the banana, almond milk, vanilla, coconut oil and almond butter and blend until smooth. Set aside.
  2. In a large mixing bowl, combine the oat flour, spelt flour, baking powder and cinnamon, and then pour the wet mixture into the mixing bowl. Combine the ingredients, but do not over mix, and then add the cocoa nibs, stir through gently until combined.
  3. Set a non-stick frying pan over a low-medium heat and spray with cooking oil. Take a tbsp of the mixture and drop it into the frying pan, smooth out into a circular pancake with the back of the spoon and allow to cook for 3-5 minutes, until the top starts bubbling, and then carefully with a rubber spatula, flip over the pancake and cook on the reverse side for another 3 minutes, until browned.
  4. Remove the pancake and set aside on a paper-towel, whilst you repeat the process until all the mixture has gone.
  5. (If your saucepan is big enough, then you can cook two pancakes at a time to save time, as it will make approximately 5 pancakes)
  6. Serve your pancakes warm, topped with fresh strawberries, dairy-free yogurt and extra cocoa nibs.

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2 thoughts

  1. Love your recipes! Can’t wait to try them thanks for printing them in your blog so that everybody has a chance to make delicious vegan food.

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